Miele H 373 B Operating instructions

Operating instructions

Ovens H 373 B

To prevent accidents and machine damage, read the Operating Manual before installing or using the machine. M.-Nr. 05 121 710

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Contents

Description of the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5

Caring for the environment. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6

Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

Safety feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

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

Description of the oven programs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Program selector . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Push buttons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Selecting an oven setting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

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

Recommended temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Adjusting the temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Entering the desired temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Using the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

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

Interrupting the process / Turning off the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Rapid heat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

To turn off "rapid heat". . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Energy-save feature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Oven lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Night dimming . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Setting the minute minder. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

Adjusting oven settings. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Baking tray, roasting / grill pan and rack, Grease filter . . . . . . . . . . . . . . . . . . . . . 25

Timer operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Push buttons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Programming cooking time in the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

To end a cooking time automatically . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

Contents

Delaying the start of a cooking process . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29

To enter a length of cooking and an actual time for the oven to shut off . . . . . 29

Enter the actual start time and the length of cooking . . . . . . . . . . . . . . . . . . . . 30

Checking, changing and cancelling times entered. . . . . . . . . . . . . . . . . . . . . . . . 30

To cancel programmed processes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

Baking Recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

Roasting with the Roast Probe. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38

Oven roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42

Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44

Broiling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45

Broiling chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

Cleaning and care . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Oven door and control panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49

Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

Oven interior. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51

Cleaning catalytic enamel surfaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

To remove the oven door . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

To remove the runners . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

To remove the catalytic side panels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

To remove the back panel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

To lower the upper heating element . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

Correcting minor problems. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61

Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

Electrical connection USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

Installing the oven USA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65

Electrical connection CDN . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

Installing the oven CDN. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67

Description of the appliance

Accessories

Control panel

b Program selector c Oven: display and pushbuttons d Timer: display and pushbuttons e "+/–" button with indicator

Oven interior

f Top heating element and guard g Grill motor h Access door for halogen lamp i Connection socket for roast probe j Convection fan k Non-tip, five level runners l Door safety switch m Oven door

The following accessories are supplied with all ovens:

– 2 baking trays, – dual purpose broiling pan / oven tray, – non-tip rack, – grease filter, – grill motor and rotisserie, – temperature controlled roast probe.

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.

Please recycle these materials.

Disposal of an old machine

To ensure that the machine presents no danger to children while waiting for disposal, disconnect the power cord and remove the door to prevent it from becoming a hazard.

Warning and Safety instructions

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

Before installation and before using the oven for the first time, read the operating instructions carefully. They contain important information on safety, and 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 on 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 a sufficient electrical source is available, as specified on the data plate. Consult a licensed electrician if in doubt.

To guarantee the electrical safety

of this appliance, continuity must exist between the appliance and an effective grounding system. It is imperative that this basic safety requirement be met. If there is any doubt, have the electrical system of the residence checked by a qualified electrician. The manufacturer cannot be held responsible for damages caused by the lack or inadequacy of an effective grounding system.

The oven is not to be operated

until it has been properly installed within cabinetry. Please follow the Installation Instructions.

Only qualified personnel should

perform installations and repairs on electrical appliances. Do not repair or replace any part of the appliance unless specifically recommended in this manual.

Before servicing, disconnect the

power supply by either removing the plug or manually "tripping" the circuit breaker.

If the oven is to be installed under

a cooktop, a sealing strip must replace the stainless steel rail above the control panel, to prevent liquids from entering the oven controls.

Warning and Safety instructions

Oven operation

Ovens can produce high temperatures.

Children should be prevented from touching the appliance when in use.

Heat-resistant oven gloves are re-

commended when placing items in the oven, turning them, or removing them from the oven. The top heating element and oven racks can become very hot and cause burns.

Always open the door carefully.

Allow hot air or steam to escape before placing or removing food.

Allow the upper element to cool

before cleaning. This will prevent possible burns.

Use care when lowering the upper

heating element. Damage to the element is possible if extreme force is used.

Always place oven racks in their

desired height while the oven is cool. This will prevent burns. Oven gloves are needed when adjusting hot racks. Do not allow the gloves to come in contact with the heating elements.

Caution: Heating elements may

be hot even though they are not glowing. During and after use, do not let clothing or other flammable materials come in contact with heating elements or interior surfaces of the oven until they have had sufficient time to cool. External parts of the oven such as the door glass, vents, and control panel can become hot.

Keep oven vents unobstructed.

Do not let metal objects (aluminum

foil, metal pans) or the meat probe come in contact with the hot heating elements.

Do not slide pots or pans on the

oven floor. This could scratch or even damage the floor’s 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 all cooked food that is left in

the oven to be kept warm. This will prevent food from drying out and moisture from condensing on the interior of the oven. Long-term or excessive condensation could damage the oven.

Use only the Miele roast probe

supplied with the oven. If a replacement is necessary, it can be purchased from the Miele Technical Service Dept. or a Miele dealer.

Warning and Safety instructions

Remove the roasting probe from

the oven when not using the probe. High broiling temperatures could damage the probe.

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.

Place frozen products (such as

pizza or TV dinners) directly on the rack. Do not place them on the baking tray or broiling pan. This could cause the metal to distort to such an extent that it may be difficult to remove the items from the oven.

Never use aluminum foil to line the oven floor or place pots, pans or baking sheets directly on the oven floor when using "Top & Bottom Heat", "Bottom Heat" or the "Intensive Bake". This could crack the enamel on the oven floor.

For ovens with a retrofitted cata-

lytic converter: This oven must only be used for cooking, baking or broiling food. Do not use it as a dryer, kiln, dehumidifier, etc. Due to the heat generated in the catalytic converter of the oven, any fumes or vapors given off by glues, plastics or other non-food items could ignite and damage the oven and surrounding cabinetry.

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.

Flammable liquids and/or materials

should never be stored in, above or under an oven, or near cooking surfaces.

Do not leave the oven unattended

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

Do not use water on grease fires!

Smother the fire with a dry chemical or foam fire extinguisher.

Wear proper clothing. Loose-fitting

or hanging garments should never be worn while cooking.

Warning and Safety instructions

Do not use the oven to heat the room.

When using small kitchen

appliances near the oven, make certain that the power cords do not come in contact with or get caught in the oven door.

Use only dry, heat resistant po-

tholders. Moist or damp potholders used on hot surfaces may result in steam burns. Do not let potholders come in contact with oils. Do not substitute towels or other bulky items for potholders.

Always make sure food is suffi-

ciently cooked or reheated. Many factors affect the overall cooking time, including the size and amount of food, its temperature and the recipe. Some foods may contain microorganisms that are only destroyed by thorough cooking. If in doubt, select a longer cooking or heating time.

Disposal of an old machine

Before discarding an old ap-

pliance, disconnect the power cord and remove the door to prevent it from becoming a hazard.

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

It is important that the heat be

allowed to spread evenly throughout the food. This can be achieved by stirring or turning the food, or by setting longer cooking times.

Safety feature

Child Safety Lock

The Child Safety Lock can be activated to prevent the oven being turned on accidentally, or by children.

This feature can be activated as follows:

The program selector must be at 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. After five seconds, the symbol disappears.

