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

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

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.

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.

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§

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

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:

Open the door.

Pull the water intake tube forwards (located below the control panel on the left).

^ 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.



% * m

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.

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:

0:08

% * m

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:

% * m

The display will then change to show the temperature:

i60

% * m

^ Continue cooking until the end of the

cooking duration.

The last two minutes will be shown counting down in seconds.

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).

% * m

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:

0:05

% * m

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:

% * m

When it is time to inject the burst of steam touch the * sensor.

Moisture plus

The following will appear in the display:

0:05

% * m

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:

% * m

^ 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:

% * m

The display will then change to show the temperature again:

i60

% * m

^ Continue cooking until the end of the

cooking duration.

0:08

% * m

You can follow the duration of the steam injection counting down in the display.

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

The next time the Moisture plus d function is selected a time will appear and triangle V will flash underneath the * symbol:

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

The time shown in the display will depend on the amount of residual water in the system.

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:

0:22

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§

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:

% * m

Touch the OK sensor.

0:22

Touch the V sensor.

Moisture plus

The time will be set to "0:00".

0:00

Touch the OK sensor.

"Aut§" will appear in the display.

Aut§

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:

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Recipes

Multi-grain rolls

Makes 10 rolls

Ingredients:

40 g fresh yeast 1 tsp black treacle 1 tbsp malt extract 300 ml lukewarm water 150 g dark rye flour 450 g wholemeal bread flour 2-3 tsp salt 75 g sourdough

To sprinkle on top: 3 tbsp each of linseeds, sesame and sunflower seeds

For the steam: Approx. 100 ml water

Method:

1. Dissolve the yeast, treacle and malt extract in the water.

2. Combine the flours and salt, and add the sourdough. Stir in the yeast mixture, and knead to a smooth dough. Then cover and place in the oven to prove for 45 minutes at 35 °C on Conventional heat.

Settings:

Function: Moisture plus d Temperature: 190–210 °C Shelf level: 2 Baking duration: 30–40 minutes Bursts of steam: Automatic

Tip

For a delicious alternative, mix 1/2 tsp each of ground aniseed, coriander and ground caraway seeds into the flour.

3. Mix together the linseeds, sesame seeds and sunflower seeds.

4. Form the dough into 10 rolls. Brush with water, and press the top of each into the mixed seeds. Arrange on a baking tray, and prove for a further 30 minutes in the oven at 35 °C on Conventional heat. Then bake until golden.

Recipes

Italian mozzarella bread

Ingredients:

Dough: 500 g strong white bread flour 1 tsp salt 40 g fresh yeast 3 tbsp olive oil 200 ml lukewarm water

Topping: 125 g mozzarella 100 g Parmesan 2 cloves garlic 2 tbsp basil, chopped To glaze: Olive oil

To decorate: 1 tsp coarse salt A few sprigs of rosemary 1 tsp crushed mixed peppercorns

For the steam: Approx. 150 ml water

Method:

1. Sieve the flour and salt into a bowl and make a well in the centre. Crumble in the yeast and stir in the olive oil and water. Then cover and place in the oven to prove for 45 minutes at 35 °C on Conventional heat.

2. Dice the mozzarella and coarsely grate the Parmesan. Peel and finely chop the garlic.

3. Roll the dough out to a rectangle (30 x 40 cm). Scatter the cheese, garlic and basil over the dough and roll up from the shorter side. Place the roll on a baking tray and put in the oven at 35°C on Conventional heat to rise for a further 15 minutes.

4. Make several cuts into the bread, at least down to the second layer of dough, then brush the dough with olive oil, sprinkle with salt, rosemary and pepper. Then bake until golden.

Settings:

Function: Moisture plus d Temperature: 180–200 °C Shelf level: 2 Baking duration: 40–50 minutes Bursts of steam: 2 Add the steam:

After 9 minutes

After a further 10 minutes

Tip

As an alternative, 100 g sundried tomatoes in oil (drained) or 100 g sliced olives can be added to the dough along with the mozzarella, garlic and basil.

Recipes

Sunday rolls

Makes 8 rolls

Ingredients:

20 g fresh yeast 250 ml lukewarm milk 500 g strong white bread flour 40 g sugar A pinch of salt 60 g soft butter 100 g chopped almonds

To glaze: Milk

To decorate: Crystal sugar

For the steam: Approx. 150 ml water

Method:

1. Stir the yeast into the milk until it dissolves. Add to the flour with the sugar, salt and butter and knead into a malleable dough. Prove in the oven on 35 °C Conventional heat for approx. 30 minutes.

2. Knead the almonds into the dough and form into 8 rolls. Prove in the oven on 35 °C Conventional heat for a further 20-30 minutes.

Settings:

Function: Moisture plus d Temperature: 180–200 °C Shelf level: 2 Baking duration: 30–35 minutes Bursts of steam: 2 Add the steam:

After 9 minutes

After a further 10 minutes

3. Brush the rolls with milk. Sprinkle with the sugar crystals and bake until golden.

Recipes

Buttermilk bread

Ingredients:

375 g strong white bread flour 100 g rye flour 1 tbsp bran 1 tbsp linseed 2 tsp salt 1 tsp sugar 1 tsp butter 20 g fresh yeast 300 ml lukewarm buttermilk

To glaze: Buttermilk

For the steam: Approx. 150 ml water

Method:

1. Place the flour, bran, linseed, salt, sugar, butter and crumbled yeast in a bowl. Add the buttermilk and knead to a smooth dough. Cover and place in the oven at 35 °C on Conventional heat for 30 minutes to rise.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Baking duration: 45–55 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

2. Form the dough into a long loaf and place in a greased loaf tin (approx. 30 x 13 cm). Cover and leave to rise in the oven at 35 °C on Conventional heat for a further 20-30 minutes.

3. Score the top of the loaf with a knife, brush with some buttermilk and bake until golden.

Recipes

Chocolate breakfast rolls

Makes 8 rolls

Ingredients:

40 g fresh yeast 150 ml lukewarm milk 500 g strong white bread flour A pinch of salt 60 g sugar 3 tsp vanilla sugar 75 g soft butter 2 eggs 100 g plain chocolate drops

To glaze: Milk

For the steam: Approx. 150 ml water

Method:

1. Stir the yeast into the milk until it dissolves. Add to the flour with the sugar, salt, vanilla sugar, butter and eggs and knead. Put the dough in the oven at 35 °C on Conventional heat for 30 minutes to rise.

2. Add the chocolate drops and knead into the dough. Form into 8 rolls. Place in the oven at 35 °C on Conventional heat for a further 15-20 minutes.

Settings:

Function: Moisture plus d Temperature: 150–170 °C Shelf level: 2 Baking duration: 30–40 minutes Bursts of steam: 2 Add the steam:

After 7 minutes

After a further 10 minutes

3. Brush the rolls with milk. Cut a cross into the top of each roll and bake until golden.

Recipes

Onion flat bread

Ingredients:

Dough: 375 g strong white bread flour 40 g fresh yeast 2 tbsp oil 200 ml lukewarm water 1 tsp salt

Topping: 2 small red onions 100 g strong cheese (e.g. fontina, gruyere) Thyme leaves

To drizzle: 2 tbsp oil

For the steam: Approx. 150 ml water

Method:

1. Sieve the flour and salt into a bowl and make a well in the centre. Stir in the crumbled yeast, oil, water and salt and knead to an elastic dough. Put in the oven at 35 °C on Conventional heat for 45 minutes to rise.

