User instructions
Baking, Roasting, Grilling
Defrosting, Cooking
Automatic Programmes
To avoid the risk of accidents or damage to the appliance it is
essential to read these operating instructions before it is installed or used for the
first time.
G
M.-Nr. 06 235 020
Contents
Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5
Baking chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Roasting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Using the roast probe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Grilling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Grill chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Defrosting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Cooking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23 Gentle bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Automatic programmes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Automatic programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Notes on using these programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28
Baked goods / Cakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Apple tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Apple hazelnut streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Sponge gateau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Butter cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Plaited loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Marble cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Fresh fruit cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Apricot streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Madiera cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Raisin loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
Baked goods / Cakes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Chocolate cherry muffins. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Walnut muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43 Drop cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Vanilla biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Choux buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Baked goods / Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Bacon or herb baguettes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Flat bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
Baked goods / Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
2
Contents
Meat / Veal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Pot roast veal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Roast knuckle of veal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51
Meat / Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Leg of lamb . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Rack of lamb baked in a mustard and herb crust . . . . . . . . . . . . . . . . . . . . . . . . . 53
Meat / Beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Roast beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Braised beef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55
Meat / Pork . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Roast ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Sausages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Game . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Haunch of hare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Saddle of hare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Saddle of venison / roebuck . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
Poultry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Roast goose. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Roast chicken . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Stuffed roast turkey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Hungarian carp . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Salmon trout . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65
Bakes/Gratin. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Potato cheese bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Swiss style potato gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Salmon lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Porcini lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Vegetable lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Asparagus lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 Mushroom lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73
Frozen food. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Baguettes, topped . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Croquettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Fish with topping . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74
3
Contents
National dishes / French . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Open apple tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75 Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76
National dishes / Greek . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Aubergine moussaka. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77 Spinach in filo pastry (SPANAKOPITA) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78 Olive bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79
National dishes / Austrian . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 Guglhupf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80 Chocolate sponge puddings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 81
National dishes / Swiss . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Fillet of pork en croûte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Swiss apple cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83
National dishes / Spanish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 Seabream baked in salt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 Rabbit in a mustard sauce. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 85
4
Baking
We recommend the following settings for baking:
–Fan plus
–Intensive bake
–Conventional
Some models also have Automatic Programmes. See relevant section.
Bakeware
For the best baking results make sure that you chose bakeware in a material suitable for the oven function you choose.
Fan plus, Intensive bake
Most types of heat-resistant tins or dishes are suitable.
Conventional
For best results, dark metal, aluminium or enamel tins with a matt finish are preferable. Heat resistant glass dishes can also be used.
Avoid bright, shiny metal tins. These reflect heat, which means that the heat does not penetrate to the food effectively, resulting in uneven or poor browning.
In some cases the cakes might not cook properly.
Fan plus
Several shelf levels can be used at the same time for baking. The recommended positions are:
1 tray = 1st shelf level from the bottom
2 trays = 1st and 3rd shelf levels from the bottom
3 trays = 1st, 2nd and 4th shelf levels from the bottom
When baking moist biscuits, cakes or bread, do not bake on more than two levels.
Remember to remove the roasting filter from the back wall. Otherwise baking times would be longer and results uneven.
With Fan plus, the baking temperature required is lower than with Conventional. Refer to the baking chart and cookery book supplied with your oven.
Intensive bake
Remember to remove the roasting filter from the back wall. Otherwise baking times would be longer and results uneven.
Intensive bake is particularly useful for:
–dishes that require a moist topping and crisp base like pizza and quiche lorraine, or
–where the base has not been pre-baked.
Place the tin or dish on the baking tray on the 1st shelf level from the bottom only. If the base is over cooked use a higher shelf level next time.
5
Baking
Conventional |
Tips on baking |
Only use dark baking tins with a matt finish.
Bright, shiny tins will give an uneven or pale result, and in some cases the cakes might not cook properly.
Place tins centrally on the rack on shelf level 1 or 2.
Older recipes and cookery books
New guidelines (German standard DIN 44547 has been replaced by
European standard EN 60350) have led to slight adjustments in oven temperature settings.
The recipes in this booklet and in the cookery book supplied with your oven, include these new adjusted temperatures for cooking with Conventional heat.
However, if using an older recipe or cookbook, set the oven temperature for Conventional 10°C lower than that recommended.
The cooking duration does not need to be changed.
Refer to the baking chart and the cookery book supplied with this oven for suggestions of temperatures, shelf levels and times.
With their anti-stick surface, PerfectClean baking trays and grill pans do not need to be greased or lined with baking parchment for baking. Baked goods are easily removed when done.