To cancel the Child Safety Lock:

Select an oven program.

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

Before using for the first time

To set the time of day

When the appliance is first connected to the power supply, or after a power failure "12:00" and the symbols "f" and ")" flash in the display.

Before using the oven for the first time be certain to remove all labels from the oven and accessories.

Use a soft cloth or sponge to wipe out the oven interior using a solution of warm water and a non abrasive detergent. Dry the interior with a soft cloth.

Press the buttons "f" and ")" at the same time.

The following light up

– "12:00" in the display,

– the "+/–" button indicator light.

Now immediately, while the indicator light for the "+/–" button is still on, enter the time in hours:minutes with the "+" or "–" buttons.

When the indicator light for the "+/–" button goes out, the time of day has been set and the display will change at oneminute intervals. The colon flashes.

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

Rinse the accessories. Mount the runners in the sides of the

oven.

New ovens may have a slight odor during their first use. Operating the oven at a high temperature for at least an hour will eliminate the odors quickly.

Turn the program selector to "Convection D".

Select the highest temperature, using the "+/–" button while the indicator light between the "+" and "–" buttons is lit.

The timer can also be used to set the finish time.

Make sure the room is well ventilated during this process.

Description of the oven programs

Convection cooking D

Description of the oven programs

Conventional heating A

A fan mounted in the back wall of the oven draws in air over the heater element and disperses the heated air throughout the oven. Pre-heating the oven is not necessary, since the heated air instantly surrounds the food. Exception: Pre-heat the oven when roasting meat or baking bread made with dark flour.

When using the convection setting, it is possible to bake and roast on different levels at the same time. This is possible because the heated air is of a lower intensity than that used with "Conventional" heating programs.

When a temperature setting above 280°F/140°C is selected, the "rapid heat" feature (which incorporates the top heating element) is automatically activated.

Auto Roast E

This setting combines "convection" with "Auto Roast", which initially heats the oven to a high temperature to seal the meat, retaining moisture and tenderness.

In this setting, the heat is radiated directly on the food from above and below.

Below are several examples in which pre-heating the oven would be necessary: – baking cookies or cakes with a

short cooking time (up to approx. 30 minutes)

– baking some types of dough – baking bread made with dark flour – roasting meat

When a temperature setting above 300°F/150°C is selected, the "rapid heat" feature (which incorporates the appropriate heating element) is automatically activated.

Once the high temperature has been reached, the cooking temperature is automatically returned to the pre-selected setting.

When a temperature setting above 280°F/140°C is selected, the "rapid heat" feature (which incorporates the top heating element) is automatically activated.

Description of the oven programs

Defrost G

Defrost can be operated with heat up to 120°F/50°C, or without heat, using ambient air circulated by the fan.

Intensive bake F

This setting combines "convection" with heat from the lower heating element. It is particularly useful for food preparation that requires a moist topping and crisp base, such as pies, pizza and quiche.

Fan broiling N

The hot air from the upper heating element is distributed over the food by the fan. This enables a lower temperature than conventional broiling to be used.

Broiling 1 m

Broiling 1 is used to prepare small quantities of food. The inner part of the upper heating element cycles on and off to maintain a selected broiling temperature.

Broiling 2 n

Broiling 2 is used to prepare large quantities of food. The entire upper heating element cycles on and off to maintain a selected broiling temperature.

Operation

Controls

Operation

The oven controls consist of the program selector and pushbuttons.

Program selector

The program selector can be turned either clockwise or counter-clockwise to a program.

Push buttons

The push buttons control:

– oven temperature settings

– core temperature settings

– timer operations

All temperature and time selections are made by using the "+" or "–" buttons.

Temperatures and times are adjusted in two speeds: slowly, one digit at a time (short pushes on the button); and rapid advancement (holding the button in).

In this way the following adjustments can be made – oven temperature in 10°F/5°C

increments

– core temperature in 2°F/1°C

increments

– timer in 1 minute increments. Upon touching any of the buttons (p,e,

l) the indicator light between the "+" and "–" buttons lights up.

While this light is on, times and temperatures can be entered or changed.

Pressing any of the buttons while the indicator light is lit will extend the time for entering changes.

When the indicator light goes out any data input or adjustment is temporarily stored.

Each push button has a matching symbol in the oven display.

Operation

Selecting an oven setting

By using the program selector, the following settings can be chosen:

– Light H

Turns the oven light on and off.

– Convection D

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

– Top heat C

For browning dishes, finishing dishes with a cheese topping.

– Conventional A

Top and bottom heat together, for baking / roasting traditional recipes and soufflés.

– Bottom heat B

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

– Auto Roast E

Seals in meat juices with an initial high temperature followed by a normal roasting temperature. Usually not suitable for baking, except for freshly prepared whole wheat or rye dough (not packet mixes).

– Defrost G

For gentle defrosting of deep frozen foods.

– Intensive Bake F

For recipes with a moist topping, and a crisp base, e.g. pizzas and quiche, German style open fruit cakes, pies and cheesecake. Not suitable for roasting or shallow baking, (the base will brown too much).

– Fan Broiling N

Ideal for grilling thicker items such as stuffed meat, kebabs and pieces of poultry etc. Grilling takes place with the oven door closed.

– Broiling 1 m

For grilling flat or thin items, small quantities, and for browning in small round dishes. Grilling takes place with the oven door closed.

– Broiling 2 n

For grilling thicker items, large quantities, and for browning larger oval dishes. Grilling takes place with the oven door closed.

Operation

Selecting a temperature

Recommended temperature

As soon as a program is selected, the recommended temperature for that program appears in the oven display and the oven starts heating.

The following temperatures are preset:

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

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

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

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

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

Defrosting . . . . . . no temperature given

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

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

Broiling 1 (small) . . . . . . . . 460°F/240°C

Broiling 2 (large) . . . . . . . . 460°F/240°C

* the initial boosted temperature is

approx. 440°F/230°C, continuation temperature 320°F/160°C

The preset temperature will be displayed upon program selection, and will change to the actual temperature. The indicator light in the "+/–" button goes out, and the oven starts heating.

The increase in temperature can be monitored in the display. If the oven door is opened, or a lower temperature is set, the decrease is shown in 1° steps.

Operation

Adjusting the temperature

If the preset temperature is not suitable, it can be adjusted within the range of the selected “program”, as shown below:

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 (small) 390-570°F/200-300°C Broiling 2 (large). 390-570°F/200-300°C

To change the temperature:

Press the "p" button.

Enter the desired temperature with the "+/–" button.

Entering the desired temperature

You can enter and save your own temperatures if you frequently work with temperatures that differ from the preset settings (except "Defrost").

To enter your own settings:

Use the program selector to choose the program that is to be given a different temperature.

The preset temperature will appear in the display.

Temperatures can now be changed as long as the indicator light in the "+/–" button is lit. Use the "+" or "–" button respectively to enter the desired temperatures.

To store the displayed temperature in memory, press the "p" button until the tone is heard.

Your temperature is now stored in memory, and will appear every time that program is selected.

In the event of a power failure, any customized temperatures will be lost and must be re-entered.

Operation

Using the oven

Place food to be cooked in the oven. Turn program selector to the desired

program.

The following will light up

– Oven temperature – the indicator light for the "+/–" button.