4. Scatter the onions, cheese and thyme over the bread. Drizzle the edges with oil and bake until golden.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Baking duration: 30–40 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

2. Punch the dough down and form into a flat loaf (approx. 30 cm C). Place on a baking tray and put in the oven at 35 °C on Conventional heat for a further 15 minutes to rise.

3. Peel and finely slice the onions. Grate the cheese.

Recipes

Quark rolls

Makes 10 rolls

Ingredients:

250 g low fat quark 2 eggs 70 g sugar 3 tsp vanilla sugar A pinch of salt 500 g plain white flour 4 1/2 tsp baking powder 100 g chopped walnuts

To glaze: Milk

To decorate: Sugar

For the steam: Approx. 100 ml water

Method:

1. Mix together the quark, eggs, sugar, vanilla sugar and salt. Gradually add the flour along with the baking powder and chopped walnuts.

2. Knead the dough by hand until it is smooth and malleable. If it becomes sticky, add a little extra flour.

Settings:

Function: Moisture plus d Temperature: 150–170 °C Shelf level: 2 Baking duration: 25–35 minutes + preheating Bursts of steam: 1 Add the steam:

When the rolls are put in the oven

Tip

You can make vanilla sugar yourself. Cut a vanilla pod in half lengthways, cut each half into 4 or 5 pieces and place in a sealed jar with 500 g sugar for 3 days. For a stronger flavour, scrape the seeds out of the pod and add to the sugar.

3. Form into 10 evenly sized rolls and place on a baking tray. Brush with milk, then roll in sugar and arrange on a baking tray. Place in the pre-heated oven and bake.

Recipes

Raisin loaf

Ingredients:

500 g strong white bread flour 100 g sugar A pinch of salt 20 g melted butter 125 g low fat quark 40 g fresh yeast 240 ml lukewarm buttermilk 250 g raisins

To glaze: Water

For the steam: Approx. 100 ml water

Method:

1. Put the flour, sugar, butter, quark and salt in a bowl. Crumble in the yeast, add the lukewarm buttermilk and knead for 3-4 minutes until the dough is smooth. Then cover and place in the oven to prove for 25-35 minutes at 35 °C on Conventional heat.

Settings:

Function: Moisture plus d Temperature: 150–170 °C Shelf level: 2 Baking duration: 55–65 minutes Bursts of steam: Automatic

2. Knead in the raisins and put the dough into a greased loaf tin (approx. 30 x 13 cm). Return to the oven to prove for 20-30 minutes at 35 °C on Conventional heat.

3. Brush the loaf with water, and bake until golden.

Recipes

Malted pumpkin seed rolls

Makes 8 rolls

Ingredients:

40 g fresh yeast 300 ml lukewarm water 1 tbsp malt extract 500 g wholemeal flour 3 tsp salt 50 g pumpkin seeds, chopped

For the steam: Approx. 150 ml water

Method:

1. Dissolve the malt extract and yeast in the lukewarm water. Mix the flour, salt and chopped pumpkin seeds together in a bowl. Add the malt water and knead to a dough. Place in the oven at 35 °C on Conventional heat for 40 minutes to rise.

2. Form into 8 rolls, brush with water and cut a cross into the top of each. Place in the oven at 35 °C on Conventional heat for a further 20-30 minutes to rise, then bake.

Settings:

Function: Moisture plus d Temperature: 180–200 °C Shelf level: 2 Baking duration: 30–40 minutes Bursts of steam: 2 Add the steam:

After 9 minutes

After a further 10 minutes

Tip

Malt extract contains enzymes which help yeast to expand. It also adds a subtle, delicious sweetness to bread and gives it a distinctive dark colour. It is available from health food shops and specialist supermarkets.

Yeast bread men

Makes 4 men

Recipes

Ingredients:

20 g fresh yeast 200 ml lukewarm milk 375 g strong white bread flour 50 g sugar A pinch of salt 50 g soft butter

To glaze: 1 egg

To decorate: Raisins and almonds

For the steam: Approx. 150 ml water

Method:

1. Crumble the yeast into the milk and stir until it dissolves. Add to the flour with the sugar, salt and butter and knead into a smooth dough. Place in the oven at 35 °C on Conventional heat for 30 minutes to rise.

2. Roll out the dough on a floured surface to 1 cm thick and cut into 4 little men using a large gingerbread man cutter. Place on a baking tray and put in the oven at 35 °C on Conventional heat to rise for a further 15-20 minutes.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Baking duration: 25–35 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

3. Beat the egg, brush over the men, decorate with raisins and almonds and bake until golden.

Recipes

Yeast pretzels

Makes 8 pretzels

Ingredients:

250 g strong white bread flour 1 tsp sugar 1 tsp salt 40 g butter 20 g fresh yeast 1 egg 125 ml lukewarm milk

To glaze: 1 egg yolk 1 tbsp milk

To decorate: Poppy seeds or grated cheese

For the steam: Approx. 150 ml water

Method:

1. Mix together the flour, sugar, crumbled yeast, salt, butter, eggs and lukewarm milk and knead to a malleable dough. Place in the oven to prove for 20-30 minutes at 35 °C on Conventional heat.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Baking duration: 25–35 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

2. Form into 8 pretzels, place on a baking tray. Place in the oven to prove for a further 10 minutes at 35 °C on Conventional heat.

3. Beat together the egg yolk and milk, brush over the pretzels, and scatter them with poppy seeds or grated cheese. Bake until golden.

Bacon or herb baguettes

Makes 2 loaves

Recipes

Ingredients:

40 g fresh yeast 250 ml lukewarm water 250 g strong white bread flour 250 g wholemeal flour 1 tsp sugar 2 tsp salt 1/2 tsp pepper 3 tbsp oil 150 g bacon, finely chopped or 3 tbsp each chopped parsley, dill and chives

To glaze: Milk

For the steam: Approx. 100 ml water

Method

1. Crumble the yeast into the water and stir until it dissolves. Add to the flour with the sugar, salt, pepper and oil and knead for 3-4 minutes to a smooth dough. Then cover and place in the oven to prove for 40-50 minutes at 35 °C on Conventional heat.

Settings:

Function: Moisture plus d Temperature: 190–210 °C Shelf level: 2 Baking duration: 25–35 minutes + preheating Bursts of steam: 1 Add the steam:

When the baguettes are put in the

oven

2. Knead in the bacon or herbs. Form the dough into two 35 cm long baguettes and place on a baking tray. Cut several diagonal slashes into the top of the loaves, then return to the oven to prove for 15-20 minutes at 35 °C on Conventional heat.

