Miele H 5041, H 5141, H 5241 User instructions
User instructions
Moisture plus
To avoid the risk of accidents or
damage to the appliance it is
essential to read these instructions
before it is installed and used for the
first time.
en-GB
M.-Nr. 07 795 090
Contents
Moisture plus .....................................................4
Moisture plus d function ............................................5
Number of bursts of steam and when they are injected...................5
Using Moisture plus d..............................................6
Automatic burst of steam ..........................................8
Injecting bursts of steam manually ...................................9
Evaporate residual moisture .........................................11
The residual moisture evaporation process ...........................11
To start the residual moisture evaporation process .....................12
To cancel the residual moisture evaporation process ...................12
Descaling F......................................................13
Recipes .........................................................14
Bake-off products .................................................14
Settings for all types of bake-off products:............................14
Frozen rolls ....................................................14
Unchilled pre-baked rolls .........................................14
Packet-mix rolls.................................................15
Ready-to-bake croissants.........................................15
White bread ......................................................16
Flat bread........................................................17
Herb bread ......................................................18
Olive bread ......................................................19
Sesame cheese rolls ...............................................20
Sourdough rye bread...............................................21
Rye bread .......................................................22
Yeast rolls .......................................................23
Multi-grain rolls ...................................................24
Italian mozzarella bread ............................................25
Sunday rolls ......................................................26
Buttermilk bread ..................................................27
Chocolate breakfast rolls ............................................28
Onion flat bread ...................................................29
Quark rolls .......................................................30
Raisin loaf .......................................................31
Malted pumpkin seed rolls ..........................................32
Yeast bread men ..................................................33
Yeast pretzels ....................................................34
Bacon or herb baguettes............................................35
2
Contents
Ham and cheese rolls ..............................................36
Apricot loaf.......................................................37
Almond butter cake ................................................38
Pine nut and almond cake ...........................................39
Walnut plait ......................................................40
Cinnamon and macadamia ring ......................................41
Sea bream "verduras" ..............................................42
Cabbage and salmon gratin .........................................43
Stuffed salmon trout................................................44
Pollock, Viennese style .............................................45
Pasta, salmon and spinach bake .....................................46
Sea bream delicioso ...............................................47
Stuffed trout with mushrooms and parsley ..............................48
Pikeperch with herbs ...............................................49
Sweet and sour chicken ............................................50
Turkey roulade with a spinach ricotta filling .............................51
Braised beef roulades ..............................................52
Braised topside of beef .............................................53
Glazed gammon ..................................................54
Pork fillet with Parma ham and red pesto ...............................55
Roasted wild boar in a bread parcel ...................................56
Chinese steak ....................................................57
Spanish garlic rabbit ...............................................58
Lamb cutlets with a pistachio crust ....................................59
Potato dumplings..................................................60
Cheese soufflés ...................................................61
Meatloaf en croute .................................................62
Cheese pie.......................................................63
Ham and rocket tortellini ............................................64
Mushroom cannelloni...............................................65
Baked dumplings with plum compote ..................................66
Sweet cherry soufflés...............................................67
Descaling F .....................................................68
When to run the descaling programme .................................68
Descaling programme (overview) .....................................69
Preparation ......................................................69
Starting the descaling programme ....................................70
3
Moisture plus
The Moisture plus d function uses a
steam injection system.
Water is taken into the steam injection
system via the tube underneath the
control panel on the left. The water is
then injected as bursts of steam into the
oven compartment during the cooking
process.
The steam inlets are located at the rear
left corner of the roof of the oven.
Only use water with this function.
,
Other liquids will damage the
appliance.
Baking, roasting or cooking with
Moisture plus uses just the right amount
of steam and optimum air flow for very
even cooking and baking results:
delicious fresh crusty bread; rolls and
croissants as good as the baker makes;
tender, succulent meat with a well
browned finish; perfectly finished oven
bakes; delicious soufflés and much
more.
Please refer to the selection of
recipes further on in this booklet.
