Operating instructions
for Combi-oven
Model H 217 B
To prevent accidents and reduce
the risk of damaging the machine,
read the Operating Manual
before installing or using
the machine. M.-Nr. 04 757 771
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Caring for the environment
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
Contents
Guide to the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Safety Features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Oven Operation
Description of the cooking modes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Selecting a cooking mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Selecting a temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Changing the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Canceling a mode or turning off the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Pre-heating the oven. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Energy Conservation Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Baking tray, oven tray and rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Minute Minder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
Timer Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Programming the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27
Applications
Baking recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Roasting recommendations and roasting with the roast probe . . . . . . . . . . . . 32
Defrosting in the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40
Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Maintenance
Cleaning and care
Oven door and control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46
Correcting minor problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54
Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Installation / Electrical connection
Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Installation
Wall oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Guide to the appliance
Guide to the appliance
H 217 B
Control panel
b Oven Mode Selector
c Oven display and pushbuttons
Timer display and pushbuttons
d
e – /+ button with indicator lamp
4
Oven interior
f Top heating element and guard
g Rotisserie connection
Access doors for Halogen lamps
h
i Connection socket for roast probe
j Convection fan
k Non-tip, five level racks
l Door safety switch
m Oven door
n Oven door lock
Accessories
– baking tray
– 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 are deposited on the
grease filter to help keep the oven
clean.
– Roast probe for temperature control-
led roasting and broiling
– Rotisserie
for broiling on the spits
5
Warning and Safety instructions
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
the available voltage and frequency
correspond to the ratings on the data
plate. Consult a licensed electrician if
in doubt.
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.
appropriate cabinetry, as outlined in
the Installation instructions.
trained personnel. Repairs or other
work performed by unqualified personnel could be dangerous.
only when:
Before connecting the appliance to
the power supply, make sure that
The electrical safety of this appliance can only be guaranteed
This appliance must only be operated after it has been installed in
Installation and repairs should only
be performed by qualified and
The appliance is completely isolated from the electrical supply
– 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.
Use only the Miele roast probe sup-
plied with the oven. If a replacement is necessary, it can be obtained
from the Miele Parts Dept. or a Miele
dealer.
7
Warning and Safety instructions
When not in use, do not leave the
roast probe in the oven. High broil-
ing temperatures could damage it.
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
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
Timer
After the appliance has been turned on,
– "12:00" and the "f" (Start) and ")"
(End) symbols will flash in the display.
Setting the time of day
Press the "f" (Start) and ")" (End)
buttons simultaneously.
"12:00" and the control lamp in the center of the "– /+" button will now stay on
without flashing.
Use the "– /+" button to enter the
time in hours and minutes.
When the control lamp for the "– /+" button goes out, the time has been set.
The colon will flash and the display will
change in one minute intervals.
Before using for the first time
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".
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.
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
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.
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.
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.
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.
Bottom Heat
Select "Bottom Heat" at the end of a
baking cycle for cakes which require
extra browning on the bottom.
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
Oven operation
Controls
The oven controls consist of the Oven
Mode Selector and push buttons.
Pushbuttons
With the pushbuttons you can:
Oven Mode Selector
Use this control to select the desired
cooking mode.
The selector can be turned clockwise
or counter-clockwise.
– change the oven temperature.
– change the core temperature when
using the roast probe.
– 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 core temperature in 2°F (1°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 "– /+" but-
ton lights up:
– when a cooking mode has been se-
lected (except for "Light"),
– if the "p" button is pressed during the
cooking process,
– if the "e" button is pressed when
cooking with the roast probe,
– 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:
– "e", whenever the roast probe is
connected.
"e" and the core temperature you set
always takes precedence whenever
the roast probe is connected.
– The oven temperature and "p" when
the probe is not being used.
– "l" always appears when a time has
been entered into the Minute Min-
der. If a time has been entered while
the oven is in use, it will appear
along with the oven temperature. If
only the Minute Minder is being
used, it will appear with a time countdown.
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 quantities of food, or for browning small
dishes. Broiling can be done with the
oven door closed.
– Broiling 2
For broiling flat items or large quantities 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
* Cooking temperature. The initial searing temperature is about 230°C/446°F.
Oven operation
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.