The following procedure is needed only if a desired temperature differs from the preset temperature.

Press the "p" button. Using the "+/–" button enter the

desired temperature.

The oven will start to heat up as soon as the indicator light in the "+/–" button goes out.

Heating is automatically interrupted if the oven door is opened. The electronic system automatically switches off the heating system whenever the door contact switch opens. When "Convection" is being used, the fan is also switched off.

The oven can be programmed to cook at a future time; see "Programming cooking time".

Pre-heating the oven

Pre-heating the oven is only necessary in certain instances, such as:

– baking bread made with dark flour, – roasting meat. – for baking cookies and cakes with a

short cooking time, (up to approx. 30 minutes),

To pre-heat

Turn program selector to the desired program.

Select the desired temperature, if needed.

When the desired temperature has been reached, place the food to be roasted or baked into the oven.

Interrupting the process / Turning off the oven

Turn the program selector to "0"

The oven will turn off, and all programs will be cancelled.

Exceptions: – If the roast probe remains inserted

into its receptacle, the "e" symbol will remain lit.

– If a minute minder time has been

entered, the "l" symbol is lit and the display shows the time counting down.

Operation

Rapid heat

With the "Convection D", "Auto Roast E" and "Conventional A", "rapid heat" is switched on automatically if the temperature desired is:

– at least 280°F/140°C with "Fan

Heat D" and "Auto Roast E".

or – at least 300°F/150°C with "Conven-

tional A".

The rotating "F" beside the required temperature shows that "rapid heat" is turned on.

During the rapid heat phase, the "Convection" and “Top” heating elements simultaneously heat the oven.

As soon as the desired temperature has been obtained, the additional heating element is automatically turned off, and will remain off even if the temperature setting is increased.

Exception: If the temperature setting is increased before the desired temperature is reached, "rapid heat" will remain active.

To turn off "rapid heat"

For some dishes it may be desirable to turn off "rapid heat" (cookies, small cakes).

Select the program and temperature for the cooking process.

As soon as the actual temperature appears in the display, "rapid heat" can be turned off.

Press the "–" button and hold until the "F" in the display stops rotating.

"Rapid heat" is now turned off for this particular cooking process.

After the program selector has been turned to "0" when finished cooking, "Rapid heat" will be available for the next use.

Additionally, three oven programs can be programmed for use without the “rapid heat” feature, (see "Adjusting oven settings, additional feature 06").

Operation

Energy-save feature

If you are programming a cooking process using the timer or the roasting probe, the residual heat of the oven is automatically used to finish the cooking process while conserving energy.

Shortly before the end of the cooking process, the oven shuts off the heat. The letters "EC" are displayed, indicating that the energy-saving feature is operating.

Oven lighting

The oven light is lit whenever the oven door is opened, and during programming. The light will go out when the door is closed, or approx. 15 seconds after a button has been pushed.

Any changes to oven lighting are programmable (see Additional features).

Night dimming

Between the hours of 22:00 and 6:00 the lighting in the clock / timer display is dimmed automatically to give a slight energy saving.

The cooling fan will continue to run in the “EC” mode, as does the convection fan if a "fan" function was chosen.

The residual heat in the oven is sufficient to complete the cooking process.

Setting the minute minder

The minute minder can be used to time any activity in the kitchen, e.g. boiling eggs.

The short time can be entered independently of another entered process.

To set the minute minder

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

Press the "l" button.

Enter the desired time in hours and minutes with the "+" button.

When the "+/–" button indicator light goes out, the time set starts counting down in minutes.

If the oven is being used at the same time, the minute minder time period only shows for a short time. Then the oven or probe core temperature shows again in the display. The "l" symbol continues to be visible as a reminder that the minute minder is working.

At the end of the minute minder:

– a tone sounds for approx.

5 seconds.

– At the same time the "l" symbol

flashes for approx. 1 minute.

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

To cancel the minute minder

Press the "l" button.

Use the "–" button to set the minute minder to "0:00".

Adjusting oven settings

Additional features

Adjusting oven settings

Press the "l" button.

Additional features can be programmed.

Please consult the chart for the different possibilities.

To turn an additional feature on or off:

Proceed as follows:

Turn the program selector to "0". Open the oven door fully. Turn the program selector to the

"Light H" position. Press the "p" button.

"01:0" or the most recently changed feature appears in the oven display.

Use the "+/–" button to select the additional feature, (see chart).

The additional feature is turned on or off.

The following appears after the colon:

– 1 when the feature is turned on, – 0 when the feature is turned off.

Feature 08: While pressing the "l" button, the time can be put back by 1hr up to 4 hrs. This is useful when a special time zone has to be considered.

Turn the program selector to the

"0" position. The setting is stored in memory. You may change as many settings as

you wish, as long as the program selector has not been turned to the "0" position.

Please note: The additional feature 02 may appear in the display but has no function.

Adjusting oven settings

The additional feature is (* marks the standard setting as delivered.)

off: on:

01:0*

The program and temperature can be changed at any time.

03:0*

The oven light illuminates upon selecting a program.

04:0*

The temperature is displayed in °C. The clock/timer has a 24-hour display.

05:0*

The oven light turns off approx. 15 seconds after program selection. The light can be turned back on at 15 second intervals by pressing any button.

06:0*

Rapid heat is turned on during "Convection D", "Auto Roast E" and "Top & Bottom Heat A". The Fan Heat heating element and the fan as well as the Top Heat heating element are switched on at the same time to heat the appliance as rapidly as possible to save energy.

07:0*

The time of day originally entered appears in the display.

08:0*

The time of day originally entered appears in the display.

09:0*

A tone sounds at the end of a cooking process.

01:1

The oven-locking feature is activated after program and temperature have been set and the indicator light in the "+/–" button has gone out. The oven program can no longer be adjusted, except to lower the target temperature. Program, target temperature, and any automatic cooking time programming can only be changed after the program selector has been turned back to the "Light H" or "0" position.

03:1

The oven light comes on when opening the door, even when the program selector is set at "0". The oven lighting comes on automatically, e.g. for cleaning.

04:1

The temperature is displayed in °F. The clock/timer has a 12-hour display.

05:1

The oven lights continuously when the oven is in use.

06:1

Rapid heat is turned off.

07:1

The time is advanced by 1 hour to accommodate daylight savings time.

08:1

While pressing the "l" button, the time can be put back by 1hr up to 4 hrs. This is useful when a a special time zone has to be considered.

09:1

The tone at the end of a cooking process is turned off.

Accessories

Baking tray, roasting / grill pan and rack

The baking tray, roasting / grill pan and rack are fitted with non-tip safety notches which prevent them being pulled out completely while the oven is in use.

When installing the tray, pan and rack, always check that the safety notches are at the rear of the oven. (See illustration)

Accessories

Grease filter

When roasting on the rack, in an open pot or using "Convection D", "Auto Roast E" and "Fan Broiling N" make sure that you fit the grease filter in front of the fan opening.

Moisture and grease suspended in the air will collect in the grease filter. The filter helps keep the oven and the area behind the interior back panel clean.

The tray, pan and rack can then only be taken out of the oven by raising them upwards and then pulling out.

Timer operation

The timer can:

– show the time of day, – turn the oven on and off automati-

cally.

