Miele H 277 B, H 267 B User Manual

Operating instructions

for Combi-ovens,
Models H 267 B, H 277 B

To prevent accidents and reduce
the risk of damaging the machine,
read the Operating Manual
before installing or using
the machine. M.-Nr. 04 919 480

ö]

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 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Child Safety Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Oven Operation

– Description of the cooking modes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

– Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

– Selecting an cooking mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

– Selecting a temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

– Changing the temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

– Canceling a mode or turning off the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

– Pre-heating the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

– Energy Conservation Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

– Baking tray, oven tray and rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

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

Timer Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Programming the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Applications

– Baking recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

– Roasting recommendations and roasting with the roast probe. . . . . . . . . . . . . 34

– Defrosting in the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

– Casseroles. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

– Broiling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Maintenance

Cleaning and care

– Oven door and control panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

– Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

– Oven interior. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Correcting minor problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57

Installation / Electrical connection

Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59

Guide to the appliance

H 277 B for

]

Control panel

b Oven Mode Selector

Oven display and pushbuttons

c
d Timer display and pushbuttons

– /+ button with indicator lamp

e

4

Oven interior

f Door safety switch

Top heating element

g
h Connection for rotisserie

Connection socket for roast probe

i
j Non-tip, four level racks
k Convection fan
l Data plate
m Oven door

Guide to the appliance

H 267 B for

ö

Control panel

b Oven Mode Selector

Oven display and pushbuttons

c
d Timer display and pushbuttons
e – /+ button with indicator lamp

Oven interior

f Door safety switch

Top heating element

g
h Rotisserie connections
i Connection socket for roast probe
j Non-tip, four level racks
k Convection fan
l Data plate
m Oven door

5

Guide to the appliance

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.

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

– Dual rotisserie

for broiling on the spits

– Lever (pictured below)

to remove the oven lamp cover

6

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)

7

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.

8

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.

9

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.

10

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" (Temperature) button

until the key symbol in the display dis­appears.

11

Before using for the first time

Timer

After the appliance has been turned on,
Either;
– "12:00" and the "f" (Start) and

")" (End) symbols will flash in the

display.
or
– the timer will remain dark.

To save energy the time display has

been turned off (factory setting)

If the "f" and ")" buttons are

pressed simultaneously, "12.00"

should appear in the display.

Setting the time of day

Press the "f" (Start) and ")" (End)

buttons simultaneously.
"12:00" and the control lamp in the cen-

ter of the “– /+” button will now stay on
without flashing.

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.

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.

Use the “– /+” button to enter the

time in hours and minutes.
When the control lamp for the “– /+” but-

ton goes out, the time has been set.
The colon will flash and the display will
change in one minute intervals.

To turn off the time display while still
allowing the clock to run unseen,
see page 24.

12

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.
Consequently the oven should not be
pre-heated when using the auto roast
function.

13

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 a few minutes after being turned
on, 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.

14

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.

Mode selector on USA models:

Pushbuttons

With the pushbuttons you can:

– 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.

The mode selected will illuminate.

15

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.
Each time the “– /+” button or one of

the other buttons is pressed, this gives
more time for data input.

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.

16

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 le-

vels at the same time.

– Auto Roast

An initial high temperature is used to

sear the meat. Cooking then con-

tinues 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).

– 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.

– 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.

17

Oven operation

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

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.

18

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 alter the temperature once the
lamp has gone out:

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.

Press the "p" button.

Enter the desired temperature using

the “– /+” button.

19

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 dough’s,
– 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 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.

20

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

Baking tray, oven tray and
rack with safety catch

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

Oven operation

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.

21

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

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.

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 "+" but­ton, since it is impossible to go beyond
the maximum setting.

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.

22

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.

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:

– 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 but-

ton appears in the display when the
button is pressed.

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.

23

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:

Press the "f" and ")" buttons sim-

ultaneously. "12:00" will appear in the

display.

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.

Enter the time of day using the "– /+"

buttons.
(It is not necessary to keep the "f"

and ")" buttons depressed.)

24

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 pro-

grammed 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.)

25

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.

Using the "+" button, enter the
desired cooking duration in hours
and minutes.

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.

26

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 reap­pears.

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.

27

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.

28

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.)

29

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.

30

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.

31

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, 4 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, 4

1
1
1

1
1
1

1, 2, 4

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
75-85
50-60
50-65
25-35
60-70

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

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

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

32

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
3
1
3
3
1

2 or 3

3

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 3 20-25 –––
390-430/200-220 3 20-25 –––

260-300/130-150 3 30-50 –––

2
2

2 or 3

2 or 3

2
3
3
1
1
1

2 or 3

1

3
3

2 or 3

2
2
2

2 or 3

3

25-30
15-20
12-15

15-20
40-50
35-45
10-15
70-80
50-60
50-70
25-35
60-70

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

–

–
–
–

–
–
–
–

60-70
45-55
45-55
25-30
50-55

–
–
–
–
–

35-45
30-35

–

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

33

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.

34

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.

35

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 man­ner 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.

36

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 appro­priate 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.

37

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".