3. Pre-heat the oven, brush the baguettes with milk and bake until golden.

Recipes

Ham and cheese rolls

Makes 8 rolls

Ingredients:

20 g fresh yeast 250 ml lukewarm water 500 g strong white bread flour 30 g butter 1/2 tsp salt 100 g ham 100 g strong cheese (e.g. mature cheddar)

To glaze: Water

For the steam: Approx. 150 ml water

Method:

1. Crumble the yeast in the water and stir until it dissolves. Add to the flour with the butter and salt and knead into a malleable dough. Place in the oven at 35 °C on Conventional heat for about 30 minutes to rise.

2. Finely dice the ham, grate the cheese, and knead the ham and half the cheese into the dough.

Settings:

Function: Moisture plus d Temperature: 180–200 °C Shelf level: 2 Baking duration: 30–40 minutes Bursts of steam: 2 Add the steam:

After 9 minutes

After a further 10 minutes

3. Form into 8 rolls. Place in the oven at 35 °C on Conventional heat for a further 15-20 minutes.

4. Brush the rolls with water, scatter with the remaining cheese, and bake until golden.

Apricot loaf

Recipes

Ingredients:

500 g strong white bread flour 40 g fresh yeast 60 g sugar 1 tbsp vanilla sugar A pinch of salt 1 tsp grated lemon zest 100 g soft butter 1 egg 200 ml milk 100 g dried apricots 50 g chopped pistachios

To glaze: Milk

For the steam: Approx. 150 ml water

Method:

1. Place the flour, crumbled yeast, sugar, vanilla sugar, salt, lemon zest butter and egg in a bowl. Add the milk and knead to a smooth dough. Cover and place in the oven to rise at 35 °C on Conventional heat for approx. 30 minutes.

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 8 minutes

After a further 10 minutes

2. Chop the apricots and knead into the dough along with the pistachios. Form into a loaf and put in a greased loaf tin (approx. 30 x 13 cm). Place in the oven to prove for a further 15 minutes at 35 °C on Conventional heat.

3. Brush the loaf with milk, place in the oven and bake.

Recipes

Almond butter cake

Serves 20

Ingredients:

Dough: 500 g strong white bread flour 20 g fresh yeast 50 g sugar A pinch of salt 50 g butter 1 egg 200 ml lukewarm milk

Topping: 150 g butter 150 g flaked almonds 120 g sugar 3 tsp vanilla sugar

For the steam: Approx. 100 ml water

Method:

1. Knead the flour, sugar, crumbled yeast, salt, butter, eggs and lukewarm milk to a dough. Place in the oven at 35 °C on Conventional heat for about 20 minutes to rise.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Baking duration: 20–30 minutes Bursts of steam: Automatic

2. Knead the dough again briefly and roll out on the universal tray. Place in the oven to prove for a further 20 minutes at 35 °C on Conventional heat.

3. Make little dents in the risen dough with your fingers. Dot all over with butter and sprinkle with flaked almonds and sugar. Leave to rise for a further 10 minutes and then bake until golden.

Pine nut and almond cake

Serves 20

Recipes

Ingredients:

Dough: 500 g strong white bread flour 30 g fresh yeast 80 g sugar 80 g soft butter A pinch of salt 1 egg 200 ml lukewarm milk

For the topping: 150 g butter 200 g sugar 2 tbsp honey 3 tbsp cream 100 g chopped pine nuts 100 g flaked almonds

For the steam: Approx. 100 ml water

Method:

1. Place the flour, crumbled yeast, sugar, butter, salt and egg in a mixing bowl. Add the lukewarm milk and knead to a malleable dough. Cover and place in the oven at 35 °C on Conventional heat for about 30 minutes to rise.

bake until golden. Serve warm or cold with crème fraîche or whipped cream.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Baking duration: 20–30 minutes Bursts of steam: Automatic

2. Roll the dough out on the universal tray and put in the oven at 35 °C on Conventional heat for a further 20 minutes to rise.

3. To make the topping, bring the butter, sugar, honey and cream to the boil and stir in the pine nuts and almonds. Cool slightly, make little indentations in the dough, then spread the topping over the dough. Leave to rise for a further 10 minutes and then

Recipes

Walnut plait

Serves 10

Ingredients:

500 g strong white bread flour 40 g fresh yeast 50 g sugar 3 tsp vanilla sugar A pinch of salt 100 g soft butter 1 egg 150 ml lukewarm milk 100 g chopped walnuts

To glaze: Milk

For the steam: Approx. 150 ml water

Method:

1. Knead the flour, crumbled yeast, sugar, milk, vanilla sugar, salt, butter and egg together to form a dough. Place in the oven to prove for 30-40 minutes at 35 °C on Conventional heat.

2. Knead in the walnuts. Divide the dough into 3 pieces. Roll each piece out to a 40 cm long roll. Plait the three rolls together to make a loaf and place on a baking tray. Place in the oven to prove for 20 minutes at 35 °C on Conventional heat.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Baking duration: 30–40 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

3. Brush with milk, place in the oven and bake.

Cinnamon and macadamia ring

Serves 10

Recipes

Ingredients:

500 g strong white bread flour 40 g fresh yeast 100 g sugar A pinch of salt Grated zest of one lemon 100 g soft butter 1 egg 2 egg whites 100 ml lukewarm milk

To decorate: 2 tsp ground cinnamon 2 tbsp sugar 100 g unsalted, chopped macadamia nuts 2 egg yolks

To glaze: Milk

For the steam: Approx. 150 ml water

Method:

1. Place the flour, sugar, salt, lemon zest, butter, egg and egg whites and crumbled yeast in a bowl. Add the lukewarm milk and knead to a smooth dough. Cover and place in the oven at 35 °C on Conventional heat for about 30 minutes to rise.

3. Place the ring on a baking tray and put in the oven at 35 °C on Conventional heat for a further 20 minutes to rise.

4. Mix the cinnamon, sugar, nuts and egg yolks. Brush the ring with milk and spread the nut mixture over the top. Then bake until golden.

Settings:

Function: Moisture plus d Temperature: 150–170 °C Shelf level: 2 Baking duration: 35–45 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

Tip

The macadamia nut originates in Australia. This queen of nuts is rich in unsaturated fat which gives it a creamy, buttery flavour.

2. Knead the dough again briefly and divide in half. Roll each half out to a 50–60 cm long roll, then twist these together and form into a ring.

Recipes

Sea bream "verduras"

Serves 4

Ingredients:

800 g new potatoes 2 red peppers 2 green courgettes 2 yellow courgettes 4 shallots 3 cloves of garlic 400 g goat's cheese 4 prepared sea bream (approx. 400 g each) 1 lemon Coarse sea salt Lemon pepper 4 sprigs of thyme 4 sprigs of rosemary 10 tbsp olive oil

For the steam: Approx. 150 ml water

Method:

1. Parboil the potatoes.

2. Wash, halve and deseed the peppers and cut into large pieces. Wash and slice the courgettes. Peel and slice the shallots. Finely chop the garlic and dice the goat's cheese.

3. Wash and dry the fish and drizzle with lemon juice. Season with salt and lemon pepper and place in a large roasting tray.

4. Mix together the potatoes, vegetables and herbs and season with salt and lemon pepper. Arrange the vegetable mixture around the fish and scatter the goat's cheese on top of the vegetables.