Push buttons

With the push buttons you can enter:

All data input or adjustments are done with the "+" or "–" button.

Changes to the start, length or end of cooking time, or time of day are made in 1 minute steps.

As soon as one of the (f, g, )) buttons is pressed, the indicator light

between the "+" and "–" buttons lights allowing times to be entered or

changed.

Pressing any of the buttons while the indicator light is lit will extend the time for entering changes.

When the indicator light goes out, any data input or change has been registered.

– the Time of day.

– the start of a cooking process.

– the length of a cooking process.

– the end of a cooking process.

A corresponding Symbol lights up in the display for each button being used.

Timer operation

To enter the time of day

When the appliance is first connected to the power supply, or after a power failure "12:00" and the symbols "f" and ")" flash in the display.

To set the time:

Press the buttons "f" and ")" at the same time.

The following light up:

– "12:00" in the display – the indicator light between the "+/–"

button.

While the indicator light is lit, enter the time in hours and minutes by pressing the "+" or "–" button.

When the indicator light for the "+/–" button goes out, the time of day has been set and the display will change at oneminute intervals. The colon flashes.

To conceal the time of day

The time of day display can be turned off to save energy.

Press buttons "f" and ")"

together twice in succession. The time of day will be concealed but

continues to run unseen.

If the oven has been pre-programmed, the time of day display can not be concealed.

To make the time visible

Press buttons "f" and ")"

together once.

If the oven has been pre-programmed, the time of day can not be changed or cancelled.

(To adjust for daylight savings, refer to section "Adjusting oven settings").

Timer operation

Programming cooking time in the oven

With the timer it is possible for the oven to be turned off automatically, or set to come on at a later time and then also be turned off.

When a cooking process is pre-se- lected, the setting chosen and the symbol "p" are displayed, as well as the time of day and the symbols for the times entered. (f, g, )).

During a process the actual temperature is shown in the oven display. The time of day continues to be shown.

Shortly before the end of cooking time the oven heating switches off auto-

matically. The Energy-conservation feature (as

described under "Operation") comes into action. "EC" now appears in the oven display instead of the actual oven temperature.

At the end of cooking time

– a tone sounds for approx. 5 seconds, – and the ")" symbol flashes.

Both the tone and the visual display can be cancelled by: – Pressing the ")" button.

If the food is not sufficiently cooked,

a further cooking time can be en-

tered. – Turning the program selector to "0".

If the tone is not switched off it will continue to sound at 5 minute intervals as a reminder that cooking has finished. This reminder continues for up to an hour.

The oven temperature will switch on again if:

– the oven temperature is changed, – the cooking time is lengthened signi-

ficantly.

Timer operation

To end a cooking time automatically

Turn the program selector to the desired setting.

The oven will begin to heat.

Press the "g" button.

The heating is turned off, and "0:00" appears in the display field.

With the "+" button enter the cooking time in hours:minutes. (up to 23 hours 59 mins).

The cooking process starts as soon as the indicator light on the "+/–" button goes out. The end of cooking time is automatically calculated from the time entered.

Delaying the start of a cooking process

There are several options for delaying the start of a cooking process.

Either the beginning or the end of the cooking process can be automatically controlled.

To enter a length of cooking and an actual time for the oven to shut off

Turn the program selector to the

desired setting.

First enter the cooking time:

Press the "g" button. "0:00" appears in the display field.

With the "+" button enter the cooking

time in hours:minutes.

(up to 23 hours 59 mins). Now delay the end of cooking time:

Press the ")" button. The time of day plus the entered cook-

ing time appear in the display.

Delay the end of cooking time with

the "+" button. First the time of day will appear.

Timer operation

Enter the actual start time and the length of cooking

Turn the program selector to the desired setting.

First set the actual time for the oven to start:

Press the "g" button.

"0:00" appears in the display field.

Use the "+" button to delay the start

of cooking. First the time of day appears. Now enter the cooking time:

Press the "g" button. "0:00" appears in the display field.

With the "+" button enter the required

cooking time in hours:minutes. If only a start of cooking time is pro-

grammed, the oven will start heating immediately. Exception: When cooking with the roast probe the oven does not start heating immediately.

Checking, changing and cancelling times entered

It is possible at any time to review the times entered. The corresponding button for the time to be checked or changed has to be pressed.

Press the button for the time to be checked.

"f" The start time of the cooking process is displayed. This goes out as soon as the process begins.

"g" The display shows the duration of cooking time, or the time left if the program has started.

")" The end of the cooking process is displayed.

Please note the following

In addition to the options given, you can also enter the beginning and end, or just the end, using the appropriate buttons.

Do not pre-program with too long a delay. Cake mixtures will dry out and raising agent will work less effectively.

Timer operation

To change

Press the corresponding button. The indicator light in the "+/–" button comes on.

Use the "+/–" button to enter the

desired time. When the indicator light in the center of

the "+/–" button goes out, the newly selected time is registered. The time of day appears in the display.

Please note the following:

If a button is pressed, where the time was not entered, but calculated automatically by the system, the indicator light in the center of the "+/–" button will not light. This time can not be changed.

To cancel times entered

To cancel, press the appropriate button and use the "–" button to set the time to "0:00".

To cancel programmed processes

Turn the program selector to "0".

If there is a power failure all programs entered will be deleted.

If the cooking time is cancelled, this automatically cancels the start / end time, and vice versa.

Baking

The following settings are recommended for baking:

– Convection D – Intensive Bake F – Conventional A

Baking cookware

Use of the correct cookware is important for successful baking.

– "Convection D", "Intensive

Bake F"

Most types of heat-resistant pans

or dishes are suitable, except thin-

walled and bright, non-reflective

metals.

When using "Convection D" or

"Intensive Bake F", recipe tem-

peratures should be lowered by

25°F/15°C.

– "Conventional A"

The following baking pans give an

evenly browned result:

Dark metal or enamel pans with a

matte finish are preferable. Heat

resistant glass or thermoplastic

dishes can be used.

Avoid thin-walled and bright, non-

reflective metals.

These will give uneven browning

results.

Convection D

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

1 tray = 1st runner from the bottom 2 trays = 1st and 3rd runners

from the bottom

3 trays = 1st, 2nd and 5th runners

from the bottom

Do not bake on more than two levels when baking moist cookies, cakes or bread.

Remember to remove the grease filter from the fan opening when baking flour-based items. Otherwise, increase the baking time.

Lower baking temperatures are needed when using "Convection" in comparison to those used in "Conventional". Please refer to "Baking Recommendations".

Intensive baking F

Remember to remove the grease filter from the fan opening. Otherwise, baking time will be longer.

This method of heating is particularly useful for: dishes that require a moist topping and crisp base, such as pies, pizzas and quiche, or items where the base has not been pre-baked.

Put the food on the 1st runner from the bottom. If the bottom of the food over cooks, use a higher level runner next time.

Baking

Conventional A

Avoid thin-walled and bright, non-reflective metal pans. These will give uneven browning.

Preheat the oven only for: – cakes / cookies with a very short bak-

ing time (up to approx. 30 minutes),

– sponge cake and similar mixtures, – bread made with dark flour.

Select runner height 1 or 2.