Moisture plus is not suitable for
mixtures which already contain a lot of
moisture, such as choux pastry and
meringues, as the addition of steam
does not allow them to dry out
sufficiently.
,
The steam injection system
should be rinsed through before you
use the Moisture plus function for
the first time. To do this, run the
oven using "Moisture plus d 160 °C - Automatic burst of steam"
for about 30 minutes.
4
Moisture plus
Moisture plus d function
When using the Moisture plus d
function you will need to enter the
temperature and the number of bursts
of steam.
You can also enter the cooking
duration.
Number of bursts of steam and when
they are injected
The number of bursts of steam and
when they are injected will depend on
the type of food being cooked:
– Dough mixtures will rise better if
steam is injected at the beginning of
the programme.
– Bread and rolls also rise better if
exposed to steam at the start.
Injecting a burst of steam at the end
of the programme will give the bread
and rolls a glistening crust.
– When roasting meat with a high fat
content injecting steam at the
beginning of roasting will draw out
the fat.
After selecting the Moisture plus d
function you need to set the number of
bursts of steam. The options are:
Automatic burst of steam (Aut§)
–
This requires enough water for one
burst of steam. The burst of steam
will be injected into the oven
automatically after the heating-up
phase.
Steam is injected for about
8 minutes.
1 burst of steam (i)
–
2 bursts of steam (2)
–
3 bursts of steam (3)
–
The quantity of water required will
depend on the number of bursts of
steam.
The earliest point at which steam can
be injected is after the heating-up
phase has been completed.
One burst of steam takes approx.
5–8 minutes. You will see the
duration counting down in the
display.
Set the minute minder to remind you
when to inject the bursts of steam.
Please refer to the sample recipes
further on in this booklet.
It is quite normal for condensation to
form on the inside of the door during
steam injection. This will dissipate
during the course of the cooking
programme.
5
Moisture plus
Using Moisture plus d
Place the food in the oven.
^
Fill a suitable container with the
^
quantity of water specified.
Automatic burst of steam/
1 burst fof steam: approx. 100 ml
2 bursts of steam:approx. 150 ml
3 bursts of steam:approx. 250 ml
Select the Moisture plus d function.
^
"Aut§" will appear in the display and
triangle V will flash underneath the *
symbol.
Aut§
*
V
You call up the other bursts of steam
options with the W sensor (i, 2, 3).
E0and F will appear after 3.
This setting is used to start the
descaling programme, see
"Descaling F".
^
Confirm "Aut§", "i", "2"or"3" with the
OK sensor.
The recommended temperature will
appear in the display and triangle V
will start flashing underneath the %
symbol:
i60
%
V
Use the temperature selector to alter
^
the temperature, if required.
Touch the OK sensor.
^
This confirms the temperature.
The prompt for the water intake process
will appear:
U
*
V
^
Open the door.
^
Pull the water intake tube forwards
(located below the control panel on
the left).
6
^ Hold the water container under the
tube, as shown.
^ Touch the OK sensor.
The water intake process will begin.
The amount of water required will be
drawn up into the oven. The quantity of
water specified is higher than actually
required, leaving a small amount in the
container.
Moisture plus
The appliance begins to heat up.
During the heating-up phase the
display will show the temperature
rising.
95
% * m
V
You can only inject the burst(s) of
steam after the set temperature has
been reached.
If you attempt to do this earlier a
buzzer will sound, if it is switched on
(see "Settings % – P2"inthe
Operating and installation
instructions).
You can interrupt and then continue the
water intake process at any time by
touching the OK sensor.
^
After the water intake process has
finished, remove the container and
close the door.
You will hear the pump briefly as the
remaining water in the water intake tube
is drawn into the oven.
7
Moisture plus
Automatic burst of steam
Do not open the door while the
steam is being injected. Escaping
steam could cause scalding.
Condensation on the sensors could
make them react more slowly.
The steam will be injected automatically
after the heating-up phase has been
completed.