5. Season the oil with salt and pepper. Drizzle all over the fish, potatoes and vegetables.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Cooking duration: 40–50 minutes Bursts of steam: 2 Add the steam:

After 10 minutes

After a further 10 minutes

Tip

Small salad potatoes go perfectly with this dish.

Cabbage and salmon gratin

Serves 4

Recipes

Ingredients:

500 g potatoes 1 small savoy cabbage (approx. 600 g) 20 g soft butter 600 g salmon fillet Lemon pepper Salt 300 g herbed crème fraîche 2–3 TL horseradish 80 g cheddar, grated 80 g white bread, cubed

For the steam: Approx. 250 ml water

Method:

1. Peel and slice the potatoes and then parboil for 5 minutes.

2. Wash and quarter the cabbage, remove the stalk and shred the leaves. Heat the butter in a frying pan, add the cabbage and fry gently for 15 minutes, stirring occasionally.

3. Wash and dry the salmon and cut into 2 cm wide strips. Season with salt and lemon pepper. Mix the crème fraîche with the cheese and horseradish.

4. Mix the cabbage with the potatoes and place in an ovenproof dish (approx. 20 x 30 cm). Arrange the salmon on top. Stir the bread cubes into the crème fraîche mixture. Spread the bread and cheese mixture on top of the salmon and bake.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Cooking duration: 40–50 minutes Bursts of steam: 3 Add the steam:

After 10 minutes

After a further 10 minutes

Recipes

Stuffed salmon trout

Ingredients:

2 salmon trout (600–700 g each) 1 lemon Salt 2 shallots 2 cloves of garlic 2 slices of white bread 50 g capers 1 egg yolk 2 tbsp olive oil Freshly ground pepper Chilli powder 8 small tomatoes 40 g herb butter

For the steam: Approx. 150 ml water

Method:

1. Wash and dry the trout, drizzle with lemon juice and season inside and out with salt.

2. Peel and finely chop the shallots and garlic. Cut the bread into small cubes and mix with the capers, egg yolk, shallots, garlic, olive oil. Season with salt, pepper and chilli powder.

4. Place the trout on the universal tray and cook in the oven.

5. Wash the tomatoes and cut a cross into the top of each. Dot with herb butter and place on the universal tray 10 minutes into the cooking time. Cook with the fish for a further 25-35 minutes.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Cooking duration: 40–50 minutes Bursts of steam: 2 Add the steam:

After 15 minutes

After a further 10 minutes

3. Stuff the trout with the mixture and seal the opening with cocktail sticks.

Pollock, Viennese style

Serves 4

Recipes

Ingredients:

3 pieces of pollock fillet (approx. 200 g each) 1 lemon 125 g sour cream or crème fraîche 50 g gherkins 10 g capers 30 g streaky bacon 1 tbsp mustard 1 tbsp grated Parmesan

For the steam: Approx. 150 ml water

Method:

1. Rinse the pollock fillet, pat dry and drizzle with lemon juice. Place one fillet in a greased ovenproof dish (20 x 20 cm) and spread half the sour cream or crème fraîche on top.

2. Rinse the gherkins and capers in water. Dice the bacon and gherkins and chop the capers.

3. Place one third of the bacon, gherkins and capers on top of one pollock fillet in the ovenproof dish. Arrange a second piece of fillet on top. Spread with mustard and the place a third of the bacon, gherkins and capers on top of the second fillet.

4. Place the last fillet on top of the other two. Spread with the remaining sour cream or crème fraîche and top with the remaining bacon, gherkins and capers. Sprinkle with Parmesan and bake.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Cooking duration: 35–45 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

Recipes

Pasta, salmon and spinach bake

Serves 4

Ingredients:

450 g frozen leaf spinach 1 clove of garlic Salt Nutmeg 500 g tagliatelle 4 salmon fillets (approx. 100 g each) 1–2 tbsp lemon juice Freshly ground pepper 200 ml cream 250 g sour cream 2 tbsp mixed herbs (frozen) 2 tbsp flaked almonds

For the steam: Approx. 150 ml water

Method:

1. Defrost and drain the spinach. Season with garlic, salt and nutmeg.

2. Cook the tagliatelle according to the instructions on the packet until al dente.

3. Wash, dry and cube the salmon, drizzle with lemon juice and season with salt and pepper.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Cooking duration: 35–45 minutes Bursts of steam: 2 Add the steam:

After 10 minutes

After a further 10 minutes

4. Mix the cream and sour cream with the herbs and season with salt and pepper.

5. Place layers of pasta, salmon and spinach in an ovenproof dish (approx. 20 x 30 cm). Pour the sauce on top, sprinkle with flaked almonds and bake uncovered.

Sea bream delicioso

Serves 4

Recipes

Ingredients:

3 onions 4 tbsp butter 500 g tomatoes 750 g sea bream or pollock fillet 1/2 lemon Salt Pepper 100 ml milk 10 g breadcrumbs 2 tbsp chopped parsley

For the steam: Approx. 150 ml water

Method:

1. Slice the onions finely and fry gently in 2 tbsp butter. Slice the tomatoes. Pat the fish with kitchen paper to remove any moisture and drizzle with lemon juice. Season with salt and pepper.

2. Place the onions in a greased ovenproof dish (C 26 cm). Arrange the tomatoes on top and season with salt and pepper.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Cooking duration: 35–45 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

3. Arrange the fish on top. Melt the remaining butter and pour the butter and milk over the fish. Sprinkle with breadcrumbs and bake. Before serving, scatter with the chopped parsley.

Recipes

Stuffed trout with mushrooms and parsley

Serves 4

Ingredients:

4 trout (filleted and approx. 250 g each) 2 tbsp lemon juice Salt Pepper 1 onion 1 clove of garlic 800 g chanterelle, cep or closed cup mushrooms 2 bunches of parsley 50 g butter

For the steam: Approx. 150 ml water

Method:

1. Rinse the trout and pat dry. Drizzle with lemon juice and season inside and out with salt and pepper.

2. Finely chop the onion, garlic, mushrooms and parsley and mix well.

3. Stuff the trout with the mushroom mixture. Arrange in a large ovenproof dish. Dot with butter and bake.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Cooking duration: 35–45 minutes Bursts of steam: 2 Add the steam:

After 10 minutes

After a further 10 minutes

Pikeperch with herbs

Serves 4

Recipes

Ingredients:

800 g pikeperch fillets 2 lemons 1 bunch of parsley 1 bunch spring onions 1 bunch dill 1 bunch of lemon balm Salt 50 g butter For the steam: Approx. 150 ml water

Method:

1. Rinse the pikeperch fillets and pat dry. Drizzle with the juice of one lemon and leave to stand for approx. 10 minutes. Wash the herbs, chop them finely and mix well. Arrange in flat ovenproof dish.