Baking parchment is only necessary when baking:
–Anything with a high salt content (e.g. pretzels, bread sticks), as the PerfectClean surface can be damaged by the sodium used in the dough;
–Meringues or biscuits with a high egg-white content, which are more likely to stick.
When baking cakes with fresh fruit toppings and tall sponge cakes place the tin in the grill pan to catch any spillages and keep the oven cleaner.
Place cakes in rectangular tins with the longer side across the width of the oven as shown, for optimum heat distribution and even results.
6
Baking
Frozen food
When baking frozen products such as cakes, pizza and baguettes, use the lowest temperature quoted on the manufacturer’s packaging. Place such items on baking paper directly on the rack or in the pizza pan (extra accessory). Placing them on the baking tray or in the grill pan can cause the metal to distort. This distortion would increase with subsequent use.
Frozen food such as oven chips or potato croquettes can be cooked on a baking tray or in the grill pan. Place these types of frozen foods on baking parchment and select the lowest temperature quoted on the manufacturer’s packaging.
Eating food which has been cooked correctly is important for good health.
Only bake cakes, pizza, chips etc. until they are golden brown. Do not overcook them.
To achieve even results without over-browning cakes and biscuits
–always select the lowest temperature given in the recipe. Do not set a temperature higher than that recommended. Increasing the temperature may reduce the cooking time, but will lead to uneven browning, and unsatisfactory cooking results.
–Check if the food is cooked at the end of the shortest time quoted. To check if a cake is ready, insert a wooden skewer into the centre.
It is ready if the skewer comes out clean, without dough or crumbs sticking to it.
7
Baking chart
|
|
|
|
|
|
|
|
Fan plus |
|
|
Temp. |
Recommended |
Time |
|
|
in °C |
shelf level 5) |
in mins. |
|
|
|
|
|
|
Creamed mixture |
|
|
|
|
Sponge cake |
150 |
- 170 |
1 |
50 - 70 |
Ring cake |
150 |
- 170 |
1 |
65 - 80 |
Foam cake (tray) 1) |
150 |
- 170 |
1 |
25 - 30 |
Marble, nut cake (tin) |
150 |
- 170 |
1 |
70 - 80 |
Fresh fruit cake, with filling (tray) |
150 |
- 170 |
1 |
45 - 50 |
Fresh fruit cake (tray) |
150 |
- 170 |
1 |
35 - 45 |
Fresh fruit cake (tin) |
150 |
- 170 |
1 |
55 - 65 |
Flan base 1) 3) |
150 |
- 170 |
1 |
25 - 30 |
Small cakes 1) 3) (tray) |
150 |
- 170 |
1, 2, 4 4) |
20 - 25 |
Sponge mix 1) 3) |
|
|
|
|
Sponge cake (3 to 6 eggs) 1) 3) |
160 |
- 180 |
1 |
25 - 35 |
Sponge cake (2 eggs) 1) 3) |
160 |
- 180 |
1 |
20 - 25 |
Swiss roll 1) 3) |
160 |
- 180 |
1 |
20 - 25 |
Rubbed in mixture |
|
|
|
|
Tart / flan base |
150 |
- 170 |
1 |
20 - 25 |
Streusel cake |
150 |
- 170 |
1 |
45 - 55 |
Small cakes1) 3) (tray) |
150 |
- 170 |
1, 2, 4 4) |
15 - 25 |
Cheesecake |
150 |
- 170 |
1 |
70 - 90 |
Apple pie 1) |
150 |
- 170 |
1 |
50 - 70 |
Apricot tart, with filling1) |
150 |
- 170 |
1 |
55 - 75 |
Swiss apple pie 2) |
190 |
- 210 |
1 |
25 - 35 |
Yeast mixtures and quark dough |
|
|
|
|
To prove dough |
30 |
- 50 |
Oven floor 6) |
15 - 30 |
Guglhupf |
150 |
- 170 |
1 |
50 - 60 |
Streusel cake |
150 |
- 170 |
1 |
35 - 45 |
Fresh fruit cake (tray) |
160 |
- 180 |
1 |
40 - 50 |
White bread |
160 |
- 180 |
1 |
40 - 50 |
Wholegrain bread 2) |
170 |
- 190 |
1 |
50 - 60 |
Pizza (tray) 1) 3) |
170 |
- 190 |
1 |
40 - 50 |
Onion tart 1) |
170 |
- 190 |
1 |
25 - 35 |
Apple turnovers |
150 |
- 170 |
1, 3 4) |
25 - 30 |
Choux pastry 1) 3), Eclairs |
160 |
- 180 |
1, 3 4) |
30 - 40 |
Puff pastry 1) |
170 |
- 190 |
1, 3 4) |
20 - 25 |
Meringues 1), Macaroons |
120 |
- 140 |
1, 2, 4 4) |
25 - 50 |
|
|
|
|
|
Unless otherwise stated, the times given are for an oven which has not been pre-heated. With a pre-heated oven, shorten times by up to 10 minutes.