General notes

The Baking Chart gives suggestions for temperature, runner height and timing.

For even browning -

– Use the midrange temperature of

the cooking recommendations for uniform browning. Increasing the

temperature and reducing the time can prevent even browning.

– Select the runner height according

to the recipe and program selected.

– Test the cake to determine its done-

ness just prior to the end of the baking time.

Insert and immediately remove a metal or wooden skewer, fork or toothpick into the center of the cake. If it comes out clean, without dough or crumbs sticking to it, the cake is ready.

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

Frozen foods such as pizza, breaded chicken and "TV" dinners should be placed on sheet trays or aluminum foil when heating. Do not place these types of food items directly onto the racks.

Use deeper than normal cookware for

moist fruitcakes and multi-layer cakes. This will minimize splashes and

spills in the oven.

Baking Recommendations

Temperature

°F/°C

Convection

Baking level

(from bottom)

Time

(in mins.)

Creamed mixture

Dried fruit cake Nut cake (tray)

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

Whisked mixture

Tart Tart / Flan base Swiss roll

1) 4)

300-340/150-170 300-335/150-170 300-335/150-170 300-335/150-170 300-335/150-170 300-335/150-170 300-335/150-170 300-335/150-170

320-355/160-180 320-355/160-180 320-355/160-180

1 1 1 1 1 1 1

1, 2, 5

1 1 1

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

25-30 20-25 15-20

Kneaded mixtures

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

Meat loaf

300-335/150-170 300-335/150-170 300-335/150-170 300-335/150-170 300-335/150-170 300-335/150-170 300-335/150-170 380-405/190-210 340-370/170-190

1 1 1

1, 2, 5

1 1 1 1 1

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

Yeast mixtures

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

Onion bread Apple turnovers

Filled pastries

1) 4)

300-335/150-170 320-355/160-180 300-335/150-170 320-355/160-180 375-405/190-210 335-370/170-190 320-355/160-180 300-335/150-170

1 1 1 1 1 1 1

1, 3

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

Eclairs 320-355/160-180 1, 3 25-30

Flaky pastries Meringues

and

335-370/170-190 1, 3 20-25

Macaroons 245-285/120-140 1, 2, 5 30-50 Unless otherwise stated, the times given are for an oven which has not been preheated.

With a preheated oven, shorten the time by approximately 10 minutes.

1) Preheat the oven when using "Top & Bottom Heat".

2) Preheat the oven when using "Convection" or "Top & Bottom Heating".

3) Instead of "Fan Heat" select "Auto Roast". Preheat the oven with "Auto Roast".

4) Turn off "rapid heat".

Top & Bottom Heat Intensive Baking

Temperature

°F/°C

320-360/160-180 320-360/160-180 355-390/180-200 320-360/160-180 355-390/180-200 355-390/180-200 320-360/160-180 355-390/180-200

355-390/180-200

baking level

(from bottom)

1 1 2 1 3 2 1

1 or 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

– – – –

300-335/150-170

– – – –

baking level

(from bottom)

– – – –

Time

(in mins.)

– – – –

30-35

– – – –

360-390/180-200 355-390/180-200 375-410/190-210

360-390/180-200 355-390/180-200 355-390/180-200 355-390/180-200 355-390/180-200 355-390/180-200 355-390/180-200 440-480/230-250 375-390/190-200

355-390/180-200 355-390/180-200 335-375/170-190 375-410/190-210 410-440/210-230 375-410/190-210 375-410/190-210 335-375/170-190

375-410/190-210 2 20-25 ––– 390-430/200-220 2 20-25 –––

260-300/130-150 2 30-50 –––

1 2

1 or 2

2 2 2 2 1 2 1

1 or 2

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

– – –

– – – –

300-335/150-170 300-335/150-170 300-335/150-170 380-410/190-210 335-375/170-190

– – – – –

335-375/170-190 320-355/160-180

–

– – –

– – – –

1 1 1 1 1

– – – – –

1 1

–

– – –

– – – –

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

– – – – –

40-50 25-30

–

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

Roasting

We recommend the following settings for oven roasting:

– Auto Roast E – Conventional A

The roast probe can be used in either of the above programs. See “Roasting using the Roast Probe”.

Place the covered pot on the rack. NOTE: Do not place the pot on the oven floor.

Preheat is unnecessary for Convection and Automatic Roasting.

Preheat only for “Top” and “Bottom” cooking.

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

We recommend roasting in a covered pot L:

– This will retain stock for making

gravy. – Helps the oven remain clean. The following containers are suitable:

roasting pans, heat-resistant glass, aluminum foil, earthenware.

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

Use runner level 1 for roasting large cuts of meat. Use runner level 2 when roasting poultry weighing up to 2 lbs / 1 kg, a smaller cut of meat, or fish. When using "Conventional A" and "Auto Roast E", a temperature of approx. 70°F/40°C lower can be used than when using “Top & Bottom Heating”.

The larger the cut of meat to be roasted, the lower the temperature that should be used.

When roasting more than 7 lbs/ 3 kg, select a temperature about 20°F/10°C lower than the one given in the “Roast- ing Recommendations” chart.

The roasting process will take a little longer, but the meat will be cooked evenly and the exterior will become crisp.

For roasting directly on the rack K the temperature needs to be about 70°F/20°C lower than for roasting in a covered pot L.

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

Roasting

Calculating roasting time:

The general rule is to allow 15 to 20 minutes of roasting per pound and adjusting the cooking time as needed for desired doneness.

Please note:

Do not exceed the recommended roasting temperature. The meat will brown, but will not be thoroughly cooked.

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

After the roasting process is finished remove the meat from the oven and wrap it in aluminum foil or cover the cookware until ready to carve. This helps the meat retain its juices and prevents it from drying out.

Useful hints

Roasting in a covered pot L

Season the meat and place in the pot. Add some butter or margarine or a little oil. Add about 1/2 cup of water when roasting a large piece of meat (5-7 lbs/2-3 kg) or roasting poultry with a high fat content.

Roasting on the rack K

Place a little water in the tray. Add a little oil to very lean meat or place a few strips of bacon on top. Do not add too much liquid to the tray during cooking as this will prevent browning.

Roasting poultry

For crispy skin, baste the poultry ten minutes before the end of cooking time with slightly salted water.

Roasting-deep frozen meat

Deep-frozen meat should be defrosted first.

Roasting with the Roast Probe

Use of the roast probe enables the roasting process to be monitored simply and reliably.

The tip of the probe continuously measures the core temperature at the center of the meat.

When the pre-selected core temperature is reached, the oven automatically shuts off.

The roast probe can be used with the following programs:

– Auto Roast E – Conventional A – Convection D – Fan Broiling N

Using the roast probe for best effect:

Prepare the meat as usual, and put

into the oven, (in a pot or on the

rack). Roasting bags or aluminum foil may

also be used, but only when left open at the ends. Insert the probe through the foil or bag.

The tip of the probe must reach the center of the meat.

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 probe into the middle of

the meat. Make sure that the probe

does not touch any bones or is lo-

cated in a fatty portion of the meat.

Improper insertion of the probe

could shut the oven off too early.

Insert the short end of the roast

probe into the socket on the right

side of the oven until it clicks into

place.