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 & Bottom
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:
Once a cooking mode is selected, the
heating elements will turn on.
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.
Enter the desired temperature using
the "– /+" button.
To alter the temperature once the
lamp has gone out:
Press the "p" button.
Enter the desired temperature using
the "– /+" button.
17
Oven operation
To cancel a cooking mode or
turn off the oven:
When the Oven Mode Selector is
turned to "0", any oven or probe core
temperature settings that have been entered, or symbols appearing in the display will be cancelled.
Time entered into the Minute Minder is
not affected.
Exception: When the roast probe is
connected the "e" symbol stays lit. If a
time has been entered, "l" and the
countdown time will appear in the display.
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 dough’s,
– when roasting meat.
To pre-heat the oven:
Turn the Oven Mode Selector to the
desired cooking mode.
Energy Conservation Feature
If cooking is done using the timer or
roast probe, 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.
Select the desired temperature.
When the temperature has been
reached:
Put the food into the oven.
18
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.
Oven operation
The baking tray, oven tray and racks
can only be removed by lifting up on
the front as they are being pulled out.
19
Oven operation
Oven operation
Minute Minder
The Minute Minder can be used to time
any kitchen process (boiling eggs, for
example).
The Minute Minderalso functions independently of other oven processes.
To enter the time
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.
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.
If the oven is being used, the Minute
Minder time will only be displayed
momentarily before reverting back to
either the roast probe or oven temperature. The "l" will continue to be visible
as a reminder that the Minute Minder
has been set.
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.
The audible tone and symbol can be
canceled at any time by pressing the
"l" 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 "+" button, since it is impossible to go beyond
the maximum setting.
20
Timer operation
The timer can:
– show the time of day and
– turn the oven on and off automati-
cally.
Push buttons
With the push buttons you can:
Timer operation
All data entry is done using the
"– /+" button.
Changes to the start, duration and end
of cooking time, as well as the time of
day are made in 1 minute steps.
As long as the indicator lamp in the
center of the "– /+" button is illuminated,
the time can be altered.
Each time a button is pressed, the time
allowed for additional data entry is extended.
When the indicator lamp goes out, the
entry has been stored.
– enter the start time of a cooking
process.
– enter the duration of a cooking pro-
cess.
– enter the end time of a cooking pro-
cess.
The Time of day is entered using the
"f" and ")" buttons.
A corresponding symbol for each button appears in the display when the
button is pressed.
21
Timer operation
Time of day
When the colon in the time display:
– flashes, the time of day will be dis-
played in 1 minute intervals.
– is on constantly, the clock has
stopped and the time of day can be
changed.
If a cooking time has been programmed, the time of day cannot
be changed or canceled until the
programming has been cleared.
When the oven is first connected to
the power supply, or after a power
outage, "12:00" and the symbols "f"
and ")" will flash in the display.
To enter the time of day:
To alter the time of day:
Use the same procedure as when setting the time of day.
To turn off the clock display:
Press the "f" and ")" buttons
twice in succession.
Pressed once, the time display colon
will stay on constantly. Pressed twice,
the display will clear. The clock will continue to run unseen.
To restore the visible clock:
Press "f" and ")" buttons once,
simultaneously.
Press the "f" and ")" buttons simultaneously. "12:00" will appear in the
display.
Enter the time of day using the "– /+"
buttons.
(It is not necessary to keep the "f"
and ")" buttons depressed.)
22
Timer operation
Programming the oven to turn
on and off automatically
The timer makes it possible for the
oven to be turned on and off automatically.
Programming the oven
Choose a cooking mode using the
Oven Mode Selector.
The indicator lamp in the center of the
"– /+" button will illuminate.
Enter the times desired for the programmed cooking process (see the
following pages for options).
When the oven has been programmed,
the following will appear in the display:
– the cooking mode selected,
– the temperature symbol, " p",
– the time of day and,
– the symbol for the type of time
chosen (start time, duration or end
time).
During cooking, the time of day will continue to be displayed and the temperature will change as cooking proceeds.
Shortly before the end of cooking time,
the heating elements will automatically
turn 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.
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.
If the audible tone is not turned off, it
will continue to sound at 5 minute intervals as a reminder that the food is finished. This reminder will continue for
up to an hour.