1)Pre-heat the oven when using Conventional.
2)Pre-heat the oven when using Fan plus and Conventional.
3)Do not use Rapid heat-up during the heating up phase.
4)Take baking trays out of the oven at different times if the food is sufficiently browned before the specified time has elapsed.
5)The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)
6)Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
8
Baking chart
|
|
|
|
|
|
|
|
|
|
|
Conventional |
|
|
|
Intensive bake |
|
|
Temp. |
Recommended |
Time |
Temp. |
Recommended |
Time |
|||
in °C |
shelf level 5) |
in mins. |
in °C |
shelf level 6) |
in mins. |
|||
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
150 |
- 170 |
1 |
50 - 60 |
|
- |
- |
|
- |
170 |
- 190 |
1 |
65 - 80 |
|
- |
- |
|
- |
170 |
- 190 |
2 |
20 - 25 |
|
- |
- |
|
- |
150 |
- 170 |
1 |
70 - 80 |
|
- |
- |
|
- |
170 |
- 190 |
2 |
45 - 50 |
150 |
- 170 |
1 |
30 |
- 35 |
170 |
- 190 |
2 |
35 - 45 |
|
- |
- |
|
- |
160 |
- 180 |
1 |
55 - 65 |
|
- |
- |
|
- |
170 |
- 190 |
1 |
20 - 25 |
|
- |
- |
|
- |
170 |
- 190 |
2 |
12 - 20 |
|
- |
- |
|
- |
|
|
|
|
|
|
|
|
|
170 |
- 190 |
1 |
20 - 30 |
|
- |
- |
|
- |
170 |
- 190 |
1 |
15 - 20 |
|
- |
- |
|
- |
180 |
- 200 |
2 |
13 - 18 |
|
- |
- |
|
- |
|
|
|
|
|
|
|
|
|
170 |
- 190 |
2 |
15 - 20 |
|
- |
- |
|
- |
170 |
- 190 |
2 |
45 - 55 |
|
- |
- |
|
- |
170 |
- 190 |
2 |
10 - 20 |
|
- |
- |
|
- |
170 |
- 190 |
1 |
70 - 90 |
150 |
- 170 |
1 |
65 |
- 75 |
170 |
- 190 |
1 |
45 - 65 |
150 |
- 170 |
1 |
50 |
- 60 |
170 |
- 190 |
1 |
55 - 75 |
150 |
- 170 |
1 |
50 |
- 60 |
220 |
- 240 |
1 |
25 - 35 |
190 |
- 210 |
1 |
25 |
- 30 |
|
|
|
|
|
|
|
|
|
30 |
- 50 |
Oven floor 6) |
15 - 30 |
|
- |
- |
|
- |
160 |
- 180 |
1 |
50 - 60 |
|
- |
- |
|
- |
170 |
- 190 |
2 |
35 - 45 |
|
- |
- |
|
- |
180 |
- 200 |
2 |
40 - 50 |
|
- |
- |
|
- |
180 |
- 200 |
1 |
40 - 50 |
|
- |
- |
|
- |
190 |
- 210 |
2 |
50 - 60 |
|
- |
- |
|
- |
190 |
- 210 |
1 |
30 - 40 |
170 |
- 190 |
1 |
40 |
- 50 |
180 |
- 200 |
1 |
25 - 35 |
170 |
- 190 |
1 |
25 |
- 35 |
160 |
- 180 |
2 |
25 - 30 |
|
- |
- |
|
- |
180 |
- 200 |
2 |
25 - 35 |
|
- |
- |
|
- |
190 |
- 210 |
2 |
15 - 25 |
|
- |
- |
|
- |
120 |
- 140 |
2 |
25 - 50 |
|
- |
- |
|
- |
|
|
|
|
|
|
|
|
|
The information given in this chart is intended only as a guide.
9
Roasting
We recommend the following settings for roasting in the oven:
–Auto roast
–Conventional
Some models also have Automatic Programmes. See relevant section.
Auto Roast:
When roasting on the rack or in an open tin make sure the roasting filter is fitted in front of the fan in the back of the oven before starting.
Roasting containers
Any heat-proof containers can be used: roasting pans with a lid, made from earthenware, cast iron, ovenproof china or glass, and roasting foil are all suitable.
