Miele H 5051, H 5361 User instructions
User instructions
Baking, Roasting, Grilling
Defrosting, Cooking
Automatic Programmes
To avoid the risk of accidents or
damage to the appliance it is
essential to read these instructions
before it is installed and used for the
first time.
en-GB
M.-Nr. 07 450 080
Contents
Automatic programmes.............................................5
To use an Automatic programme ......................................6
Notes on using these programmes .....................................6
Food probe .......................................................7
How the food probe works............................................7
Applications .......................................................7
Important notes about using the food probe ..............................8
To use the food probe ...............................................8
Making use of residual heat ........................................9
Baking tips ......................................................10
Bakeware ........................................................10
Baking parchment ..............................................10
Universal tray ..................................................10
Loaf tins ......................................................10
Notes about the charts .............................................11
Temperature, baking duration .....................................11
Shelf level .....................................................11
Frozen food ......................................................11
Baking chart .....................................................12
Fan plus .........................................................12
Conventional heat .................................................13
Intensive bake ....................................................14
Roasting tips ....................................................15
Browning......................................................16
Standing time ..................................................16
Roasting poultry ................................................16
Frozen meat ...................................................16
Roasting chart ...................................................17
Slow cooking ....................................................18
Using the Slow cooking programme ...................................18
Grilling tips ......................................................20
Grill chart .......................................................23
Defrost .........................................................24
Cooking ready meals..............................................25
2
Contents
Cakes ..........................................................26
Open apple tart ...................................................26
Apple cake.......................................................27
Apple pie ........................................................28
Apple hazelnut streusel .............................................29
Butter cake.......................................................30
Guglhupf ........................................................31
Plaited loaf .......................................................32
Yeast dough......................................................33
Marble cake ......................................................34
Fruit streusel cake .................................................35
Swiss apple pie ...................................................36
Sponge cake .....................................................37
Streusel cake .....................................................38
Cookies/muffins ..................................................39
Biscuits .........................................................39
Chocolate cherry muffins............................................40
Walnut muffins ....................................................41
Drop cookies .....................................................42
Chocolate dessert (French speciality)..................................43
Chocolate sponge puddings (Austrian speciality) ........................44
Bread...........................................................45
White bread with herbs .............................................45
Rye bread .......................................................46
Sweet bread......................................................47
White bread on a tray ..............................................48
Bread mixtures...................................................49
Notes for baking bread using Automatic programmes .....................49
Bread rolls ......................................................50
Yeast rolls .......................................................50
Croissants .......................................................50
Pizza ...........................................................51
Meat............................................................53
Notes for cooking meat using Automatic programmes .....................53
3
Contents
Poultry..........................................................54
Notes for cooking poultry using Automatic programmes ...................54
Fish ............................................................55
Notes on cooking fish using Automatic programmes ......................55
Bakes/gratin .....................................................56
Potato gratin in a mustard sauce......................................56
Potato cheese bake ................................................57
Lasagne .........................................................58
4
Automatic programmes
Your oven has a wide range of Auto
matic programmes to enable you to
achieve excellent results with ease.
Each programme contains information
such as cooking function, temperature
and duration.
All you have to do is select the Auto
matic programme and when baking
with an Automatic programme you can
also select whether you want your cake
to have a normal or darker finish.
-
-
The following are available:
Auto roast (oven function, depending
–
on model)
Slow cooking
–
Cakes
–
Cookies/muffins
–
Bread
–
Bread mix
–
Bread rolls
–
Pizza
–
– Meat
– Poultry
– Fish
– Bakes/gratin
– Frozen food
Sample recipes for different Automatic
programmes are given at the end of
this booklet.
5
Automatic programmes
To use an Automatic
programme
"Select c.
^
Use the ; or ? sensor to scroll
^
through the list until the option you
want is highlighted.
Use the OK sensor to select the
^
option you want, e.g. Cakes.
A list of different cake options will
appear in the display.
Select the relevant sub-menu for the
^
dish you want to cook (e.g. Apple
tart).
^ Next you need to enter your specific
cooking requirements, following the
instructions in the display.
The degree of doneness, browning
level etc. are shown by a seven
segment bar. The middle setting is
displayed by a filled-out segment in the
middle of the bar.
NH H H TTTTT H H HN
To change the setting, move the
filled-out segment to the left or right
with the ; or ? sensor.