Both the tone and flashing "l" can be
cancelled by:
– Pressing the ")" button, or
– Turning the Oven Mode Selector to
"0".
(If the food is not sufficiently cooked,
additional cooking time can be entered.)
23
Timer operation
Setting the timer for automatic
cooking.
There are three distinct ways that the
timer can be used to control the cooking process:
1. The desired cooking time (duration) can be selected. This causes the
oven to turn off automatically after a manual start.
2. A start time and duration can be
selected. The oven will automatically
turn on at the specified start time, and
automatically turn off after cooking for
the desired duration.
3. A finish time and duration can be
selected. The oven will turn off at the
selected time after having cooked for
the desired duration. The start time is
automatically calculated by the oven in
this situation.
To set the oven to turn off automatically after a manual start:
Turn the Oven Mode Selector to the
desired setting.
To select a start time
duration:
Turn the Oven Mode Selector to the
desired setting.
Press the "f" (start) button.
"0:00" will appear in the display.
Use the "+" button to set the desired
start time.
Once the current time of day reappears.
Enter the cooking duration:
Press the "g" (duration) button.
"0:00" will appear in the display.
and cooking
Press the "g" (duration) button.
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.
24
Using the "+" button, enter the
desired cooking duration in hours
and minutes.
The oven will now start at the selected
time, cook for the desired duration, and
automatically turn off.
Timer operation
To finish cooking at a selected time:
Enter the cooking duration and finish
time.
Turn the Oven Mode Selector to the
desired setting.
Enter the desired cooking duration.
Press the "g" (duration) button.
"0:00" will appear in the display.
Use the "+" button, to set the desired
cooking time in hours and minutes.
Once the current time of day reap-
pears.
Select the end of cooking time:
Please note the following:
If only a start time is programmed, the
oven will start right away, without any
delay.
Exception: When using the roast
probe, there will be a delay before the
oven starts.
Do not program too long of a delay
when baking. Cake mixtures will dry
out and the leavening agent will be less
effective.
Checking or changing programmed times:
To check the programming
Press the button corresponding to
the time you wish to check.
"f" (start)
The programmed start time is displayed. It will go out as soon as the
oven turns on.
Press the ")" (end) button. "0:00"
will appear in the display.
Set the cooking finish time using the
"+" button.
"g" (duration)
The display will show the duration of
cooking, or the time remaining if the
program has already started.
")" (end)
The time the cooking will be completed
is displayed.
25
Timer operation
To change the programming
Press the appropriate button.
Enter the desired changes using the
"– /+" button.
When the indicator lamp in the center
of the "– /+" button goes out, the
changes are stored. The time of day
will reappear in the display.
Please note the following:
If you try to alter a time that has been
calculated by the oven rather than set
by you, the indicator lamp in the center
of the "– /+" button will not illuminate.
Calculated times cannot be altered.
To cancel entered times
To cancel an entry, press the appropriate button and set the time to "0:00"
using the " – " button.
If the cooking time is canceled, the
start/end time will automatically be
canceled and vice versa.
To cancel all programming
Turn the Oven Mode Selector to "0".
This will delete all programming.
26
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 func-
tion on (:1) or off (:0) as desired.
Store the programming change by turn-
ing the Oven Mode Selector to "0".
Programming the oven
Value shown
in display
when
function is: Function activated when set
OFF ON
01:0 01:1 The oven is "locked" after 3
02:0 02:1 Raises all pre-set cooking
03:0 03:1 The oven light will turn on when
04:0 04:1 Temperature is displayed in °F
05:0 05:1 The oven light will remain on
to "ON"
seconds, and any
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".
temperatures by 10 °C or 20 °F.
the Oven Mode selector is at "0"
and the door is opened.
and a 12 hour clock is used
(Temperature is display in °C
and a 24 hour clock is used
when set to "04:0").
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.)
increase in
27
Baking Recommendations
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.
28
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.
29
Baking Recommendations
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
Flaky pastries
Meringues
1)
and
1)
340-380/170-190 1, 3 20-25
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".
30
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 –––
The information given in this chart is intended only as a guide.
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
–
31
Roasting Recommendations
Roasting Recommendations
We recommend the following settings
for roasting in the oven:
– Auto Roast
– Top & Bottom Heat
The roast probe can be used in either
of the above modes. See the "Roasting
using the Roast Probe" section.