The following will appear in the display:
h
0:08
% * m
V
The water will vaporise in the oven
compartment.
You can follow the duration of the
steam injection counting down in the
display.
After the steam has been injected "0"
will appear for a while:
0
% * m
V
The display will then change to show
the temperature:
i60
% * m
V
^ Continue cooking until the end of the
cooking duration.
The last two minutes will be shown
counting down in seconds.
8
Moisture plus
Injecting bursts of steam manually
Do not open the door while the
steam is being injected. Escaping
steam could cause scalding.
Condensation on the sensors could
make them react more slowly.
The options for the number of bursts of
steam will appear in the display after
the heating-up phase (e.g. 3).
3
% * m
V
You can now inject the bursts of steam.
Please refer to the sample recipes for
information on when to inject the bursts
of steam.
Set the minute minder N as a
reminder.
^
When it is time to inject the burst of
steam touch the * sensor.
The following will appear in the display:
h
0:05
% * m
V
You can follow the duration of the
steam injection counting down in the
display.
You can check the how many bursts
of steam are left at any time by
moving triangle V underneath the *
symbol with the V or W sensor.
After the first burst of steam has been
injected, the remaining bursts of steam
will appear in the display:
2
% * m
V
^
When it is time to inject the burst of
steam touch the * sensor.
9
Moisture plus
The following will appear in the display:
h
0:05
% * m
V
You can follow the duration of the
steam injection counting down in the
display.
After the second burst of steam has
been injected, the remaining burst of
steam will appear in the display:
i
% * m
V
^ When it is time to inject the burst of
steam touch the * sensor.
The following will appear in the display:
After the last burst of steam has been
injected "0" will appear for a while:
0
% * m
V
The display will then change to show
the temperature again:
i60
% * m
V
^ Continue cooking until the end of the
cooking duration.
h
0:08
% * m
V
You can follow the duration of the
steam injection counting down in the
display.
10
Evaporate residual moisture
When a Moisture plus d programme
is completed without interruption, there
will be no residual water left in the
system as the water will evaporate
when the bursts of steam are injected.
However, if a Moisture plus programme
is interrupted manually or due to a
power cut, water which has still to be
evaporated will remain in the system.
To alert you to this residual water, the *
symbol will appear in the display when
the function selector is at the "0"
position:
i5:23
* m
V
The next time the Moisture plus d
function is selected a time will appear
and triangle V will flash underneath
the * symbol:
h
Moisture plus
It is best to start the evaporation
process straight away so that only
fresh water can be used during the
next cooking programme.
The residual moisture evaporation
process
The oven will heat up and the residual
water in the oven cavity will evaporate.
How long this takes will depend on the
amount of water in the system.
Depending on the amount of water this
can take up to approximately 30
minutes.
Do not open the door during the
evaporation process. Escaping
steam can cause scalding.
Steam will condense on the door
and the oven cavity, and the
moisture will then need to be wiped
off after the oven has cooled down.
0:28
*
V
The time shown in the display will
depend on the amount of residual water
in the system.
11
Moisture plus
To start the residual moisture
evaporation process
Select the Moisture plus d function.
^
A time, depending on the amount of
water present, will appear and triangle
V will flash underneath the * symbol:
h
0:22
*
V
Touch the OK sensor.
^
The evaporation process will begin. The
duration will count down in the display.
During the evaporation process, the
duration may be adjusted by the
system according to how much water is
currently present.
The last two minutes will be shown
counting down in seconds.
At the end of the evaporation process
the following will appear in the display:
"Aut§" will appear in the display.
Aut§
*
V
You can now use the Moisture plus d
function.
To cancel the residual moisture
evaporation process
If possible do not not cancel the
,
prompt to evaporate residual
moisture, as this might cause the
steam injection system to overflow
when taking in more water.
^ Select the Moisture plus d function.
A time, depending on the amount of
water present, will appear and triangle
V will flash underneath the * symbol:
h
% * m
V
^
Touch the OK sensor.