Notes on using these
programmes
When using the Automatic
–
programmes the recipes provided
are designed as a guide only.
You can use them for other similar
recipes, including those using
different quantities.
The oven interior should be at room
–
temperature before starting an Auto
matic programme.
Some programmes require the
–
addition of liquid or vegetables
during cooking. You will be
prompted by a message in the
display when this needs to be done
(e.g. "Add liquid at ...").
– Some programmes require a
pre-heating phase before food is
placed in the oven. A prompt will
appear to tell you when to add the
food.
–
For frozen food follow the instructions
in the display.
-
You can delay the start by selecting the
"Start later" option.
Entries made are shown in the display.
To finish an Automatic programme early
you have to switch the oven off.
If by the end of an Automatic
programme the food is not cooked
enough, select the "Cont. cooking"
function.
6
Food probe
Applications
Apart from Automatic programmes, the
food probe can be used with the
following functions:
Using the food probe enables the
roasting process to be monitored
simply and reliably.
How the food probe works
The metal tip of the food probe is
inserted into the food. There is a
temperature sensor in the metal tip
which measures the core temperature
of the food during cooking. The rise in
the core temperature reflects the extent
to which the food is cooked.
You can programme the core
temperature to be lower or higher,
depending on whether you want your
meat to be medium or well done.
The core temperature can be set within
a range of 30 to 99 °C. Refer to the
Roasting chart for the core temperature
range applicable for different types of
meat.
The duration for roasting meat by
temperature using the probe is similar
to the duration when cooking by time.
ß Auto roast
ß Fan plus
ß Conventional heat
ß Fan grill
7
Food probe
Important notes about using
the food probe
Please note:
You can place the meat in a pot or
–
on the rack in the universal tray with
the anti-splash insert (if present).
The metal tip of the food probe must
–
be fully inserted into the centre of the
food.
When cooking poultry, insert the
–
metal tip into the thickest part of the
breast.
– Do not let the metal tip touch any
bones or insert it into a particularly
fatty area of the meat. If fat or bone
come into contact with the probe,
this can lead to the oven being
switched off too early.
– If the meat is very heavily marbled
with fat, select the highest core
temperature given in the roasting
chart.
To use the food probe
Insert the metal tip fully into the food.
^
Place the food in the oven.
^
^ Insert the plug of the food probe into
the socket until you feel it engage.
^ Close the door.
^ Select the oven function or Automatic
programme.
^ Alter the recommended temperature
if necessary
–
When using roasting bags or
aluminium foil, insert the probe
through the bag or foil into the centre
of the meat. You can also place the
meat, with the food probe inserted,
inside the foil. Follow the roasting
bag / aluminium foil manufacturer's
instructions.
8
Food probe
Alter the recommended core
^
temperature of 60°C, if required.
For Automatic programmes, the core
temperature is pre-set.
You can also delay the start of the
cooking programme to a later time.
Select the "Start time" option or if using
an Automatic programme, the "Start
later" option. The duration of the
cooking programme is about the same
as if you were cooking the food without
using the food probe.
When the core temperature selected
has been reached,
– the oven switches off automatically.
– "Prog. finished" will appear in the
display.
– a buzzer will sound.
If the food is not yet cooked sufficiently,
insert the food probe into another place
and repeat the programme.
Making use of residual heat
The heating in the oven switches off
shortly before the end of the cooking
programme. The residual heat in the
oven is sufficient to complete the
cooking process.
Using the residual heat in the oven
saves energy.
"Use residual heat" will appear in the
display to show that the oven is in
energy save mode. The current core
temperature of the food will no longer
be shown.
The cooling fan continues to run, as
does the hot air fan if a "fan" setting has
been chosen.
9
Baking tips
Refer to the baking charts for
suggestions of temperatures, shelf
levels and cooking durations. These
take into account a range of different
baking tins, quantities and cooking
traditions.
Handling and preparing food
correctly is essential for maintaining
good health.
Only bake cakes, pizza, chips etc
until they are golden. Do not
overcook them.
Bakeware
Please take into account the material of
your bakeware in your choice of oven
function:
Fan plus U, Intensive bake O
Any heat-resistant material can be
used.
Baking parchment
Because of their PerfectClean anti-stick
surface the baking tray and the
universal tray do not need to be
greased or lined with baking parchment
for baking.
Baked goods are easily removed when
done.