Always remember to install the
grease filter in the back of the oven
before roasting.
If a covered pot is used, 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 for for Convection and Automatic
Roasting.
Pre-heat the oven for Top & Bottom
Heating.
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.
32
For roasting directly on the rack K,
the temperature needs to be about
30°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. If using a covered
pot, remove the lid about halfway
through roasting if more intensive
browning is desired.
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 (125 ml) 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.
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.
33
Roasting Recommendations
Roasting Recommendations
Roasting using the Roast
Probe
Use of the roast probe enables the
roasting process to be monitored simply and reliably.
The tip of the probe measures the core
temperature at the center of the meat
while it is cooking.
When the pre-selected core temperature is reached, the oven automatically
turns itself off.
Using the roast probe for best effect.
Prepare the meat in the usual man-
ner and place it the oven (in a pot or
on the rack).
Roasting bags or aluminum foil may be
also be used, but only if left open at the
ends. Insert the probe through the foil
or bag.
Insert the probe into the center of the
meat, making certain that it does not
touch a bone or fatty portion of the
meat. If it is inserted into fat or
touches a bone, the oven may turn
off too soon and the meat may be
undercooked.
When roasting poultry, the best place
to insert the probe is in the thickest part
of the meat between the thigh and
body.
Insert the short end of the probe into
the socket on the right side of the
oven until it clicks into place. A suggested roasting temperature of
140°F/60°C will appear in the display
once the probe is correctly inserted.
34
Roasting Recommendations
Choose the desired cooking mode
using the Oven Mode Selector:
– Automatic Roast
– Top & Bottom Heat
– Convection
– Fan Broiling
Please see the additional guidelines
under "Broiling".
If the suggested temperature is appro-
priate for your recipe, it is automatically
stored once the indicator lamp goes
out. The core temperature can, however, be changed if so desired (see
"Changing the core temperature").
The core temperature selected will depend upon the food being cooked.
Please consult the roasting chart.
Time remaining display
Once the oven has monitored the cooking process for a length of time, it will
calculate and display the remaining
cooking time instead of the core temperature. From this point onward, the
core temperature can no longer be displayed.
When the indicator lamp in the "– /+"
button goes out, the actual core temperature will appear in the display. The
lowest core temperature that can be
displayed is 68°F (20°C). This will be
displayed until the roast probe registers
a greater temperature.
35
Roasting Recommendations
The time remaining that is displayed is
an estimate. As cooking continues, the
time will be revised, and an increasingly accurate estimate will be shown.
If the selected core temperature or
oven mode is altered after this point,
the time remaining will be canceled
and the core temperature will reappear.
If heat is lost due to the oven door
being opened, the time remaining will
be recalculated.
The oven heaters will automatically be
turned off shortly before the end of
cooking.
The Energy Conservation Feature (as
described under "Oven operation") will
now be activated. If the "p" (temperature) button is pressed, "EC" will appear.
If the oven temperature is altered or the
core temperature increased, the oven
heaters will turn on again.
When the selected core temperature
has been reached:
– an audible tone will sound for ap-
proximately 5 seconds, and
– the "e" (roast probe) symbol will
flash.
If the tone is not canceled, it will continue to sound every 5 minutes for an
hour as a reminder that the food is
done.
The tone can be canceled by:
– pressing the "e" button,or
– turning the Oven Mode Selector to
"0".
36
Any temperatures entered will also be
canceled.
If the food is not sufficiently cooked, a
higher core temperature should be selected.
Roasting Recommendations
Changing the core temperature
A temperature between 67°F (20°C)
and 209°F (99°C) can be selected as
follows:
When the "– /+" indicator lamp is on:
Enter the desired temperature using
the "– /+" button.
If the indicator lamp on the "– /+" is
off:
Press the "e" button.
Enter the desired temperature using
the "– /+" button.
Please note:
This process can also be programmed
for a delayed start by using the timer.
If the roast probe is left in the food at
the end of cooking, the display will
show an initial increase in core temperature then a decrease. This is normal.
If the meat is not thoroughly cooked
upon completion of the programmed
cooking, reinsert the probe in a different location and continue cooking.