12
0
0:22
*
V
^
Touch the V sensor.
Moisture plus
The time will be set to "0:00".
h
0:00
*
V
Touch the OK sensor.
^
"Aut§" will appear in the display.
Aut§
*
V
You can now use the Moisture plus d
function.
Descaling F
The steam injection system should be
descaled regularly. How often this
needs to be done will depend on the
water hardness level in your area.
After a certain number of Moisture plus
programmes have been run, the next
time the Moisture plus d function is
selected, a prompt to descale the oven
will appear in the display:
F
I0
You will now only be able to cook using
the Moisture plus d function a further
10 times. After that you will need to
carry out the descaling programme.
The prompt goes out after a few
seconds. You can also delete it by
touching the OK sensor.
You can continue to use all of the other
oven functions as normal.
See "Descaling F" for more information
about the descaling programme.
13
Recipes
Bake-off products
Settings for all types of bake-off
products:
Function: Moisture plus d
Temperature: See manufacturer's
recommendation for fan
ovens
Shelf level: 2
Baking
duration:
Bursts of
steam:
When to add
bursts of
steam:
Manufacturer's
recommendation plus
approx. 5 minutes
– Cold oven: Automatic
– Pre-heated oven:
1 burst of steam
– Cold oven: Automatic
– Pre-heated oven: After
the food is placed in
oven
Frozen rolls
Ingredients:
Frozen rolls
For the steam: Approx. 100 ml of water
Method:
Place the frozen rolls on a baking tray.
Unchilled pre-baked rolls
Ingredients:
Unchilled pre-baked rolls
For the steam: Approx. 100 ml of water
Method:
Place the rolls on a baking tray.
14
Packet-mix rolls
Recipes
Ingredients:
Packet-mix rolls
For the steam: Approx. 100 ml of water
Method:
1. Prepare and roll out the dough
according to the instructions on the
packet.
2. Place the rolls on a baking tray.
Ready-to-bake croissants
Ingredients:
Ready-to-bake croissants
For the steam: Approx. 100 ml water
Method:
1. Prepare and roll out the dough
according to the instructions on the
packet.
2. Arrange the croissants on a baking
tray.
Tips
There is generally no need to use
baking parchment or grease the tray if
you are using the baking or universal
tray with PerfectClean finish. However,
when cooking very salty items, e.g.
pretzels, or sponges, meringues and
macaroons you should use baking
parchment.
15
Recipes
White bread
Ingredients:
500 g strong white flour
20 g fresh yeast
1/2 tsp salt
1 tsp sugar
1 tbsp butter
300 ml lukewarm milk
To glaze:
Milk
For the steam: Approx. 100 ml of water
Method:
1. Put the flour in a bowl and crumble in
the yeast. Add the salt, sugar, butter
and milk. Knead for 3-4 minutes to a
soft dough, then cover and place in the
oven to prove for 20-30 minutes at
35 °C on Conventional heat.
2. Form the dough into a 20 cm long
loaf and place on a baking tray. Make
several 1 cm deep diagonal slashes in
the surface of the loaf with the tip of a
knife, then return to the oven to prove
for a further 15-20 minutes on
Conventional heat.
Settings:
Function: Moisture plus d
Temperature: 180–200 °C
Shelf level: 2
Baking duration: 25–35 minutes
Bursts of steam: Automatic
Tips
Try kneading raisins into the dough for
a delicious raisin bread.
3. Brush the loaf with milk and bake
until golden.
16
Recipes
Flat bread
Ingredients:
40 g fresh yeast
200 ml lukewarm water
375 g strong white flour
1 tsp salt
2 tbsp oil
To drizzle:
3 tbsp oil
For the steam: Approx. 100 ml of water
Method:
1. Put the flour, salt and oil in a bowl.
Dissolve the yeast in the water and add
to the flour. Knead to a smooth dough.
Then cover and place in the oven to
prove for 20-30 minutes at 35 °C on
Conventional heat.