Turn the program selector to the

desired program. The following will occur:

– A preset oven temperature will

show in the oven display, – the indicator light between the "+/–"

buttons will light up.

Roasting with the Roast Probe

In order to do this:

Press the "e" button.

Change the temperature using the "+" or "–" buttons.

The oven starts heating when the light between the "+/–" buttons goes out.

The preset oven temperature can be changed by using the "+/–" button.

Shortly, a food core temperature of 140°F/60°C will appear in the oven display, and the indicator light between the "+/–" buttons will be lit.

The food core temperature can be adjusted by using the "+/–" buttons depending on the type of food being cooked (see "Oven roasting chart" for suitable choice of temperatures), and can be adjusted within a range of 67°F/20°C to 209°F/99°C.

The actual core temperature appears in the oven display. The lowest temperature that can be displayed is 67°F/20°C, and will not change until the roast probe senses a rise in temperature greater than 67°F/20°C.

Roasting with the Roast Probe

Time remaining display

Once the oven has monitored the cooking process over a length of time, it will calculate and display the remaining cooking time rather than the core temperature. From this point on, the core temperature can no longer be displayed.

The remaining time is calculated using the oven temperature selected, the desired core temperature and the rate of the increasing core temperature.

If the selected core temperature or oven programs are changed after this point, the time remaining will be cancelled and the core temperature will reappear. If heat loss occurs 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 the cooking time.

The Energy Conservation feature (as described under "Operation") will now be activated. If the temperature (" p") button is pressed, an "EC" will appear in the display.

If the oven temperature is changed or the core temperature setting increased, the oven heating will turn on again.

The time remaining that is first displayed is an estimate. As cooking continues, the time will be revised, and an increasingly accurate estimate will be shown.

Roasting with the Roast Probe

End of cooking time

When the selected core temperature has been reached:

– a tone sounds for 5 seconds, and – the "e" (roast probe) symbol flashes.

If the tone is not cancelled, it will continue to sound every 5 minutes for an hour as a reminder that the food is done.

The tone can be cancelled by: – pressing the "e" button.

If the food is not sufficiently cooked,

a new core temperature can be en-

tered. – turning the program selector to "0".

Any temperatures entered will also

be cancelled. If the food is not sufficiently cooked, a

higher core temperature should be selected.

Please note:

The timer can be used to delay the start of the cooking process.

If the roast probe is left in the food after cooking is completed, the oven display will show a slight initial increase in core temperature followed by 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 probe to reach the center).

The roasting time, using a pre-selected temperature with the probe, is similar to that of timed cooking.

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.

Oven roasting chart

Auto Roast

Top & Bottom

Heat

Roasting

level

Roast beef - 2 lbs

1 360-390/

(1 kg) Fillet steak, Sirlion

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

Ribs - 2 lbs (1 kg) 1 340-380/

Minced meat - 2 lbs (1 kg) 1

Roast veal - 2 lbs (1 kg) 1

Shoulder of lamb 3 lbs (1.5 kg) 1

Poultry - 2 lbs (1 kg) 1

Poultry - 4

/2 lbs (2 kg)

stuffed

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

Whole fish - 3 lbs

(1.5 kg)

Temp.

°F/°C

180-200

380-410/

190-210

360-390/

180-200

340-380/

170-190

340-380/

170-190

340-380/

170-190

340-380/

170-190

340-380/

170-190

340-380/

170-190

340-380/

170-190

340-380/

170-190

160-180

320-360/

160-180

Time

(in min)

100-120 420-470/

35-45 420-470/

90-120 420-470/

100-120 410-450/

60-80 390-430/

60-70 410-450/

50-60 390-430/

100-120 410-450/

90-120 410-450/

50-60 390-430/

90-110

120-150

150-180 380-410/

35-55 390-430/

Temp.

°F/°C

220-240

240-260

220-240

210-230

200-220

210-230

200-220

390-430/

200-220

390-430/

200-220

190-210

200-220

Time

(in min)

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/

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

Core-tempe-

rature °F/°C

80-85

40-65

75-80

80-85

70-75

75-80

70-75

80-85

190/

75-80

1) Install the grease filter when using "Convection & Auto Roasting".

2) When roasting in a covered pot L. When roasting on the rack K, set the temperature 35°F/20°C lower than suggested.

3) When roasting with the probe

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

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

6) Rare: 140°F/60°C; Medium: 160°F/70°C; Well done: 170°F/82°C

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

Defrosting

We recommend defrosting at room temperature, i.e. without selecting an oven temperature. However, an oven temperature of up to 120°F / 50°C can be selected.

– Remove the packaging and put the

food to be defrosted on a baking tray or into an appropriate dish.

– All meat and poultry should be fully

defrosted before cooking. Do not use the liquids from defrosting.

– When defrosting poultry, place a tray

under the rack supporting the fowl to catch the defrosted liquids.

It is imperative to observe good hygiene practices when defrosting poultry. Do not use defrosted liquid from poultry. Properly dispose of the liquid, and thoroughly wash the tray, rack, sink and your hands.

Put the tray back in the oven if roasting on the rack.

Do not refreeze food once it has thawed.

The time needed for defrosting depends on the type and weight of the food, and at what temperature it was deep-frozen.

– Fish does not need to be fully de-

frosted before cooking. Defrost so that the surface is soft enough to absorb herbs and seasoning.

Casseroles

The following oven settings are recommended for cooking casseroles:

– "Convection D" – "Top & Bottom Heating A"

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

– covered pots made of heat proof

glass

– china – earthware pots

Make sure these have heat resistant handles and knobs.

Put the rack on the first runner from the bottom, and place the prepared casserole on top.

Select the program and the tem-

perature. Convection D . . 340-380°F/170-190°C Top & Bottom Heat A

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

Cooking times

Consult your cook book.

Please note: Dishes that need to be cooked in their

own juices 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

Only an experienced cook, properly trained in preserving fruits and vegetables, and understands the chemical processes involved, should perform bottling or canning.

Broiling

Three Broiling options are available in the oven:

Broiling 1 m

For broiling small quantities of thin cut meats and for browning small dishes of food. Only the inner part of the upper heating element is used.

Broiling 2 n

For broiling large quantities of meats and for browning food in large shaped dishes. The entire upper heating element is used.

Fan Broiling N

When fan broiling, always install the grease filter over the convection fan in the back of the oven.

Fan broiling is used for broiling large items, such as poultry, or meat loaf.

With this method, the roast probe can also be used to monitor the meat’s internal temperature. See "Roasting with the probe" for further information.

The roast probe can not be used at the same time as the rotisserie. The cable could wind around the rotisserie and be damaged.

Broiling

Preparing food for broiling

Clean and season meat, fish or poultry. Add a little oil if necessary. Other fats

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

To enhance the taste of fish, add a little salt or squeeze some lemon juice over the fish before cooking.

Broiling on the rack

Insert the broil pan at the appropriate level for the height of the food to be broiled:

thin cuts =

level 3 or 4

thicker cuts =

level 1 or 2

It is best to broil food of similar thickness at the same time so that the broil- ing time for each item does not vary too greatly.

Most items should be turned half way through cooking.

Broiling on the spit

For broiling thicker items such as stuffed meat, poultry, kebabs.

Assemble the broil pan and rack as

shown.