Miele also offer Gourmet oven dishes with lids which are ideal for roasting and cooking larger quantities of food.
Place the roasting pan on the rack into a cold oven.
Exception:
Pre-heat at the temperature suggested when roasting beef.
Shelf levels
Use shelf level 1 for roasting.
Exception:
Use shelf level 2 when using
Conventional to roast
– poultry up to 1 kg,
– roast beef,
– fish.
We recommend roasting in a covered pot
–this ensures that sufficient stock remains for making gravy.
–and the oven stays cleaner, too.
10
Roasting
Temperature
Please refer to the Roasting chart for suggested temperatures.
Do not select a higher temperature than that advised. The meat will become brown, but will not be cooked properly.
With Auto roast a temperature setting of 40°C less than that for Conventional is sufficient.
For cuts which weigh 3 kg or more, select a temperature approx. 10°C lower than that given in the roasting chart.
Roasting will take longer at the lower temperature, but will be more even.
For roasting directly on the rack, select a temperature that is about 20°C lower than for roasting in a covered pot.
When roasting on the rack, place the rack and anti-splash tray over the grill pan.
Older recipes and cookery books
New guidelines (German standard DIN 44547 has been replaced by
European standard EN 60350) have led to slight adjustments in oven temperature settings.
The recipes in this booklet and in the cookery book supplied with your oven, include these new adjusted temperatures for cooking with Conventional.
However, if using an older recipe or cookbook, set the oven temperature for Conventional 10°C lower than that recommended.
The cooking duration does not need to be changed.
11
Roasting
Calculating the roasting time
The roasting time will depend on the type of meat, the size and thickness of the cut, and can be calculated as follows:
The traditional British method is to allow 15 to 20 minutes per lb/454 grammes, according to type of meat, plus approx. 20 minutes, adjusting the length of time as roasting proceeds to obtain the required result. Alternatively, multiply the height of the joint by the time per cm for the type of meat:
Beef/Venison . . . . . . . . . 15-18 mins/cm
Pork/Veal/Lamb . . . . . . . 12-15 mins/cm
Sirloin . . . . . . . . . . . . . . . . 8-10 mins/cm
Example:
Beef, 8 cm thick
8 x 15 minutes per cm = 120 mins. roasting time
Tips on roasting
Browning only occurs towards the end of roasting time. Remove the lid about halfway through the roasting time if a more intensive browning result is desired.
After the roasting process is finished take the roast out of the oven, wrap in aluminium foil and leave to stand for about 10 minutes.
This helps retain juices when the meat is carved.
Pot roasting
Season the meat and place in the pot. Add some knobs of butter or margarine or a little oil or cooking fat. Add about 1/8 litre of water when roasting a large, lean joint of meat (2 – 3 kg) or roasting poultry with a high fat content.
Roasting on the rack
Place the anti-splash tray in the grill pan and then place the rack on top. Season the meat and place on the rack.
Roasting poultry
For a crisp finish, baste the poultry ten minutes before the end of cooking time with slightly salted water.
Frozen meat
Deep frozen meat should be thoroughly defrosted before roasting.
12
Using the roast probe
Depending on model, your oven may be fitted with a roast probe which enables the roasting process to be monitored simply and reliably.
The tip of the probe is pushed into the centre of the meat where it measures the core temperature continuously.
When the pre-selected core temperature is reached, the oven heating is switched off automatically.
The roast probe can be used with the following functions:
–AUTO ROAST
–CONVENTIONAL
–FAN PLUS
–FAN GRILL
Using the roast probe
^ Prepare the meat in the usual way. |
^Insert the probe into the meat until the tip of the probe reaches the centre of the meat.
Please note:
You can place the meat in a pot or on the rack in the grill pan with the anti-splash tray. Roasting bags or foil may also be used. Insert the probe through the foil or bag into the centre of the meat.
If fat or bone come into contact with the probe, this can lead to the oven being switched off too early. Therefore:
–do not let the probe touch any bones.
–do not insert it into a particularly fatty area of the meat.
If the meat is very heavily marbled with fat, select the highest core temperature given in the roasting chart.
Because of the amount of bone and cavity space in poultry and fish, it may be difficult to find a suitable place to insert the probe. For this reason, we do not advise using the roast probe for fish and poultry.
13
Using the roast probe
^ Place the food in the oven. |
^Insert the plug of the roast probe into the socket until you feel it engage.
^Close the door.
^Select the required function.
At first the recommended oven temperature (e.g. 160°C) will appear in the display.
^Alter the recommended temperature if necessary
^Call up and change the "Core temp".