2. Season the fillets with salt and arrange in an overlapping pattern on the bed of herbs. Drizzle with the juice of the second lemon, dot with butter and bake.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Cooking duration: 35–45 minutes Bursts of steam: 2 Add the steam:

After 8 minutes

After a further 10 minutes

Recipes

Sweet and sour chicken

Serves 6

Ingredients:

400 g plums (fresh or frozen) 40 g fresh ginger 1 bunch of spring onions 800 g chicken breast Salt Pepper 3 tbsp oil 40 g butter 100 ml white wine 100 ml orange juice 100 ml chicken stock 1 tsp honey 50 ml cream

For the steam: Approx. 100 ml water

Method:

1. Cut fresh plums in half and remove the stones or defrost frozen plums. Peel the ginger and grate finely. Cut the spring onions into 2 cm pieces.

2. Season the chicken breasts with salt and pepper. Heat the oil in the frying pan and brown the chicken briefly. Add the butter, spring onions and ginger and fry briefly.

Settings:

Function: Moisture plus d Temperature: 150–170 °C Shelf level: 2 Cooking duration: 40–50 minutes Bursts of steam: Automatic

3. Transfer to an ovenproof dish and add the white wine, orange juice and chicken stock. Add the plums and honey and pour the cream over the chicken breasts. Cook in the oven. Thicken the sauce if necessary, using a little cornflour mixed with water.

Turkey roulade with a spinach ricotta filling

Serves 6

Recipes

Ingredients:

1 shallot 225 g spinach (frozen) 1 egg yolk 2 tbsp breadcrumbs 125 g ricotta Salt Pepper Nutmeg 1000 g turkey breast 2 tbsp olive oil 1 tsp rosemary 750 ml chicken stock 500 ml cream

For the steam: Approx. 250 ml water

Method:

1. Defrost the spinach. Dice the shallot finely. Mix the spinach, shallot, egg yolk and breadcrumbs with the ricotta. Season with salt, pepper and a little nutmeg.

2. Cut the turkey breasts lengthways but do not cut all the way through. Open out and flatten between two sheets of cling film. Season with salt and pepper and then spread the spinach-ricotta mixture over the top. Roll up and bind with kitchen string.

3. Season with salt and pepper and place in an ovenproof dish. Drizzle the roulades with olive oil and sprinkle the rosemary over the top. Add the chicken stock and cook for 60 minutes before pouring the cream over the top.

4. Take the roulades out of the sauce and remove the string. If necessary, thicken the sauce with a little cornflour mixed with water. Slice the roulades and serve with the sauce.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Cooking duration: 90-100 minutes Bursts of steam: 3 Add the steam:

After 12 minutes

After a further 25 minutes

When using the food probe, select a core temperature of 85 °C.

Recipes

Braised beef roulades

Serves 4

Ingredients:

4 thin slices of beef, e.g. topside (160–200 g each) Salt Pepper 4 tsp mustard 8 slices of streaky bacon 8 small gherkins (Cornichons) Some mixed vegetables, e.g. a carrot, celery and leek 1 onion 1 tbsp tomato purée 250 ml red wine 2 sprigs of thyme 2 sprigs of rosemary 2 bay leaves 1 clove of garlic 1000 ml beef stock 100 ml cream

For the steam: Approx. 250 ml water

Method:

1. Arrange the beef slices side by side. Season with salt and pepper. Spread with the mustard and arrange 2 slices of bacon and 2 gherkins, sliced lengthways on top of each piece of beef. Roll up and secure with a small skewer or kitchen string. Dice the vegetables and onion.

3. Transfer the vegetables to an ovenproof dish and add the herbs, garlic and stock. Season with salt and pepper. Add the beef, cover and cook in the oven for 60 minutes.

4. After 60 minutes, remove the lid and inject the first burst of steam. Continue to cook uncovered.

5. At the end of cooking, take the meat out of the dish and remove the skewers or string. Sieve the gravy, and thicken with a little cornflower mixed with water, if necessary.

Settings:

Function: Moisture plus d Temperature: 140 °C Shelf level: 2 Cooking duration: 120 minutes Bursts of steam: 3 Add the steam:

After 60 minutes

After a further 20 minutes

2. Heat the oil in a frying pan and fry the beef roulades until well browned. Remove the meat and fry the vegetables gently. Add the tomato purée and continue to fry gently. Pour in a third of the red wine and stir until almost completely reduced. Repeat with the remaining wine.

Braised topside of beef

Serves 6

Recipes

Ingredients:

1500 g beef topside Some mixed vegetables, e.g. a carrot, celery and leek 1 onion 1 clove of garlic 2 sprigs of thyme 2 sprigs of rosemary 4 bay leaves 5 juniper berries Salt Pepper 500 ml white wine 100 g crème fraîche 250 ml beef stock or water

For the steam: Approx. 250 ml water

Method:

1. Dice the mixed vegetables and the onion. Place in an ovenproof dish together with the garlic, herbs and juniper berries.

2. Season the meat with salt and pepper, arrange on top of the vegetables and cook in the oven.

4. At the end of cooking, sieve the cooking juices, then add the stock and crème fraîche to make a sauce. If necessary, thicken with a little cornflour mixed with water. Slice the meat and serve with the sauce.

Settings:

Function: Moisture plus d Temperature: 210–230 °C

130–150 °C Shelf level: 2 Cooking duration: 90–100 minutes Bursts of steam: 3 Add the steam:

After 10 minutes After a further 15 minutes After a further 30 minutes

When using the food probe, select a core temperature of 75 °C.

3. After 25 minutes, add the wine, reduce the temperature and continue cooking. If the vegetables are becoming dry, add a little water.

Recipes

Glazed gammon

Serves 6

Preparation time: 85-105 minutes

Ingredients:

1000 g gammon joint 20 g soft butter 40 g brown sugar Some mixed vegetables, e.g. a carrot, celery and leek 1 onion 5 bay leaves 6 cloves 10 juniper berries, crushed 125 ml red wine 250 ml water

For the steam: Approx. 150 ml water

Method:

1. Make 2-3 mm deep cuts in a crisscross pattern on top of the joint. Rub the butter and sugar into the cuts.

2. Dice the vegetables and onion, mix with the herbs and place in the centre of the universal tray. Place the gammon joint on top. Pour the red wine and water around the gammon and cook in the oven, adding a little water if the vegetables become dry.

Settings:

Function: Moisture plus d Temperature: 150–170 °C Shelf level: 2 Cooking duration: 70-90 minutes Bursts of steam: 2 Add the steam:

After 10 minutes After a further 30 minutes

When using the food probe, select a core temperature of 70 °C.

3. After cooking, sieve the juices. If necessary, thicken with a little cornflour mixed with water to make a gravy. Slice the gammon and serve with the gravy.

Pork fillet with Parma ham and red pesto

Serves 6

Recipes

Ingredients:

4 pork fillets (each 300 g) Salt Pepper 20 basil leaves 250 g red pesto 30 g Parmesan, freshly grated 12 slices of Parma ham 40 g butter 250 ml cream 250 ml beef stock

For the steam: Approx. 150 ml water

Method:

1. Cut the pork fillets lengthways but do not cut all the way through. Open out and season both sides with salt and pepper. Place basil leaves along the cut edges.

2. Spread the pesto on the inside surfaces of the fillets and sprinkle with Parmesan. Close the fillets and wrap the Parma ham around them. Place the fillets in an ovenproof dish, dot with butter and cook in the oven. Inject the first burst of steam 9 minutes into the cooking time.