Place the food on the rack.

Select a broiling program.

Pre-heat the oven for approx.

5 minutes with the oven door shut.

Assemble the rotisserie as shown.

Two special accessories for rotisserie broiling, a meat and poultry clamp, and a kebab broiling device are available from your Miele dealer or the Miele Parts Department.

Select a broiling program.

Put the broil pan holding the assem-

bled rotisserie in the oven, using the

1st runner from the bottom. The spit fits into the motor slot at the

back of the oven.

Temperature

Food to be broiled temperature Thin cuts

such as chops, steak 530°F/275°C

Thicker cuts

such as chicken, kebabs 470°F/240°C

Broiling

Broiling time

Fish, fish filets and thin meats usually need to be broiled 5-6 minutes per side depending on their texture. Thicker pieces, of course, need to be broiled longer.

With rolled meat allow approx. 25 minutes per inch of diameter.

Broiling tips

To ensure even cooking, it is best to broil foods of a similar thickness at the same time

Most items should be turned half-way through broiling.

One way of finding out how far through a thick piece of meat has been cooked is to press down on its surface with a spoon.

– If the surface presses down quite

easily and there is very little resistance to the spoon, it is likely that the meat is still red on the inside ("rare").

– If there is some resistance, the in-

side will be pink ("medium").

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.

– If there is great resistance, it is thor-

oughly cooked through ("well done").

Broiling chart

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

Food to be broiled

Runner

from bottom

Broiling 1 / Broiling 2 Fan Broiling

Tempe-

rature

Time

(in min.)

Temperature

in °F/°C

Thin to medium size

Beef steaks 3 or 4 520/275 10-16 430/220 10-16 Kebabs 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

Thick or large size

Chicken pieces 2 lbs

(1 kg) Chicken pieces 2 lbs

(1 kg) Rolled pork 2 lbs (1 kg) Rolled pork 2 lbs (1 kg)

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

Kebabs 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

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

Time

(in min.)

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

Cleaning and care

Oven door and control panel

Gently wipe surfaces using a mild, nonabrasive cleaning agent or a mild soap and hot-water solution. Dry surfaces with a soft cloth.

Do not use a scouring agent, this will scratch the glass front.

Wipe ovens with a white finish after each use including:

– the oven door handle – the control panel

with a damp cloth and some liquid dish soap. This will prevent spills from being burnt on and becoming impossible to remove.

Stainless steel front

Never use cleaners containing sand, soda or scouring agents, These will leave scratches.

Use a non-scouring stainless steel cleaner. Apply with an even pressure. Wipe over with a damp cloth and rub dry with a soft cloth.

Cleaning and care

Accessories

Roast probe

Baking tray, roasting/broiling pan, rack, runners

Wipe with a non-abrasive damp cloth.

Do not submerge the roast probe into water or clean in the dishwasher.

Grease filter

Clean with liquid dish soap and hot water, or in the dishwasher.

Spit and frame:

Wash and dry after each use. Remove stubborn residues that do not

wash away from stainless steel with a stainess steel cleaner.

The surface of these accessories have been sealed by the new PerfectClean process. This finishing process produces an exceptionally smooth surface with an excellent non-stick quality.

Cooking residues can not be burned in to the PerfectClean surface. Residues can be removed easily with careful cleaning.

Only clean accessories with hot water, mild non abrasive detergent and a soft sponge. More stubborn residues can be removed using a non metallic brush. Rinse the accessories thoroughly with tap water. The accessories are clean and free of any detergent residues when water beads on their surfaces.

Do not use any harsh detergents, scouring agents or pads, or steel wool on the PerfectClean surfaces. They will be permanently damaged.

Frequent cleanings in the dishwasher will also reduce the non-stick effectiveness of the PerfectClean surface.

Cleaning and care

Oven interior

The oven interior is coated with light grey Clean-Enamel.

This makes the oven interior light, enabling any deposits left after baking or roasting to be easily seen.

It is also given an additional Perfect- Clean surface coating to produce an extremely smooth glass surface with excellent non-stick properties. Residues from baking and roasting are easily removed from this surface.

Removable parts such as the back panel and the roof liner, however, have catalytic enamelling.

IMPORTANT

To avoid burning yourself allow the oven to cool before cleaning it.

Cleaning and care

Stubborn deposits should be soaked before being removed. If necessary use a sponge or a scraper suitable for glass surfaces to loosen the residue.

Spills such as fruit juice and cake mix which have bubbled over during baking are best removed while the oven is still warm.

Spilled fruit juices may cause permanent discoloration of surfaces. Dull patches may also appear in the oven tray after roasting or grilling.

Do not use stainless steel cleaning agents, abrasive cleaning agents or scouring agents. Do not use pot scourers, oven cleaning pads or steel wool.

Do not use oven cleaning sprays.

Clean after each use with a dishcloth or sponge using a solution of hot water and liquid dish soap. If this is not done cleaning may become difficult and in extreme cases impossible.

After cleaning rinse thoroughly with

clean water. The water must run off

the surface easily. Any residual

cleaning agents will hinder this effect.

These could cause permanent damage to the surface structure: – PerfectClean coated surfaces will

lose their non-stick properties.

– Catalytic coated surfaces will

become inefficient.

Cleaning and care

Cleaning catalytic enamel surfaces

The back panel and roof liner are coated with a dark grey catalytic enamel.

Catalytic enamel has very good selfcleaning properties.

During fan operated cooking, circulating air in the oven deposits oil and fat splashes predominantly on the back panel of the oven.

When this catalytic enamel is heated to temperatures above 390°F/200 °C, oil and grease deposits are burned off. The higher the temperature the more effective the process.

However, deposits of spices, syrups and similar substances are not removed by the catalytic cleaning. These are best removed while fresh with a mild solution of warm water and liquid dish soap applied with a soft brush. Do not wait too long between cleanings as further baking and roasting will cause the deposits to bake on even harder with each subsequent use of the oven.

Should the catalytic coating on the back panel or the roof liner become ineffective through improper use or heavy soiling, a replacement can be purchased from your Miele dealer or the Miele Parts dept.

Do not use abrasive cleaning agents, hard brushes, scouring pads or cloths, steel wool, knives, other abrasive materials or oven spray on catalytic enamel. These will destroy the self cleaning properties of the catalytic enamel.

Cleaning and care

To make cleaning easier

– remove the oven door, – take out the rack supports, – take out the back panel, – lower the top heating element.

To remove the oven door

Please note: the oven door is quite heavy. It should be gripped firmly at the sides when being removed or refitted.

Open the door fully.

Before the door can be removed, the door hinges need to be locked so that they do not damage the door when it is taken out.

Cleaning and care

Lift up the door until the hinges disengage. Remove the door.

To re-install the oven door

Hold the door as shown above and carefully put the locked hinges into the guide holes until they engage. Open the door fully.

Flip down the locking clamps on

each door hinge. This locks the

hinges.

Still supporting the door, flip the locking clamps up.

It is essential that the locking clamps are flipped up when the door is re-installed after cleaning. Otherwise on closing the door, the hinges could work loose from the guide holes and damage the door.

Cleaning and care

To remove the runners

The oven heating elements must be turned off and cooled to prevent burns.

Pull on the fastener to release it.