The recommended core temperature of 60°C will appear in the display. This can be altered within a range of 30°C to 99°C .
The core temperature required will depend on what is being roasted. See the Roasting chart for suggested temperatures.
Once the entry has been accepted
–the oven will start heating up.
–the core temperature rise can be followed in the display,
Time remaining display, Energy-save function
After a certain time the estimated time remaining appears in the oven display. The actual core temperature is no longer displayed and cannot be called up.
The time remaining is calculated from the oven temperature selected, the required core temperature and the pattern of the increasing core temperature.
The time remaining first shown is an estimate. As the cooking process continues the time remaining is revised continuously, and a more accurate revised figure shown.
If, while the time remaining is showing in the display:
–the oven or core temperature is altered,
–or a different oven function is chosen,
all the time remaining information will be cancelled and the actual core temperature will re-appear in the display.
If the oven door is held open for some time, the time remaining will be recalculated.
14
Using the roast probe
Shortly before the end of cooking duration, the oven heating switches off.
The Energy-save function then comes into action.
If the oven temperature is altered or the core temperature increased, the oven heating will switch on again.
As soon as the core temperature selected has been reached
–the oven will switch itself off automatically.
–the cooling fan will continue to run for a while.
Note
The timer can also be used to delay the start of the programme.
When finished, cover the meat with aluminium foil and allow to stand for approx. 10 minutes. During this time the core temperature rises another 5 – 10°C.
If the roast probe is left in the food at the end of cooking, the oven display will show the core temperature first rising and then sinking.
You may need to insert the probe in a different place and start again, if:
–the cut of meat was too large (3 kg or more) for the probe to be inserted right to the centre.
–the meat is not sufficiently roasted to your taste.
The duration for roasting meat by temperature using the probe is similar to that when cooking by time.
15
Roasting chart
|
|
|
|
|
|
|
|
|
|
|
|
Food |
Recom- |
Auto Roast1) |
Conventional top and |
|
|||||||
|
mended |
|
|
|
|
bottom heat 1) |
|
Core |
|||
|
shelf |
Temp. |
Time |
Temp. |
Time |
temp. |
|||||
|
level 8) |
in °C 3) |
|||||||||
|
in °C |
2) |
in mins. |
in °C |
2) |
in mins. |
|||||
|
|
|
|
|
|||||||
|
|
|
|
|
|
|
|
|
|
|
|
Roast beef (approx. 1 kg) |
1 |
190 – 210 |
100 |
– 120 |
190 - 210 |
100 – 120 |
70 - 75 6) |
||||
Beef fillet, approx. 1 kg 4) |
1 5) |
190 – 210 |
45 |
– 55 |
200 - 220 |
45 – 55 |
45 - 70 7) |
||||
Venison (approx. 1 kg) |
1 5) |
180 – 200 |
90 – 120 |
190 - 210 |
90 – 120 |
65 - 75 |
|||||
Pork joint (approx. 1 kg) |
1 |
170 – 190 |
100 |
– 120 |
200 - 220 |
100 – 120 |
80 - 85 |
||||
Pork, joint (approx. 2 kg) |
1 |
170 – 190 |
120 - 150 |
180 - 200 |
120 |
- |
150 |
80 - 85 |
|||
Ham joint (approx. 1 kg) |
1 |
170 – 190 |
70 |
– 80 |
200 - 220 |
60 |
- |
70 |
75 - 80 |
||
Meat loaf (approx. 1 kg) |
1 |
170 – 190 |
50 |
– 60 |
190 - 210 |
70 |
- |
80 |
75 – 80 |
||
Veal (approx. 1.5 kg) |
1 5) |
180 – 200 |
90 – 110 |
190 - 210 |
100 - 120 |
75 – 80 |
|||||
Leg of lamb |
1 |
170 – 190 |
120 |
– 140 |
200 - 220 |
90 - 120 |
70 - 90 |
||||
(approx. 2.5 kg) |
|
|
|
|
|
|
|
|
|
|
|
Rack of lamb |
1 |
170 - 190 |
50 - 60 |
190 - 210 |
50 |
- |
60 |
- |
|||
(approx. 1.5 kg) 3) |
|
|
|
|
|
|
|
|
|
|
|
Poultry (0.8 – 1 kg) |
1 5) |
170 – 190 |
50 |
– 60 |
190 - 210 |
60 |
- |
70 |
- |
||
Poultry (approx. 2 kg) |
1 |
170 – 190 |
90 – 110 |
190 - 210 |
90 – 110 |
- |
|||||
|
|
|
|
|
|
|
|
|
|
||
Poultry, stuffed |
1 |
170 – 190 |
120 |
– 150 |
190 - 210 |
110 |
- |
130 |
- |
||
(approx. 2 kg) |
|
|
|
|
|
|
|
|
|
|
|
Poultry (approx. 4 kg) |
1 |
180 – 200 |
150 |
– 180 |
180 – 200 |
150 – 180 |
- |
||||
Fish, whole |
1 5) |
160 – 180 |
35 |
– 55 |
190 - 210 |
35 – 55 |
- |
||||
(approx. 1.5 kg) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1)Use the roasting filter.