Baking parchment is only necessary
when baking:
Anything with a high salt content
–
(e. g. pretzels, bread sticks),
because sodium can damage the
PerfectClean surface.
– Meringues or biscuits with a high
egg-white content, because they
are more likely to stick.
Universal tray
When baking cakes with fresh fruit
toppings and deep sponge cakes
place the tin in the universal tray to
catch any spillages and keep the oven
cleaner.
Conventional V
Dark metal, enamel or aluminium
baking tins with a matt finish, as well as
heat-resistant glass and ceramic
dishes can be used.
Bright, shiny metal tins result in uneven
or poor browning and in some cases
cakes might not cook properly.
10
Loaf tins
Place cakes in loaf tins and rectangular
tins with the longer side across the
width of the oven for optimum heat
distribution and even results.
Notes about the charts
The figures in square brackets [ ]
relate to appliances with three shelf
levels.
Temperature, baking duration
To achieve even results without
over-browning the food,
always select the lowest
–
temperature given in the chart.
Do not set a temperature higher than
that recommended. Increasing the
temperature may reduce the cooking
time, but will lead to uneven
browning, and unsatisfactory
cooking results.
– Check if the food is cooked at the
end of the shortest time quoted.
To check if a cake is ready, insert a
wooden skewer into the centre.
It is ready if the skewer comes out
clean, without dough or crumbs
sticking to it.
Shelf level
The shelf levels are counted from the
bottom of the oven upwards (1= lowest,
5 = highest).
A maximum of two trays can be used at
once in an oven with three shelf levels.
If you are using both universal trays
and baking trays on several shelf levels
at the same time, the universal tray(s)
should be placed below the baking
tray(s).
Baking tips
Number
of trays
U 12
2 1 and 3 [1 and 2]
3 1,3and5*[–]
d 1 2 [1]
O 1 1 or 2
V 1 1 or 2
* When baking moist cakes, bread etc
do use more than two baking trays at
the same time.
Frozen food
When baking frozen products such as
cakes, pizza and baguettes, use the
lowest temperature quoted on the
manufacturer's packaging. Bake on a
layer of baking parchment placed on
the rack. Cooking large frozen items on
the baking tray or the universal tray can
cause the metal to distort. This
distortion would increase with
subsequent use.
Small items of frozen food such as
oven chips or potato croquettes can
be cooked on the universal tray. Place
them on baking parchment and select
the lowest temperature quoted on the
manufacturer's packaging. Turn several
times during cooking.
Shelf level(s)
11
Baking chart
Fan plus
Cakes/biscuits
Temperature
in °C
Recommended
shelf level
1)
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
Small cakes4)(tray)
Sponge mix
Sponge cake (3 to 6 eggs)
Sponge cake (2 eggs)
Swiss roll
4)
4)
4)
4)
3)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
160 – 180
160 – 180
160 – 180
2
2
2
2
2
2
2
2
1, 3 [1, 2]
2
2
2
5)
Rubbed in mixture
Tart/flan base
Streusel cake
Small cakes/biscuits
4)
Cheese cake
Apple pie
Apricot tart with topping
Swiss open fruit/savoury flan
3)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 210
Yeast mixtures and quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread
Pizza (tray)
3)
4)
Onion tart
Apple turnvovers
30–50
150 – 170
150 – 170
160 – 180
160 – 180
170 – 190
170 – 190
170 – 190
150 – 170
Choux pastry4), Eclairs 160 – 180 1, 3 [1, 2]
Puff pastry 170 – 190 1, 3 [1, 2]
Meringues, Macaroons 120 – 140 1, 3 [1, 2]
2
2
1, 3 [1, 2]
2
2
2
2
Oven floor
2 [2]
2
2
2
2
2
2
1, 3 [1, 2]
5)
6)
5)
5)
5)
5)
1) The figures in square brackets relate to appliances with three shelf levels, if different.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
3) Pre-heat the oven.
4) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.
5) Take baking trays out of the oven early if the food is sufficiently browned before the specified
time has elapsed.
6) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
Time
in min.