To remove the catalytic side panels

The oven heater elements must be turned off to prevent burns.

Take the runners out of the oven. Gently lift and pull out the catalytic

side panels.

Reassemble in reverse order, carefully ensuring that all parts are correctly in place.

Remove the runners from the oven,

and if necessary, remove the cata-

lytic side panels. Reassemble in reverse order, carefully

ensuring all parts are correctly in place.

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

Slide the panel tab into the slot at the

rear wall panel.

Cleaning and care

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

Lift the front locating hole onto the

guide pin

behind the collar.

Snap the front locking tab onto the guide pin.

Cleaning and care

To remove the back panel

Loosen the screws in the back panel

and remove.

The oven must not be used without the back panel fitted. This could lead to injuries and/or damage to the oven.

Reassemble in the reverse order, carefully ensuring all parts are correctly in place.

To lower the upper heating element

The oven heating elements must be turned off and cooled to prevent burns.

Remove the runners.

Pull (and turn if necessary) the fastener on the grill element to release it.

Gently lower the grill element.

Extreme force lowering the grill could damage it.

Cleaning and care

If needed, the guard plate can be removed at this time for cleaning:

Hold the guard plate firmly and unscrew the ribbed knob.

Take out the guard plate.

Reassemble in the reverse order, carefully ensuring all parts are correctly in place.

Correcting minor problems

To ensure safety, only a trained and qualified person should perform installations, maintenance and/or repairs to the electrical components of this appliance. The manufacturer cannot be held liable for repairs and other work performed by unqualified persons. Such work could be dangerous.

The homeowner, however, can remedy some minor problems:

What to do if . . .

. . . the oven does not heat up.

Check that:

The program selector is set to the

desired program, and the tempera-

ture control is set to the correct tem-

perature.

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

The Child Safety Lock is deactivated.

The circuit breaker has not tripped.

Contact a qualified electrician or the

Miele Service Department if it has.

The timer has not been set.

The door is fully closed.

. . . 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.

Pull out the mounting bracket and determine if the lamp has blown.

Correcting minor problems

If the lamp needs to be replaced,

gently pull out the halogen lamp and

replace with a 12V, 10W, G4 socket,

Osram, Type W818 and ensure that

it has a minimum heat rating of

575°F (300°C). DO NOT TOUCH

the new bulb with your fingers; this

will reduce the life of the bulb. Carefully reinstall in the reverse order.

. . . 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.

. . . rust-like spots appear on the interior catalytic walls.

This can occur from the circulating air picking up spices from items being cooked and re-depositing them on the oven walls. Such residues are not removed by catalytic cleaning and should be removed while fresh. Clean by using a mild dishwashing liquid with a soft sponge or non-metallic brush.

. . . 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.

If the item being baked is browning very unevenly, and you are using the "Convection" program, 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 auto-

matically 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 program se-

lected.

The oven can be reset by turning the

program selector to "0" and then rest-

arting the program.

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 it-

self 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 can not be entered after a power outage.

Check whether the program selector is set to "0". The time of day can only be entered when the program 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 Technical Service Department.

After sales service

In the event of a problem which you can not easily fix yourself, please contact:

– your Miele Dealer or – the nearest Miele Technical Service

Department, (see address on the

back page).

After sales service

When contacting the Technical Service department please have the model and serial number of your appliance available. Both are shown on the data plate, visible below the oven interior when the oven door is open.

Optional accessories

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

Handle

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

Anti-splash tray

To be placed in the drip pan when broiling.

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

Catalytic converter

A catalytic converter can be built into the cooling system to filter fatty vapors and reduce food smells.

Optional accessories

Electrical connection USA

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 6 ft./1.8 m flexible armoured power cord.

The cord consists of 4 wires ready for connection to a dedicated 3 pole, 4 wire grounding power supply:

– 120/240 V, 60 Hz, 20 A or

Black wire: connect to L1 (hot), 20 A Red wire: connect to L2 (hot), 20 A White wire: connect to N (neutral) Green wire: connect to GND (ground)

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.

– 120/208 V, 60 Hz, 20 A Please check the data plate and any

warning labels that may be on your oven to determine the correct power supply to use.

Caution: Disconnect the oven from the power supply before servicing. To prevent electric shock, make sure that the appliance is properly grounded after installation.

Installing the oven USA

The oven’s design makes it readily installed into cabinetry.

Note: – Ovens with a glassfront

If the oven is to be installed under a countertop, a sealing strip must replace the stainless steel rail above the control panel. The sealing strip offers additional protection from any liquids that might spill down from the countertop, and can be purchased from the Miele Parts department.

– Oven with stainless steel front

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

Connect the oven wires to the electrical supply.

Place the oven into the cabinet as far as the oven trim, and align.

Manually "trip" the circuit breakers, unplug the unit or remove the fuses to the oven before any electrical work is performed.

Open the oven door and locate the two mounting screw holes in the oven frame. Mark and drill pilot holes. Secure the oven to the cabinetry by inserting screws through the frame and into the cabinetry.

Operate the oven only after it has been completely installed into the cabinetry.

Electrical connection CDN

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

Caution: Disconnect the oven from the power supply before servicing. A means for disconnecting from the electrical supply should be provided and must have a contact separation of at least 3 mm (

/8") at all poles.

Caution: Disconnect the oven from the power supply before servicing. To prevent electric shock, make sure that the appliance is properly grounded after installation.

Black wire: connect to L1 (hot), 30 A Red wire: connect to L2 (hot), 30 A White wire: connect to N (neutral) Green wire: connect to GND (ground)

Note to the installer:

Please leave these instructions with the consumer.

Electrical data:

– 120/240 V AC, 60 Hz, 4,0 KW, 16,7 A – 120/208 V AC, 60 Hz, 3,2 KW, 15,4 A

Power supply

The oven is equipped with a 6 ft./1.8 m flexible armoured power cord.

The cord consists of 4 wires ready for connection to a dedicated 3 pole, 4 wire grounding power supply:

– 120/240 V, 60 Hz, 30 A, fuses or cir-

cuit breakers, two hot lines or – 120/208 V, 60 Hz, 30 A, fuses or cir-

cuit breakers, two hot lines

A dedicated line and junction box should be used to connect the oven to a 30 A circuit.

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

Installing the oven CDN

The oven is designed to be installed in a tall unit. If you wish to install it in a base unit, the stainless steel rail above the control panel must be replaced by a sealing strip. The sealing strip offers additional protection from any liquids that might spill down from the worktop, and can be purchased from the Miele Parts dept.

Installing the oven CDN

Open the oven door and using two screws secure the oven to the side walls of the cabinetry through the holes in the oven trim.

Manually "trip" the circuit breakers, unplug the unit or remove the fuses to the oven before any electrical work is performed.

Connect the oven wires to the elec-

trical supply.

Place the oven into the cabinet as far

as the oven trim and align.

The appliance must only be operated when it has been completely installed.

Restore the power.

Alteration rights reserved / 22 / 005 USA / CDN – 1401

M.-Nr. 05 121 710 (H 373 B)

This paper consists of cellulose which has been bleached without the use of chlorine.

Miele H 373 B Operating instructions

Specifications and Main Features

Frequently Asked Questions

User Manual