(This situation may occur if the meat
was too thick for the tip of the roast
probe to reach the center, for example.)
The time necessary to roast meat using
the probe is similar to that used when
cooking by time only.
When finished, cover the meat with aluminum foil and allow it to stand for
approx. 10 minutes. During this time
the core temperature will rise another
10-20°F (5-10°C).
37
Roasting Recommendations
Roasting Recommendations
Oven roasting chart
Auto Roast
Roast-
ing level Temp.
Roast beef - 2 lbs
(1 kg)
Fillet steak, Sirlion
4)
steak
- 2 lbs (1 kg) 1
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
1 360-390/
5)
°F/°C
180-200
380-410/
190-210
360-390/
180-200
340-380/
170-190
340-380/
170-190
2)
Rib cut - 2 lbs (1 kg) 1 340-380/
170-190
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
340-380/
170-190
340-380/
170-190
340-380/
170-190
5)
340-380/
170-190
Poultry - 4
Poultry - 4
/2 lbs (2 kg)
1
/2 lbs (2 kg)
stuffed
1
340-380/
170-190
1
340-380/
170-190
1
Poultry - 9 lbs (4 kg) 1 320-360/
160-180
Whole fish - 2 lbs
(1 kg) 1
320-360/
5)
160-180
Unless otherwise stated, times given are for an oven which has not been preheated.
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 temperature40°F/20°C lower than suggested.
3) When roasting with the roast probe
e
4). Preheat the oven when using "Auto Roast" or "Top & Bottom Heat".
5) Use the second runner from the bottom when cooking with "Top & Bottom Heat".
6) Rare: 100-120°F/40-45°C; Medium: 120-130°F/50-55°C; Well done: 140-150°F/60-65°C
The information in this chart is intended as a guide only.
1)
Time
(in mins)
Top & Bottom
Temp.
°F/°C
100-120 420-470/
220-240
35-45 420-470/
220-240
90-120 420-470/
220-240
100-120 410-450/
210-230
60-80 390-430/
200-220
60-70 410-450/
210-230
50-60 390-430/
210-230
100-120 410-450/
210-230
90-120 410-450/
210-230
50-60 390-430/
200-220
90-110
390-430/
200-220
120-150
390-430/
200-220
150-180 380-410/
190-210
35-55 390-430/
200-220
Heat
Time
2)
(in mins)
100-120 170-190/
35-45 105-150 6)/
90-120 160-180/
100-120 170-190/
60-80 150-170/
60-70 160-180/
50-60 160-180/
100-120 160-170/
90-120 170-190/
50-60 190/
90-110
120-150
150-180 190/
35-55 160-180/
^Coretempe-
rature°F/°C3)
80-85
40-65
75-80
80-85
70-75
75-80
75-80
70-75
80-85
85
190/
85
190/
85
85
75-80
38
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".
Defrosting in the oven
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.
39
Casseroles
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
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).
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.
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.
40
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
Fan Broiling
For broiling larger items, such as
poultry or rolled meat.
With this method, the roast probe can
also be used to monitor the meats internal temperature. See "Roasting with the
roast probe" for further information.
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.
Broiling 2
For broiling large quantities or thick
cuts of meat and for browning food in
large dishes. The entire upper heating
element is used.
41
Broiling
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.
– To enhance the taste of fish or fish
filets, add a little salt or squeeze a
little lemon juice over the fish before
cooking.
Broiling on the rack
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.
Broiling on the spit
For broiling thicker items, such as
stuffed meat, poultry or kebobs.
Assemble the broiling pan and rack
as shown.
Place the food on the rack.
Select the desired Broiling mode.
42
Assemble the rotisserie as shown.
Select one of the "Broiling" modes.
Put the broiling pan holding the as-
sembled rotisserie in the oven, on
the 1st level from the bottom.
The spit should fit into the motor slot at
the rear of the oven.
Two special accessories for rotisserie
broiling, a meat and poultry clamp, and
a kebob holder are available from your
Miele Dealer or the Miele Parts Department.
Cooking temperatures
Food to be broiled Recommended
temperature
Thin cuts
such as chops or steak 530°F/275°C
Thicker cuts
such as chicken or
kebobs 470°F/240°C
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
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 inside
will be pink ("medium").