2)Temperature in a covered pot.
If open roasting on the rack, set the temperature 20 °C lower.
3)Roasting with the roast probe e (depending on model)
4)Pre-heat the oven.
5)Use the 2nd shelf level from the bottom for Conventional.
6)Rare: 60 – 65 °C, medium: 70 – 75 °C, well done: 80 – 85 °C
7)Rare: 45 °C, medium: 50 – 60 °C, well done: 60-70 °C
8)The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)
The information given in this chart is intended only as a guide.
16
Grilling
Grill with the oven door closed.
If you grill with the door open the hot air will escape from the oven and not get cooled by the cooling fan.
Control elements on the oven could get hot. Danger of burning!
Grill settings
Some models also have Automatic Programmes. See relevant section.
Put the roasting filter in front of the fan in the back of the oven when grilling.
GRILL - half
For grilling thin cuts and for browning food. The inner part of the upper heating element gets hot.
GRILL - full
For grilling large quantities of thin cuts and for browning food in large dishes. The whole of the grill element gets hot.
FAN GRILL
For grilling larger items, e.g. rolled meat, poultry.
With Fan grill you can use the roast probe to monitor grilling.
Please refer to the Roasting chart for core temperature settings.
Do not use the roast probe when grilling with the rotisserie.
The cable will tangle up around the rotisserie and get damaged!
17
Grilling
Preparing food for grilling |
Grilling on the rack |
Clean, wipe dry and season with pepper and herbs. Do not season meat with salt before grilling as this draws the juices out.
Add a little oil if necessary. Do not use other types of fat as they can get too dark, burn and cause smoke.
Clean fish in the normal way. To enhance the taste, add a little salt or squeeze a little lemon juice over the fish.
^Assemble the rack on the grill pan and use the anti-splash tray as illustrated.
^Place the food on the rack.
^Select the oven function required.
^Set the temperature.
^Pre-heat the grill for at least 5 minutes with the door shut before grilling.
^Place the grill pan under the grill and shut the door.
For thin cuts use shelf level 3 or 4 For thicker cuts use shelf level 1 or 2
^Most items should be turned half way through cooking.
18
Grilling
Grilling with the rotisserie
Depending on model, your appliance may be fitted with a rotisserie.
The rotisserie is ideal for grilling thicker items such as stuffed meat, poultry and kebabs.
^Fit the rotisserie supports into the grill pan as illustrated.
^Secure the meat to the rotisserie spit using clamps as illustrated making sure it is held centrally. Meat should be balanced in the middle to give even rotation.
^Insert the pointed end of the rotisserie (1.) into the motor slot at the back of the rotisserie set up and lay the other end onto the holder (2.) as illustrated.
^Select the oven function you want and set a temperature.
^Place the grill pan holding the assembled rotisserie in the oven on the shelf level 1.
The rotisserie will fit into the motor slot on the back wall of the oven.
Special clamps for grilling poultry and kebabs on the rotisserie are available from your dealer or the Miele Spare Parts Dept.
19
Grilling
Temperature
For thin cuts of meat
(e. g. chops or steak) . . . . . . . . . 275°C
For grilling larger items,
(e. g. rolled meat, poultry) . . . . . . 240°C
See the grill chart for more information.
To grill thicker pieces of food more gradually after an initial high temperature, continue grilling at a lower temperature setting to allow the food to cook through to the centre.
Grilling times
–Flat pieces of fish and meat usually need 6 – 8 minutes per side depending on their texture.
–Thicker pieces will need longer.
–With rolled meats allow approx. 10 minutes per cm diameter.
Tips on grilling
It is best to grill food of a similar thickness at the same time so that the grilling time for each item does not vary too greatly.
One way of finding out how far through a piece of meat has been cooked is to press down on it with a spoon:
–If there is very little resistance to the pressure of the spoon, it is still red on the inside ("rare").
–If there is some resistance the inside will be pink ("medium").
–If there is great resistance, it is throughly cooked through ("well done").