Settings:

Function: Moisture plus d Temperature: 170–190 °C

140 °C Shelf level: 2 Cooking duration: 35–45 minutes Bursts of steam: 2 Add the steam:

After 9 minutes After a further 10 minutes

Tip

It is easy to make red pesto yourself. Finely dice 200 g sun-dried tomatoes and one clove of garlic. Blend with 50 ml olive oil, 1 tsp sugar and 2 tbsp breadcrumbs. Add a pinch of oregano or Sambal Oelek to taste.

3. After a further 10 minutes cooking duration, add the cream and beef stock. Reduce the temperature to 140°C and inject the second burst of steam. At the end of cooking, thicken the sauce if necessary, using a little cornflour mixed with water.

Recipes

Roasted wild boar in a bread parcel

Serves 6

Ingredients:

1000 g packet of rye bread mix Some mixed vegetables, e.g. a carrot, celery and leek 1 onion 1800 g rolled wild boar Salt Pepper 3 tbsp oil 1 tbsp tomato purée 250 ml red wine 600 ml beef stock 3 sprigs of rosemary 3 sprigs of thyme 5 juniper berries 2 bay leaves

For the steam: Approx. 250 ml water

Method:

1. Prepare the bread mix according to the instructions on the packet and leave to rise. Dice the vegetables and onion.

2. Season the meat with salt and pepper. Heat the oil in a large pan and brown the meat. Add the vegetables and brown them. Add the tomato purée and a third of the red wine. Allow the wine to reduce and then repeat until all of the wine has been used.

Take the meat out of the pan, remove the kitchen string and arrange on top of the dough. Place the remaining sprigs of rosemary and thyme on top of the meat and arrange the second half of the dough over the top. Press the edges together firmly so that no juices can seep out during cooking. Cook in the oven.

5. Sieve the cooking juices, then reduce them in a pan. Season with salt and pepper to taste. If necessary, thicken with a little cornflour mixed with water to make a gravy and serve with the sliced meat.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Cooking duration: 90-100 minutes Bursts of steam: 3 Add the steam:

After 10 minutes After a further 15 minutes After a further 15 minutes

When using the food probe, select a core temperature of 85 °C.

3. Add the beef stock, two sprigs of rosemary and two sprigs of thyme, the juniper berries and the bay leaves. Cover and simmer for approx. 15 minutes.

4. Cut the risen dough in half and roll out until 1 cm thick. Place one half in the universal tray or an ovenproof dish.

Chinese steak

Serves 6

Recipes

Ingredients:

1500 g pork 3-4 cloves of garlic 2 small pieces of ginger 3 tsp salt 3 tbsp soy sauce 3 tbsp honey 2 tbsp sherry 1 tsp Five Spice 2 tbsp Hoi Sin sauce Sambal Oelek

For the steam: Approx. 100 ml water

Method:

1. Finely chop the garlic. Peel the ginger and grate it. Mix the garlic and ginger with the salt, soy sauce, honey, sherry, Five Spice and Hoi sin sauce. Season the marinade with Sambal Oelek.

2. Cut the pork into 3 cm thick slices. Place in an airtight container, pour the marinade over the pork and close the container. Refrigerate the marinade for approx. 3-4 hours, turning occasionally.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Cooking duration: 20–30 minutes + preheating Bursts of steam: 1 Add the steam:

As soon as the meat has been placed in the oven

3. Remove the pork from the marinade and place on the rack with the universal tray underneath it. Place the rack and tray in a pre-heated oven and inject the burst of steam immediately.

Recipes

Spanish garlic rabbit

Serves 4

Ingredients:

1 rabbit Salt Pepper 4 sticks of celery 2 onions 2 tomatoes 4 cloves of garlic 5 tbsp olive oil 125 ml white wine 750 ml chicken stock 3 sprigs of thyme 4 bay leaves 100 g sliced black olives

For the steam: Approx. 100 ml water

Method:

1. Cut the rabbit into 6 pieces and season with salt and pepper. Coarsely chop the celery and onion, and dice the tomato.

2. Heat the olive oil in a pan and brown the meat all over. Add the tomatoes, celery, onions and garlic and fry gently.

3. Transfer to an ovenproof dish and add the white wine, chicken stock, thyme, bay leaves and olives and cook in the oven.

4. At the end of cooking, remove the meat. Sieve the sauce. Heat the sauce to reduce it and, if necessary, thicken with a little cornflour mixed with water.

Settings:

Function: Moisture plus d Temperature: 150–170 °C Shelf level: 2 Cooking duration: 40–50 minutes Bursts of steam: 2 Add the steam:

After 10 minutes After a further 20 minutes

Tip

Serve with pitta bread and a fresh, green salad.

Lamb cutlets with a pistachio crust

Serves 4

Recipes

Ingredients:

2 racks of lamb (approx. 400 g each) 50 g pistachio nuts, chopped 50 g butter 30 g breadcrumbs 1/2 tsp dried thyme Salt Pepper 2 tbsp olive oil

For the steam: Approx. 100 ml water

Method:

1. Mix the pistachio nuts (chopped very finely) with the butter and breadcrumbs. Season with the thyme, salt and pepper.

2. Season the lamb with salt and pepper. Heat the olive oil in a pan and brown the lamb all over. Place the lamb on the universal tray or an ovenproof dish with the meat facing upwards. Spread the meat with the pistachio mixture, place in a pre-heated oven and inject the first burst of steam immediately.

Settings:

Function: Moisture plus d Temperature: 200–220 °C Shelf level: 2 Cooking duration: 15 minutes + preheating Bursts of steam: 1 Add the steam:

As soon as the meat has been placed in the oven

When using the food probe, select a core temperature of 50 °C.

3. After cooking, wrap the meat in foil and leave to rest for 10 minutes. Then divide into cutlets.

Recipes

Potato dumplings

Serves 4

Ingredients:

125 g potatoes 20 g fresh yeast 8 tbsp lukewarm milk 1/2 tsp salt 250 g plain flour 2 tbsp soft butter 1 egg 200 g cream cheese with herbs

To glaze: Milk

For the steam: Approx. 150 ml water

Method:

1. Peel and cook the potatoes and press through a potato ricer while still hot. Leave to cool slightly.

2. Dissolve the yeast in the milk. Mix with the potatoes, salt, flour, butter and egg, and knead to form a malleable dough. Cover and place in the oven at 35 °C on Conventional heat for about 30 minutes to rise.

4. Place the dumplings in a greased ovenproof dish (approx. 20 x 30 cm), and put in the oven at 35°C on Conventional heat for a further 20–30 minutes.

5. Brush with the dumplings with milk and bake until golden.

Settings:

Function: Moisture plus d Temperature: 160–180 °C Shelf level: 2 Baking duration: 40–50 minutes Bursts of steam: 2 Add the steam:

After 8 minutes After a further 10 minutes

Tip

These dumplings make an excellent accompaniment to a stew.

3. Form the dough into 12 balls. Make a small hollow in the side of each, and spoon 1 tsp cream cheese into the centre, then press back together to seal.