60–70
65–80
25–40
60–80
45–50
35–55
55–65
25–30
20–25
25–35
20–25
20–25
20–25
45–55
15–25
70–90
50–70
55–75
25–35
15–30
50–60
35–45
40–50
40–50
50–60
35–45
35–45
25–30
30–40
20–25
25–50
2)
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
12
Baking chart
Conventional heat
Cakes/biscuits
Temperature
in °C
Recommended
shelf level
1)
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
3)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
Small cakes/biscuits
Sponge mix
Sponge cake (3 to 6 eggs)
Sponge cake (2 eggs)
Swiss roll
3) 4)
3) 4)
3) 4)
3) 4)
3) 4)
3) 4)
150 – 170
170 – 190
170 – 190
150 – 170
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
170 – 190
170 – 190
180 – 200
2
2
2
2
2
2
2
2
3 [2]
3 [2]
3 [2]
3 [1]
Rubbed in mixture
Tart/flan base
Streusel cake
Small cakes/biscuits
Cheesecake
Apple pie
3)
Apricot tart, with filling
Swiss open fruit/savoury flan
3) 4)
3)
3)
Yeast mixtures and quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread
Pizza (tray)
Onion tart
Apple turnvovers
Choux pastry
Puff pastry
3) 4)
3)
3)
3) 4)
, Eclairs 180 – 200 3 [2] 35 – 45
3)
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
170 – 190
220 – 240
30–50
160 – 180
170 – 190
180 – 200
160 – 180
190 – 210
190 – 210
180 – 200
160 – 180
190 – 210 2 15 – 25
2
2
3 [2]
2
2
2
1 [2]
Oven floor
1[1or2]
6)
2
[2]
6)
2
[2]
1 [2]
2
1 [2]
2
2
5)
Meringues3), Macaroons 120 – 140 2 25 – 50
1) The figures in square brackets relate to appliances with three shelf levels, if different.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
3) Pre-heat the oven.
4) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.
5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
6) Shelf level for yeast dough. For quark dough, use shelf level 3.
Time
in min.
60–70
65–80
25–40
60–80
45–50
35–55
55–65
20–25
15–25
20–35
15–20
12–16
15–20
45–55
15–25
70–90
45–65
55–75
25–35
15–30
50–60
35–45
40–50
50–60
50–60
30–40
25–35
25–30
2)
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
13
Baking chart
Intensive bake
Particularly suitable for
dishes that require a moist topping and crisp base like pizza and quiche
–
lorraine.
cakes with a filling where the base has not been pre-baked, e.g. some
–
cheesecakes.
Cakes/biscuits
Creamed mixture
Fresh fruit cake, with filling (tray) 150 – 170 2 [1] 30 – 35
Rubbed in mixture
Cheesecake
Apple pie
Apricot tart, with filling
Swiss open fruit/savoury flan
Yeast mixtures and quark dough
Pizza (tray)
Onion tart
1) The figures in square brackets relate to appliances with three shelf levels, if different.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
3) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.
3)
Temperature
in °C
150 – 170
150 – 170
150 – 170
190 – 210
170 – 190
170 – 190
Recommended
shelf level
1)
2
2
2 [1]
1or2
2
2
Time
in min.
65–75
50–60
50–60
25–30
40–50
25–35
2)
In general, if a range of temperatures/times is given, it is best to select a lower temperature and to
check the food after the shortest time.
14
Subject Notes
Function
Auto roast [ You can also use Conventional heat V.
Containers
Any heat-resistant
containers
Shelf level
1or2
Pre-heating
not required
Temperature
Please refer to the
Roasting chart.
Roasting times
Please refer to the
Roasting chart.
The Miele Gourmet oven dish, roasting pans with a lid,
ovenproof china or glass, roasting bags, dishes made from
earthenware or cast iron, the universal tray, the rack on top of
the universal tray.
We recommend roasting in a covered pot, as
this ensures that sufficient stock remains for making gravy.
–
and the oven stays cleaner, too.
–
On ovens with 3 shelf levels, use shelf level 1 or 2, depending
on the height of the meat.
Place the roasting pan on the rack into a cold oven.
Exception: roast beef / fillet.
– Do not select a higher temperature than that suggested.
The meat will become brown, but will not be cooked
properly.
– With Auto roast [, set the temperature 20°C less than for
Conventional heat V .
– For cuts which weigh 3 kg or more, set the temperature
approx. 10 °C lower than that given in the Roasting chart.
Roasting will take longer at the lower temperature, but will
be more even.
–
For roasting directly on the rack, set the temperature
about 20°C lower than for roasting in a covered pot.
To calculate the roasting time: The traditional British method is
to allow 15 to 20 minutes per lb/450 grammes, according to
type of meat, plus approx. 20 minutes, adjusting the length of
time as roasting proceeds to obtain the required result.