20
Grill chart
Pre-heat the grill for at least 5 minutes with the door shut before grilling.
|
|
|
|
|
|
|
|
|
Food to be grilled |
Recom- |
|
Grill / Grill - full 1) |
Fan grill 1) |
|
|||
|
mended |
4) |
Temp. |
Total |
Temp. |
Total |
||
|
shelf level |
|||||||
|
in °C |
grilling time |
in °C |
grilling time |
||||
|
|
|
||||||
|
|
|
|
in mins. 2) |
|
in mins. 2) |
||
|
|
|
|
|
|
|
|
|
Thin cuts |
|
|
|
|
|
|
|
|
Steaks |
3 or 43) |
|
275 |
10 |
– 16 |
220 |
10 |
– 16 |
Kebabs |
3 |
|
240 |
25 |
– 30 |
220 |
25 |
– 30 |
Chicken kebabs |
3 |
|
240 |
20 |
– 25 |
200 – 220 |
20 |
– 25 |
Cutlets/schnitzel |
3 or 43) |
|
275 |
12 |
– 18 |
220 |
18 |
– 20 |
Liver |
3 or 43) |
|
275 |
8 – 12 |
220 |
10 |
– 14 |
|
Burgers |
3 or 43) |
|
275 |
14 |
– 20 |
220 |
16 |
– 20 |
Sausages |
3 or 43) |
|
275 |
10 |
– 15 |
220 |
8 – 12 |
|
Fish fillet |
3 or 43) |
|
275 |
12 |
– 16 |
220 |
12 |
– 16 |
Trout |
3 or 43) |
|
275 |
16 |
– 20 |
220 |
20 |
– 25 |
Toast |
3 or 43) |
|
275 |
2 |
– 4 |
220 |
3 |
– 5 |
Cheese toast |
3 or 43) |
|
275 |
7 |
– 9 |
220 |
4 |
– 6 |
Tomatoes |
3 or 43) |
|
275 |
6 |
– 8 |
220 |
6 |
– 8 |
Peaches |
3 |
|
275 |
6 |
– 8 |
220 |
7 – 10 |
|
Thicker cuts |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Chicken (approx. 1 kg) |
2 |
|
- |
|
- |
200 – 220 |
50 |
– 60 |
Rolled meat, |
1 |
|
- |
|
- |
200 |
75 |
– 85 |
C 7 cm, (approx. 1 kg) |
|
|
|
|
|
|
|
|
Piece of pork (approx. 1 kg) |
1 |
|
- |
|
- |
200 |
100 |
– 120 |
Sirloin, (approx. 1 kg) |
1 3) |
|
- |
|
- |
250 |
25 |
– 35 |
|
|
|
|
|
|
|
|
|
1)Use the roasting filter when grilling.
2)Turn half way through the grilling time.
3)Select the appropriate shelf level for the thickness of the food.
4)The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest)
The information given in this chart is intended only as a guide.
21
Defrosting
You can also use the oven for defrosting.
To defrost select FAN PLUS with a maximum temperature of 50 °C.
For defrosting meat and delicate foods, use the lowest possible temperature (25 °C).
Please note:
–Where possible remove the packaging and put the food to be defrosted on a baking tray or into a dish.
–When defrosting poultry, put it on the rack over the grill pan to catch the defrosted liquid so that the meat is not lying in this liquid.
It is particularly important to observe food hygiene rules when defrosting poultry. Do not use the liquid from the defrosted poultry. Pour it away, and wash the tray, the sink and your hands. Danger of salmonella poisoning!
–Fish does not need to be fully defrosted before cooking. Defrost so that the surface is sufficiently soft to take herbs and seasoning.
22
Cooking
We recommend using the following oven settings:
–Fan plus
–Conventional
Cooking containers made of ovenproof glass, porcelain, china, and earthenware are all suitable. They should have heat-resistant handles and knobs.
^Put the rack in on shelf level 1 and place the dish on the rack.
^Select the cooking function you want and set a temperature.
Fan plus . . . . . . . . . . . . . . 170 – 190 °C Conventional . . . . . . . . . . . 180 – 200 °C
Cooking durations
Casseroles . . . . . . . . . . . . 70 – 90 mins. Gratins/bakes . . . . . . . . . . 40 – 60 mins.
Tips
Cover dishes which are to be cooked in their own juice and/or steam, e.g. potatoes or vegetables, so that they do not dry out. If you do not have a lid, use aluminium foil or damp cooking parchment.
Cook without a lid when a crusty finish or topping is required, e.g. for meat or au gratin dishes.
You can also stack one dish on top of another. Invert the lid of the bottom pot and place the top pot on it. Put food which needs to be browned in the top dish.
Gentle bake
The Gentle bake function is ideal for gratins and bakes which require a crispy finish.