Cheese soufflés

Serves 8

Recipes

Ingredients:

2 tbsp butter 30 g flour 200 ml hot milk Salt Freshly ground black pepper A pinch of nutmeg A pinch of cayenne pepper 4 egg yolks 120 g strong grated cheese (e.g. mature cheddar) 4 egg whites Breadcrumbs 2 tbsp Parmesan, grated

8 ramekins

For the steam: Approx. 100 ml water

Method:

1. Melt the butter in a saucepan and stir in the flour (don't allow it to brown). Add the milk. Simmer for 5 minutes, stirring all the time. Season with salt, pepper, nutmeg and cayenne pepper.

2. Beat in the egg yolks, a little at a time, then add the grated cheese.

4. Butter the ramekins and sprinkle with breadcrumbs. Fill the ramekins with the soufflé mixture to within 1 cm of the top. Sprinkle with the Parmesan.

5. Place the ramekins on the universal tray and bake in the pre-heated oven. Add the burst of steam immediately.

Settings:

Function: Moisture plus d Temperature: 180–200 °C Shelf level: 2 Baking duration: 20–25 minutes + preheating Bursts of steam: 1 Add the steam:

As soon as the food is placed in the oven

Tip

Serve the soufflés immediately or they will sink.

3. Beat the egg whites until stiff and carefully fold into the cheese sauce.

Recipes

Meatloaf en croute

Makes 15 slices

Ingredients:

1 pack frozen puff pastry (300 g) 1 red pepper and 1 yellow pepper 3 spring onions 1 kg minced beef 1 clove of garlic, finely chopped 100 g breadcrumbs 2 eggs Salt Freshly ground black pepper Paprika 2 tsp mustard

To glaze: 1 egg yolk Water

For the steam: Approx. 150 ml water

Method:

1. Defrost the puff pastry. Dice the peppers and slice the spring onions.

2. Mix the minced meat with the vegetables, garlic, breadcrumbs, eggs, spices and mustard.

4. Cut 3 small diamonds out of the lid, approx.3x3cm,andusetheoffcuts of pastry to decorate the lid with a pattern of your choice.

5. Mix the egg yolk with a little water, brush over the pastry and bake.

Settings:

Function: Moisture plus d Temperature: 180–200 °C Shelf level: 2 Baking duration: 60-70 minutes Bursts of steam: 2 Add the steam:

After 25 minutes After a further 15 minutes

3. Line a greased loaf tin (approx. 30 x 13 cm) with baking parchment. Roll out the pastry (approx. 45 x 50 cm). Line the loaf tin with the pastry so that the amount of pastry hanging over the sides is about the same as the depth of the loaf tin. Fill with the meat mixture and fold up the overhanging pastry to form the lid of the pie. Brush one edge with water and press to seal the pie.

Cheese pie

Serves 8

Recipes

Ingredients:

Dough: 40 g fresh yeast 150 ml lukewarm milk 150 g rye flour 200 g strong white bread flour 30 g butter 1/2 tsp salt 1/2 tsp sugar

For the filling: 300 g soft cheese, e.g. Port Salut 2 small red peppers, diced 2 small red onions, diced 2 tbsp chopped chives Salt Crushed black pepper Chilli powder

To decorate: 4 tbsp pumpkin seeds

For the steam: Approx. 250 ml water

Method:

1. Dissolve the yeast in the milk. Add to the other ingredients and knead to a malleable dough. Then cover and place in the oven to rise for 45 minutes at 35 °C on Conventional heat.

2. Cut the cheese into small cubes. Stir in the diced peppers and onions and season with salt, pepper and chilli powder.

3. Roll out the dough on a floured surface to a rectangle measuring 40 x 40 cm and place in a greased square ovenproof dish (approx. 20 x 20 cm) with the edges over the sides of the dish. Place the filling on the dough and fold the edges up over the filling, pressing them together to seal. Cut 5 diamonds (3 x 3 cm) out of the lid.

4. Brush with water and sprinkle with pumpkin seeds. Bake until golden. Leave to stand for 30 minutes before serving.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Baking duration: 50–60 minutes Bursts of steam: 3 Add the steam:

After 10 minutes After a further 10 minutes After a further 10 minutes

Tip

The pie is delicious served as a starter, or with salad as a light lunch.

Recipes

Ham and rocket tortellini

Serves 6

Ingredients:

125 g rocket 100 g air dried ham 300 ml cream 400 g sour cream Salt Pepper 800 g fresh tortellini 300 g cherry tomatoes, halved 4 tbsp pine nuts, roasted 50 g Parmesan, grated 50 g Emmental, grated

For the steam: Approx. 150 ml water

Method:

1. Wash and dry the rocket and cut into strips, along with the ham. Mix the cream with sour cream and season with salt and pepper.

2. Mix the tortellini with the halved tomatoes, rocket and ham. Place in a greased ovenproof dish (approx. 20 x 30 cm) and pour the cream over the top.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Cooking duration: 40–50 minutes Bursts of steam: 2 Add the steam:

After 12 minutes After a further 10 minutes

3. Sprinkle with pine nuts and Parmesan and bake until golden.

Mushroom cannelloni

Serves 4

Recipes

Ingredients:

1 onion 150 g cooked ham 350 g close cup mushrooms 2 tbsp oil 75 g goat's cheese 100 g mozzarella 150 g cream cheese Salt Pepper 16 cannelloni 300 ml stock 100 g sour cream 100 g grated cheese

For the steam: Approx. 150 ml water

Method:

1. Dice the onion, ham and mushrooms. Heat the oil in the pan and gently fry the onion. Add the ham and continue to fry gently for a short while. Add the mushrooms and fry for a short while.

2. Dice the goat's cheese and mozzarella. Add the cooled mushroom mixture and cream cheese and mix well. Season with salt and pepper to taste.

3. Fill the cannelloni with the mixture and place in an ovenproof dish (approx. 25 x 30 cm).

4. Mix the sour cream into the stock and pour over the cannelloni. Sprinkle with cheese and bake until golden.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Cooking duration: 45–55 minutes Bursts of steam: 2 Add the steam:

After 10 minutes After a further 10 minutes

Tip

Try using a piping bag (without the nozzle) to fill the cannelloni.

Recipes

Baked dumplings with plum compote

Serves 6

Ingredients:

500 g strong white bread flour 40 g fresh yeast 50 g sugar 250 ml lukewarm milk 1 tsp ground cinnamon A pinch of salt 100 g soft butter 1 egg 120 g plum compote

To decorate: 40 g icing sugar

For the steam: Approx. 150 ml water

Method:

1. Knead the flour, crumbled yeast, sugar, milk, cinnamon, salt, butter and egg together to form a dough. Cover and place in the oven for 20-30 minutes to rise.

2. Form the dough into 12 balls. Make a hollow in the side of each and spoon in 1 tbsp plum compote. Then press the sides together again to seal. Place the dumplings in a greased ovenproof dish (approx. 20 x 30 cm).