38

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).

39

Roasting Recommendations

Oven roasting chart

Auto Roast

1)

Roasting

level

Temp.

°F/°C

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/

180-200

380-410/

5)

190-210

360-390/

180-200

340-380/

170-190

340-380/

170-190

Rib cut - 2 lbs (1 kg) 1 340-380/

Time

2)

(in mins)

100-120 420-470/

35-45 420-470/

90-120 420-470/

100-120 410-450/

60-80 390-430/

60-70 410-450/

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/

50-60 390-430/

170-190

340-380/

100-120 410-450/

170-190

340-380/

90-120 410-450/

170-190

5)

340-380/

50-60 390-430/

170-190

Poultry - 4

Poultry - 4

Poultry - 9 lbs (4 kg) 1 320-360/

1

/2 lbs (2 kg)

1

/2 lbs (2 kg)

stuffed

1

340-380/

90-110

170-190

1

340-380/

120-150

170-190

150-180 380-410/

160-180

Whole fish - 2 lbs
(1 kg) 1

320-360/

5)

160-180

35-55 390-430/

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 temperature 40°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: 113-122°F/45-50°C; Medium: 130-140°F/55-60°C; Well done: 150-160°F/65-70°C

Top & Bottom

Heat

Temp.

2)

°F/°C

220-240

220-240

220-240

210-230

200-220

210-230

210-230

210-230

210-230

200-220

390-430/

200-220

390-430/

200-220

190-210

200-220

tempe-

rature

°F/°C

Time

(in mins)

100-120 170-190/

80-85

35-45 105-150 6)/

40-65

90-120 160-180/

75-80

100-120 170-190/

80-85

60-80 150-170/

70-75

60-70 160-180/

75-80

50-60 160-180/

75-80

100-120 160-170/

70-75

90-120 170-190/

80-85

50-60 190/

90-110

120-150

150-180 190/

35-55 160-180/

75-80

Core

^

85

190/

85

190/

85

85

3)

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

40

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.

41

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.

42

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.
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.

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

43

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.

44

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

Thin cuts

such as chops or
steak

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.

temperature

530°F/275°C

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 in-

side 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.

45

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 4 460/240 16-22 430/220 20-25
Meat cutlet 3 or 4 520/275 12-18 430/220 20-22
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 3 520/275 12-16 430/220 12-16
Trout / Mackerel 3 520/275 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

3)

(1 kg)
Rolled pork 2 lbs

2)

(1 kg)
Kebobs and mixed

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

1) Turn food over half way through broiling.

2) Broiling on the rack

3) Broiling on the spit

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

Broiling 1 / Broiling 2 Fan Broiling

Tempe-

rature

in °F/°C

Time

(in mins.)

1)

Tempe-

rature

in °F/°C

(in mins.)

Time

1)

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

46

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

Roast probe

Wipe with a damp 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.

47

Cleaning and care

Oven interior

The interior oven surfaces are coated
with either:

b "Clean-Enamel", or
c catalytic enamel.

1

2

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.

1

1

1

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.

48

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.

49

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.

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.

Flip up the clamps on each door
hinge.
Slowly shut the door until the pro­tuding clamps stop the movement.
Lift the door out until it slides off
the hinges.

To reinstall the oven door:

Slide the door back onto the hinges
until they engage.
Open the door fully and flip down the
locking clamps.

It is essential that the locking clamps
are flipped down the door is refitted
after cleaning. Otherwise the door
could come loose on its hinges.

50

Remove the runners from the oven.

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

To remove the back panel

Loosen the 4 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.

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.

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.

51

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 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.
Remove the catalytic liners (accord-

ing to the model).

The time clock has not been set.
The door is fully closed

52

Remove the lamp cover.
Slide the supplied lever underneath

the lamp socket and gently pry it out
of the side panel.

Correcting minor problems

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

Press the lamp socket back into the
sidewall of the oven and replace the
lamp cover.

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

. . . 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.

. . . 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.

53

Correcting minor problems

. . . uneven browning occurs.

A slight unevenness is normal, espe­cially when cooking on several levels.

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.

. . . "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
starting the program again.

If "F7" appears in the display, the
cooling fan has stopped turning or
turns too slowly.

54

Correcting minor problems

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 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.

55

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.

56

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.

– Replacement of Catalytic side pa-

nels

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.

– Anti-splash tray

for placement in the drip pan when
broiling

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

Remove the runners from the oven.
Using a coin or screwdriver, loosen

the screw and remove the catalytic
side panel from the oven.

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

57

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.

A dedicated line and junction box
should be used to connect the oven to
a 20 A circuit.

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

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

58

Wall oven

For stainless steel front doors only:

A > 915 mm, 36 inches
The wall oven must be located at least
915 mm (36") above the floor.

Turn off the power supply to 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 appropriate junction
box.

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

The appliance should only be
operated after it has been securely
mounted.

59

Alteration rights reserved / 22 / 002 USA / CDN – 3198

M.-Nr. 04 919 480 (H 267 B, H 277 B)

This paper is made from 100% chlorine-free bleached cellulose and therefore protects the environment