2. Roll out to a flat loaf (diameter
approx. 25 cm), place on a baking tray
and prove for a further 10 minutes at
room temperature. Drizzle the flat bread
with oil and bake until golden.
Settings:
Function: Moisture plus d
Temperature: 170–190 °C
Shelf level: 2
Baking duration: 35–45 minutes
Bursts of steam: Automatic
Tips
This bread can be varied in many ways
by kneading one of the following into
the finished dough: 50 g caramelised
onions, or 2 tsp chopped rosemary, or
a mixture of 40 g chopped black olives
and 1 tbsp chopped pine nuts, or 1 tsp
chopped herbes de Provence. Try
sprinkling with sesame seeds before
baking.
17
Recipes
Herb bread
Ingredients:
500 g strong white bread flour
20 g fresh yeast
1 tsp salt
1 tbsp each chopped parsley, dill
and chives
300 ml lukewarm milk
To glaze:
Milk
For the steam: Approx. 150 ml of water
Method:
1. Put the flour in a bowl and crumble in
the yeast. Add the salt, milk and herbs.
Knead for 3-4 minutes to a soft dough.
Then cover and place in the oven to
prove for 30-40 minutes at 35 °C on
Conventional heat.
2. Put the dough into a greased loaf tin
(approx. 30 x 13 cm). Score a crisscross pattern into the top with a knife,
then return to the oven to prove for a
further 15-20 minutes at 35 °C on
Conventional heat.
Settings:
Function: Moisture plus d
Temperature: 150–170 °C
Shelf level: 2
Baking duration: 50–60 minutes
Bursts of steam: 2
Add the steam:
After 7 minutes
After a further 10 minutes
3. Brush the loaf with milk and bake
until golden.
18
Recipes
Olive bread
Ingredients:
450 g strong white bread flour
1 1/2 packets dried yeast
150 ml white wine
4 eggs
50 ml olive oil
100 g ham, finely chopped
100 g pecorino cheese, grated
1 tsp dried marjoram
1/2-1 tsp salt
100 g chopped walnuts
100 g black olives, coarsely chopped
For the steam: Approx. 150 ml water
Method:
1. Knead together the flour, yeast, wine,
eggs and oil to form a smooth dough.
Then cover and place in the oven to
prove for 50-60 minutes at 35 °C on
Conventional heat.
2. Mix together the ham, cheese,
marjoram and salt and knead into the
dough along with the walnuts. Finally,
knead in the olives.
Settings:
Function: Moisture plus d
Temperature: 160–180 °C
Shelf level: 2
Baking duration: 65–75 minutes
Bursts of steam: 2
Add the steam:
After 8 minutes
After a further 10 minutes
3. Place the very soft dough in a loaf tin
(approx. 30 x 13 cm) and , then place
in the oven to prove for 50-60 minutes
at 35 °C on Conventional heat. Using
the tip of a sharp knife, cut a slash
along the length of the loaf. Then bake
until golden.
19
Recipes
Sesame cheese rolls
Makes 10 rolls
Ingredients:
500 g strong white bread flour
40 g grated Parmesan cheese
1 heaped tsp salt
A pinch of sugar
2 eggs
75 g melted butter
40 g fresh yeast
150 ml lukewarm milk
6 tbsp sesame seeds
To glaze:
1 egg
To decorate:
120 g Cheddar, grated
For the steam: Approx. 100 ml of water
Method:
1. Put the flour, Parmesan, salt, sugar,
eggs and butter in a bowl. Dissolve the
crumbled yeast in the milk and add to
the flour. Knead for about 3-4 minutes
to form a smooth dough. Then cover
and place in the oven to prove for 2030 minutes at 35 °C on Conventional
heat.
3. Dip the undersides of the rolls in
sesame seeds. Brush the tops of the
rolls with beaten egg and sprinkle
generously with the Cheddar. Bake till
golden.