Use the first shelf level from the bottom.
|
|
|
Food |
Temp. |
Time |
|
in °C |
in mins. |
|
|
|
Lasagne |
200 |
45 – 60 |
Potato gratin |
190 |
55 – 65 |
|
|
|
Vegetable bake |
190 |
55 – 65 |
Pasta bake |
190 |
40 – 50 |
|
|
|
|
|
|
The table contains just a few examples. For other recipes, use the temperature and time settings given for Conventional as a guide.
23
Automatic programmes
The H 4540 and H 4640 offer a wide range of automatic programmes which are simple to use and designed to help you achieve excellent results every time. Each programme contains information such as cooking function, temperature and duration.
All you have to do is select the automatic programme and select the degree of doneness required. For instance under Beef you can select "Roast" and then input whether you want it "well-done", "medium" or "rare" and under Baked Goods you can select whether you want your cake to be cooked to a "normal" or "well browned" level.
With "Cakes" the cooking process is additionally controlled by a sensor which dictates when cooking is complete.
The programmes are all listed in the chart over the page.
Using automatic programmes
Automatic programmes can be used for a variety of different dishes.
FAN PLUS |
. . .ALL FUNCTIONS |
|
CONVENTIONAL |
AUTOMATIC . . . |
|
GRILL full |
USER PROGS . . . |
|
PYROLYTIC . |
SETTINGS F. . . |
|
|
|
|
^Call up the AUTOMATIC menu.
^Select the relevant sub-menu for the dish you want to cook (e.g. BAKED GOODS).
Further sub-menus containing a list of food you can bake will appear.
24
Automatic programmes
^Select the relevant sub-menu for the dish you want to cook (e.g. COOKIES/MUFFINS).
^Then select what you want to bake (e.g. DROP COOKIES).
^In the next step you will need to enter cooking information (e.g. with drop cookies you will need to state how many baking trays of cookies you are baking).
^You will then be prompted to select the degree of doneness.
^After double-checking your settings you can start the programme.
If you wish to delay the start time this is also possible (see "Entering a cooking duration").
Entries made are shown in the display:
|
DROP COOKIES |
12:05 |
|
Programme in progress |
|
Duration |
0:30 h |
LEVEL 1+2+4 |
|
|
|
|
|
|
Min minder |
Start time |
Save |
|
|
|
To finish an automatic programme early you have to switch the oven off.
If at the end of an automatic programme food is not sufficiently cooked, continue to cook or brown it using Fan plus at a temperature of 160 °C.
25
Automatic programmes
Automatic programmes
|
|
|
Baked |
Cakes |
– Apple (pie, tart, streusel) |
goods |
|
– Gateau |
|
|
– Butter cake |
|
|
– Plaited loaf |
|
|
– Marble cake |
|
|
– Fruit streusel |
|
|
– Sponge cake |
|
|
– Streusel cake |
|
|
– Raisin loaf |
|
Cookies/muffins |
– Muffins |
|
|
– Drop cookies |
|
|
– Vanilla biscuits |
|
|
– Choux buns |
|
Bread |
– Baguettes |
|
|
– Flat bread |
|
Pizza |
– Deep pan (yeast dough, |
|
|
quark dough) |
|
|
– Normal (yeast dough, |
|
|
quark dough) |
|
|
|
Meat |
Veal |
– Veal roast |
|
|
– Veal shank |
|
Lamb |
– Leg of lamb |
|
|
– Rack of lamb |
|
Beef |
– Roast |
|
|
– Braised |
|
Pork |
– Sausages |
|
|
– Joint |
|
|
– Roast ham |
|
|
|
Game |
Saddle of Hare |
|
|
Haunch of hare |
|
|
Venison saddle |
|
|
Roebuck saddle |
|
|
|
|
26
Automatic programmes
|
|
|
Poultry |
Goose |
|
|
Chicken |
|
|
Turkey |
|
|
|
|
Fish |
Trout |
|
|
Carp |
|
|
Salmon trout |
|
Bakes/Gratin |
Potato gratin |
– raw |
|
|
– boiled |
|
Lasagne |
|
|
|
|
Frozen food |
Baguettes - topped |
|
|
Pizza |
– not pre-baked |
|
|
– pre-baked |
|
Croquettes |
|
|
Fish pie 400 g |
– Crisp topping |
|
|
– Creamy topping |
|
|
|
National |
French |
|
dishes |
|
|
Greek |
|
|
|
|
|
|
|
|
|
Austrian |
|
|
|
|
|
Swiss |
|
|
|
|
|
Spanish |
|
|
|
|
|
|
|
The following examples show ways of using the automatic programmes.
27
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