Roasting tips
15
Roasting tips
Useful tips
Browning
Browning only occurs towards the end
of the roasting time. Remove the lid
about halfway through the roasting time
if a more intensive browning result is
desired.
Standing time
At the end of the programme, take the
roast out of the oven, wrap in aluminium
foil and leave to stand for about
10 minutes. This helps retain juices
when the meat is carved.
Roasting poultry
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Frozen meat
Do not roast deep frozen meat. Meat
should be thoroughly defrosted before
roasting.
16
Roasting chart
For ovens with 5 shelf levels, use shelf level 2.
For ovens with 3 shelf levels, use shelf level 1 or 2, depending on the height of the
meat.
Time
in min.
1)
4)
Core temp.
2)
in °C
6)
Auto roast [ Conventional V
Food
Topside of beef, approx.
1kg
Beef fillet or roast beef,
approx. 1 kg
Venison, approx. 1 kg 180 – 200 90 – 120 190 – 210 90 – 120 80 – 90
Pork joint, approx. 1 kg 170 – 190 100 – 120 200 – 220 100 – 120 80 – 90
Pork joint with crackling,
approx. 2 kg
Gammon joint, approx. 1 kg 170 – 190 60 – 70 200 – 220 60 – 70 75 – 85
Meat loaf, approx. 1 kg 160 – 180 70 – 80 190 – 210 70 – 80 75 – 80
Veal, approx. 1.5 kg 170 – 190 100 – 120 190 – 210 100 – 120 70 – 75
Leg of lamb, approx. 1.5 kg 170 – 190 90 – 120 200 – 220 90 – 120 80 – 85
Rack of lamb, approx.
1.5 kg
Poultry, 0.8–1kg 170–190 60–70 190–210 60–70 85–90
Poultry, approx. 2 kg 170 – 190 90 – 110 190 – 210 90 – 110 85 – 90
Poultry, stuffed, approx.
2kg
Poultry, approx. 4 kg 160 – 180 150 – 180 180 – 200 150 – 180 85 – 90
Fish, whole, approx. 1.5 kg 160 – 180 35 – 55 190 – 210 35 – 55 75 – 85
1) We recommend Auto roast [ for roasting. However, Conventional heat V
can also be used.
2) When roasting with the food probe.
3) Temperature in a covered pot.
If open roasting, set the temperatures 20°C lower.
4) Unless otherwise stated, the times given are calculated on the basis of an oven which has not
been pre-heated.
5) Pre-heat the oven.
6) Rare: 60 – 65°C, medium: 70 – 75°C, well done: 80-85 °C
5)
5)
Temperature
3)
in °C
170 – 190 100 – 120 190 – 210 100 – 120 80 – 90
190–210 45–55 200–220 45–55 60–85
150 – 170 160 – 180 180 – 200 120 – 150 80 – 90
170–190 50–60 190–210 50–60 70–75
170 – 190 110 – 130 190 – 210 110 – 130 85 – 90
Time
in min.
Temperature
4)
in °C
3)
In general, if a range of temperatures and times is given, it is best to select a temperature in the
middle and to check the food after the shortest time.
17
Slow cooking
This Automatic programme
incorporates a cooking function,
temperature and core temperature and
is ideal for cooking beef, pork, veal or
lamb when a tender result is required.
Meat cooked at a low temperature over
a long period will be tender and
succulent.
First the meat needs to be seared all
over at a high temperature on the hob
in order to seal it.
The cooking process is then continued
in the oven on the Slow cooking
programme. The meat juices inside the
joint start to circulate evenly throughout
the meat to reach the outer layers.
This gives very tender and succulent
results.
Using the Slow cooking
programme
Select Slow cooking from the main
^
menu or from the list of Automatic
programmes.
Follow the messages given in the
^
display until the programme starts.
Place the universal tray with the rack
on top in the oven for the pre-heating
phase.
Whilst the oven is pre-heating, sear
^
the meat thoroughly on the hob.
^ Then place the meat on the rack and
insert the food probe into a fleshy
part of the meat.
Refer to the section "Food probe".
^ Place the rack together with the
universal tray on the shelf level
specified.
,
The top heating element/grill
element is hot. Danger of burning.
18
At the end of the programme the
message "Programme finished" will
appear in the display and the buzzer
will sound.
If the meat is not cooked to your
satisfaction, you can extend the
cooking programme.
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