– If there is a large resistance, it is
thoroughly cooked ("well done").
Basting brush
A basting brush with an angled handle
is available from the Miele Parts Department.
43
Broiling
Broiling
Broiling chart
Pre-heat the oven for about 5 minutes with the door shut before 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 grilling cuts
Chicken pieces 2 lbs
3)
(1 kg)
Chicken pieces 2 lbs
2)
(1 kg)
Rolled pork 2 lbs (1 kg)
Rolled pork 2 lbs (1 kg)
Kebobs and mixed items
1) Turn food over half way through broiling.
2) Broiling on the rack
3) Broiling on the spit
3)
2)
1 460/240 50-60 - -
1 or 2 460/240 50-60 390/200 50-60
1 460/240 70-80 - -
1 460/240 70-80 390/200 70-80
1 460/240 30-40 390/200 100-120
Broiling 1 / Broiling 2 Fan Broiling
Tempe-
rature
in °F/°C
Time
(in mins.)
Temperature
1)
in °F/°C
(in mins.)
Time
1)
All times given are approximate and will vary according to personal taste.
44
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.
Cleaning and care
Accessories
Roast probe
Wipe with a damp 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.
Do not soak the roast probe in
water, and
washer.
Runners
Oven runners and racks are most easily cleaned by soaking them in a solution of hot water and dishwasher or
laundry detergent. Wipe clean with a
scrub pad.
Baking tray, roasting/broiling pan,
rack, spit and frame:
– 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.
do not put it in the dish-
Grease filter
Clean with dishwashing liquid or in the
dishwasher.
45
Cleaning and care
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.
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.
Important: Clean Enamel surfaces
should be cleaned
the oven temperature to the level
necessary to clean the Catalytic Enamel as 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
If an oven spray is used, use it
on Clean Enamel surfaces,
moving the Catalytic Enamel panels. Follow the spray manufacturer’s instructions carefully. Oven
spray will damage Catalytic Enamel surfaces.
46
after re-
only
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 oven spray on Catalytic Enamel.
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.
47
Cleaning and care
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.
48
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.
49
Cleaning and care
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.
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.
50
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.
Correcting minor problems
. . . 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.
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.
Take the runners out of the oven.
Raise the small door found on either
side of the inner edge of the oven.
51
Correcting minor problems
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.
. . . 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.
. . . 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.
. . . 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.
. . . 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.
52
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.
Correcting minor problems
. . . "F" and a number appear in the
oven display.
If "F3" appears, the roast probe is
faulty. Remove the probe from its
socket and the code will disappear.
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.
. . . the timer display is dark when
the oven is first turned on.
This is normal.
If the time display has been turned off,
the display will remain dark.
If the "f" and ")" buttons are
pressed simultaneously, "12.00" should
appear in the display.
. . . the time of day cannot be entered
after a power outage.
Check whether the Oven Mode Selector is set to "0". The time of day can
only be entered when the Oven Mode
Selector is set to "0".
. . . the time remaining is not displayed when using the roast probe;
or the Energy Conservation Feature
is not activated when cooking with
the roast probe or timer.
This is normal.
Certain conditions must be met before
the "time remaining" or "Energy Conservation" features are activated. Sometimes these conditions are not met.
If "F7", "F8", "F9" or any other unexplained fault codes are displayed,
please call the Miele Service Department.
53
After sales service
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.
54
Optional accessories
The following accessories are available
for purchase from your Miele Dealer or
the Miele Parts Department.
– handle
Optional accessories
– 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.
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
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.
– 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.
Remove the runners from the oven.
Gently lift and pull out the catalytic
side panels.
55
Optional accessories
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.
Place the guide pins of the runners
into the holes on the rear panel.
Lift the front locating hole onto the
guide pin
56
behind the collar.
Snap the front locking tab onto the
guide pin.
Electrical connection
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, 20 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.
57
Installation
Installation
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.
Connect the oven to the electrical
supply using an apropriate junction
box.
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.
The appliance must only be operated after it has been built-in
Place the oven into its opening and
align it with the cabinetry.
58
59
Alteration rights reserved / 22 / 001 USA / CDN – 2898
M.-Nr. 04 757 771 (H 217 B)
These instructions are printed on 100% unbleached, recycled paper are completely Biodegradable.
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