Settings:
Function: Moisture plus d
Temperature: 150–170 °C
Shelf level: 2
Baking duration: 30–40 minutes
Bursts of steam: Automatic
Tip
Sprinkle sesame seeds on top along
with the cheese.
2. Divide the dough into 10 evenly
sized rolls and place them on a baking
tray lined with baking parchment. Place
in the oven to prove for 10-15 minutes
at 35 °C on Conventional heat.
20
Recipes
Sourdough rye bread
Ingredients:
400 g rye flour
200 g strong white bread flour
2 1/2 tsp salt
2 tsp honey
150 g sourdough
40 g fresh yeast
400 ml lukewarm water
5 tbsp linseed
4 tbsp sunflower seeds
To glaze:
Water
For the steam: Approx. 150 ml of water
Method:
1. Mix the flours and salt together. Stir
in the honey and the sourdough.
2. Dissolve the yeast in the lukewarm
water and add to the flour/sourdough
mixture. For best results, mix in a food
processor for approx. 4 minutes. Then
cover and place in the oven to prove for
30-45 minutes at 35 °C on Conventional
heat.
Settings:
Function: Moisture plus d
Temperature:
200 °C
180 °C
Shelf level: 2
Baking duration: 60–70 minutes + preheating
Bursts of steam: 2
Add the steam:
When the bread is put in the oven
After a further 10 minutes
3. Knead in the linseed and sunflower
seeds. Place the dough in a greased
loaf tin (approx. 30 x 13 cm). Flatten the
surface, brush with water and place in
the oven to prove for 20–30 minutes at
35 °C on Conventional heat.
4. Bake in a pre-heated oven until
golden. Reduce the oven temperature
after 15 minutes.
21
Recipes
Rye bread
Ingredients:
80 g fresh yeast
600 ml lukewarm water
500 g strong white bread flour
500 g rye flour
3 tsp salt
1 tsp sugar or honey
150 g sourdough
To glaze:
Water
For the steam: Approx. 150 ml of water
Method:
1. Mix the flours and salt together.
2. Dissolve the yeast and sugar or
honey in the lukewarm water and knead
into the flour together with the
sourdough. For best results, mix in a
food processor for approx. 4-5 minutes.
Then cover and place in the oven to
prove for 50-60 minutes at 35 °C on
Conventional heat.
Settings:
Function: Moisture plus d
Temperature:
200 °C
180 °C
Shelf level: 2
Baking duration: 60–70 minutes + preheating
Bursts of steam: 2
Add the steam:
When the bread is put in the oven
After a further 10 minutes
3. Form the dough into two oval shaped
loaves, approx. 20-30 cm long and
place on a floured baking tray. Place in
the oven to prove for 40-50 minutes at
35 °C on Conventional heat.
4. Score the top of the loaves with a
sharp knife. Brush with water, and bake
in a pre-heated oven until golden.
Reduce the oven temperature to 180 °C
after 15 minutes.
22
Yeast rolls
Makes 10 rolls
Recipes
Ingredients:
20 g fresh yeast
250 ml lukewarm water
500 g strong white bread flour
1 1/2 tsp salt
1 tsp sugar
1 tbsp soft butter
For the steam: Approx. 100 ml of water
Method:
1. Dissolve the yeast in the water. Then
add to the flour together with the salt,
sugar and butter. Knead to a soft
dough. Then cover and place in the
oven to prove for 35-45 minutes at
35 °C on Conventional heat.
2. Form the dough into 10 evenly sized
rolls, place on a baking tray and make
a cut in the top of each. Cover and
place in the oven to prove for 25-35
minutes at 35 °C on Conventional heat.
Brush with water, and bake in a preheated oven until golden.
Settings:
Function: Moisture plus d
Temperature: 190–210 °C
Shelf level: 2
Baking duration: 20-30 minutes + preheating
Bursts of steam: 1
Add the steam:
When the rolls are put in the oven
Tip
Try making sweet rolls by using 300 ml
of milk instead of the water and adding
100 g raisins and 2 tbsp sugar.
23
Loading...