Settings:

Function: Moisture plus d Temperature: 150–170 °C Shelf level: 2 Baking duration: 40–50 minutes Bursts of steam: 2 Add the steam:

After 8 minutes After a further 10 minutes

Dust with icing sugar before serving.

Tip

Instead of plum compote, you could fill the dumplings with halved plums and a sprinkling of sugar. Decorate with icing sugar and serve with custard.

3. Allow the dumplings to rise for a further 20 minutes, then bake until golden.

Sweet cherry soufflés

Serves 8

Recipes

Ingredients:

Butter 50 g ground hazelnuts or ground almonds 6 tbsp morello cherries 2 egg yolks 80 g icing sugar Pulp from 1 vanilla pod 250 g quark 20 g cornflour 2 egg whites

8 ramekins

For the steam: Approx. 100 ml water

Method:

1. Butter the ramekins and sprinkle with the ground hazelnuts or ground almonds.

2. Drain the cherries and divide between the ramekins.

3. Beat the egg yolks with 60 g icing sugar until foamy. Stir in the vanilla pulp, quark and cornflour. Whisk the egg whites with the remaining icing sugar until stiff, then carefully fold into the egg yolk mixture.

Settings:

Function: Moisture plus d Temperature: 170–190 °C Shelf level: 2 Baking duration: 20-30 minutes Bursts of steam: Automatic

Dust with icing sugar before serving.

4. Fill the ramekins to within 1 cm of the top.

5. Place the ramekins on the universal tray in the oven and pour enough hot water into the tray to come half way up the ramekins. Bake until golden.

Descaling F

Only use the descaling tablets supplied with the appliance. These have been specially formulated and are available from the Miele Spare Parts Department or via the internet at www.miele-shop.com. Other types of descaling agents will damage the oven.

Follow the instructions on the package carefully to avoid damaging the oven.

Clean the oven interior after descaling to ensure that all traces of descaling agent have been removed.

When to run the descaling programme

The descaling programme can be run at any time.

However, to ensure the oven functions correctly you will be automatically prompted to run the descaling programme after a certain number of programmes.

A prompt will appear in the display when only a further 10 Moisture plus d programmes can be carried out:

After the 10th programme, the Moisture plus d function will be locked and cannot be used. If you select it, the following will appear in the display:

This means you must now carry out the descaling programme.

Descaling F

Descaling programme (overview)

The descaling programme takes approx. 90 minutes and includes a number of stages:

E0: Drawing in the descaling solution

Ei: Activation phase

E2: Rinse 1

E3: Rinse 2

E4: Rinse 3

E5: Evaporating the residual moisture

You can check the current stage of the descaling programme at any time by moving the triangle underneath the temperature symbol with the V sensor:

% S

Place the container with the

descaling solution on the floor of the oven.

A plastic tube with clip is supplied with your oven so that you do not have to hold the container with the descaling agent underneath the water intake tube.

H 5141, H 5241:

H 5041:

Preparation

Dissolve one descaling tablet in approx. 600 ml of cold tap water.

Place the universal tray on the top shelf level to collect the descaling solution after it has been used.

Attach one end of the plastic tube to the end of the water intake tube. Place the other end of the plastic tube in the bottom of the descaling solution container and secure it to the container with the clip.

Close the door.

Descaling F

Starting the descaling programme

Select the Moisture plus d function.

If the Moisture plus d function is locked, you can start the descaling programme immediately by touching the OK sensor.

^ Touch the V or W sensor until "E0"

appears in the display.

^ Touch the OK sensor.

The prompt for the intake process will appear:

Touch the OK sensor.

The intake process will begin.

You can hear the pump while this is happening.

The amount of solution specified can be more than the amount which is actually taken in. Some of the solution will therefore be left in the container at the end of descaling.

Leave the container with the plastic

tube connected to the intake tube in the oven. Top the container up with approx. 300 ml of water, as the system will need to draw in some more liquid during the activation phase.

Once the descaling solution has been drawn into the oven the Activation phase "Ei" will begin:

You can follow the duration as it counts down from 1 hour.

i:00

The system will take in more liquid at approximately five minute intervals. You will hear the noise of the pump for a moment or so.

The oven lighting will remain on during the entire process.

The last few minutes will be shown counting down in seconds.

At the end of the activation phase a buzzer will sound, if the buzzer is switched on (see "Settings % – P2"in the Operating and installation instructions).

Descaling F

The steam injection system will need to be cleaned at the end of the activation phase to remove all traces of descaling solution.

Cleaning is carried out by flushing approx. 1 litre of mains tap water through the system three times. The water is collected in the universal tray.

Take the universal tray out of the

oven and empty it. Place the tray back in the oven again on the top shelf level.

Unclip the plastic hose from the

container.

^ Rinse the container and fill with

approx. one litre of tap water.

^ Place the container back in the oven,

insert the plastic tube and secure it to the container with the clip.

The first rinse will be shown in the display as "E2".

Touch the OK sensor.

The prompt for the intake process will appear:

^ Touch the OK sensor.

The intake process will begin.

The water will be flushed through the system and will then collect in the universal tray.

Take the universal tray out of the oven and empty it. Place the tray back in the oven again on the top shelf level.

Unclip the plastic tube from the container. Fill it with approx. one litre of tap water. Place the container back in the oven, insert the plastic tube and secure it to the container with the clip.

Descaling F

The second rinse will be shown in the display as "E3".

Touch the OK sensor.

The prompt for the intake process will appear:

^ Touch the OK sensor.

The intake process will begin.

The water will be flushed through the system and will then collect in the universal tray.

The third rinse will be shown in the display as "E4".

Touch the OK sensor.

The prompt for the intake process will appear:

^ Touch the OK sensor.

The intake process will begin.

The water will be flushed through the system and will then collect in the universal tray.

Take the universal tray out of the oven and empty it. Place the tray back in the oven again on the top shelf level.

Unclip the plastic tube from the container. Fill it with approx. one litre of tap water. Place the container back in the oven, insert the plastic tube and secure it to the container with the clip.

Leave the universal tray (with the water which has collected in it) on the top shelf level in the oven whilst the evaporation of the residual moisture procedure takes place.

Descaling F

After the third rinse, the Evaporate residual moisture process needs to be

carried out. This stage is shown as "E5".

Before proceeding, remove the plastic tube and the container from the oven.

The following will appear in the display:

^ Touch the OK sensor.

The oven will heat up.

0:25

* T

The duration will count down in the display.

At the end of the evaporation process

a buzzer will sound, if the buzzer is

–

switched on (see "Settings % – P2" in the Operating and installation instructions).

"0:00" will appear and the T symbol

–

will flash.

0:00

^ Switch off the oven.

Allow the oven to cool down before cleaning by hand. Danger of burning.

^ Remove the universal tray and empty

it. Clean the oven interior to remove any condensation and descaling agent residue.

Leave the oven door open until the oven interior is completely dry.

During the evaporation process, the duration may be adjusted by the system according to how much water is currently present.

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(User instructions for ovens H 5041, H 5141, H 5241)

M.-Nr. 07 795 090 / 00

Miele H 5041, H 5141, H 5241 User instructions

Specifications and Main Features

Frequently Asked Questions

User Manual