Miele H 5081, H 5681, H 5688 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 - AU, NZ

M.-Nr. 07 689 680

Contents

Automatic programmes.............................................6

To use an Automatic programme ......................................6

Notes on using these programmes ..................................7

Automatic programmes - overview ...................................8

Food probe ......................................................10

How the food probe works...........................................10

Applications ......................................................11

Important notes about using the food probe .............................11

To use the food probe ..............................................12

Time left display ................................................13

Using the residual heat, Energy save function .........................13

Baking tips ......................................................14

Bakeware ........................................................14

Baking parchment ..............................................14

Universal tray ..................................................14

Rectangular tins ................................................14

Notes about the charts .............................................15

Temperature, baking duration .....................................15

Shelf level .....................................................15

Frozen food ......................................................15

Baking chart .....................................................16

Fan Plus U ......................................................16

Conventional heat V ..............................................17

Intensive bake O .................................................18

Roasting tips ....................................................19

Browning......................................................20

Standing time ..................................................20

Frozen meat ...................................................20

Roasting chart ...................................................21

Slow cooking ....................................................22

Using the Slow cooking programme ...................................22

Slow cooking without an Automatic programme ..........................23

Grilling tips ......................................................24

Grill chart .......................................................27

Defrost .........................................................28

Bottling .........................................................29

Cooking ready meals..............................................30

Contents

Bakes/gratin .....................................................31

Cheese soufflé (from France) ........................................31

Potato gratin in a mustard sauce......................................32

Potato cheese bake ................................................33

Garlic soup (from Spain - Sopa Castellana) .............................34

Lasagne .........................................................35

Pasta bake .......................................................36

Jansson's bake (from Sweden) .......................................37

Eggplant moussaka ................................................38

Spinach parcels (Spanakopita) .......................................39

Quiche Lorraine ...................................................40

Ratatouille .......................................................41

Tuna pie (from Spain, Empanada gallega) ..............................42

Bread / Rolls / Bread mixtures ......................................43

Dessert .........................................................44

Chocolate sponge puddings (from Austria) .............................44

Caramel pudding (from Norway) ......................................45

Flan (from Spain) / Crème caramel ....................................46

Chocolate dessert (from France)......................................47

Reheating .......................................................48

Fish ............................................................49

Notes for cooking fish using the Automatic programmes ...................49

Fish ............................................................50

Hake in a herb sauce (from Spain - Merluza en salsa verde) ................50

Red mullet en Papillote .............................................51

Salt cod brandade ................................................52

Meat............................................................53

Notes for cooking meat using the Automatic programmes ..................53

Meat loaf (from Sweden) ............................................54

Christmas ham (from Sweden) .......................................55

Fillet of pork en croûte ..............................................56

Baked goods ....................................................57

Biscuits .........................................................57

Chocolate cherry muffins............................................58

Walnut muffins ....................................................59

Drop cookies .....................................................60

Contents

Vanilla biscuits ....................................................61

Choux buns ......................................................62

Poultry..........................................................63

Notes for cooking poultry using the Automatic programmes .................63

Duck à l'orange ...................................................64

Cakes ..........................................................65

Open apple tart ...................................................65

Apple cake.......................................................66

Apple pie ........................................................67

Apple hazelnut streusel .............................................68

Gateau ..........................................................69

Butter cake.......................................................71

Gugelhupf .......................................................72

Plaited loaf .......................................................73

Yeast dough......................................................74

Almond cake (from Spain - Tarta de Santiago) ...........................75

Marble cake ......................................................76

Fruit streusel .....................................................77

Swiss apple pie ...................................................78

Sponge cake .....................................................79

Streusel cake .....................................................80

Raisin loaf .......................................................81

Pizza ...........................................................82

Sabbath programme ..............................................83

Automatic programmes

Your appliance has a wide range of Automatic programmes to enable you to achieve excellent results with ease. Temperatures, power levels and cooking duration times for these programmes are stored in the electronics of your appliance which have been tested by Miele.

All you have to do is select the Auto matic programme and then the degree of doneness required. For instance under Beef you can select "Roast" and then input whether you want it "well-done", "medium" or "rare", or under Baked goods you can select whether you want your cake to be have a "Normal" or "Darker" finish.

Sample recipes for different Automatic programmes are given at the end of this booklet.

To use an Automatic programme

Select "Automatic".

Select the relevant sub-menu for the

type of food you want to cook (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, Follow 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.

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 "Continue cooking" or "Continue baking" function.

Automatic programmes

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.

The duration displayed at the

–

beginning of an Automatic programme is an estimate. Depending on the programme, the duration can be shorter or longer. Especially when using the food probe, the duration will depend on the time when the core temperature is reached. Even the temperature of the meat can make a difference to the duration.

– 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 stock 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.

The “Reheat” Automatic programme

–

is for reheating plated meals. Follow the instructions in the display.

For frozen food follow the instructions

–

in the display.

Automatic programmes can also be

–

saved as "User Programmes" and be saved into the Main menu. The "Save as" option will appear in the display at the end of the programme.

–

For sensor-controlled programmes, it is important to keep the door shut during the cooking process. Otherwise the sensor can not work properly and the cooking result will be impaired. To ensure the correct result please follow the relevant messages in the display.

Automatic programmes - overview

Cakes

Apple tart

Apple...

tart

–

pie

–

with Streusel topping

– Gateau

Butter cake

Guglhupf

Yeast dough *

prove for 15 minutes

–

prove for 30 minutes

–

prove for 45 minutes

– Plaited loaf

Almond cake

ß ß Marble cake ß Fruit streusel

– Yeast dough – Quark dough

ß Swiss apple cake ß Sponge cake ß Streusel cake ß Raisin loaf

ß Baked goods

ß Biscuits

Muffins –

With fruit

–

Without fruit

Drop cookies

Vanilla biscuits

Choux buns

Bread

Baguettes *

Flat bread*

White bread in tin *

Mixed grain bread *

Olive bread *

Rye bread **

White bread on baking tray *

Bread mixes

Farmhouse bread **

Spelt bread *

White bread in tin **

Multigrain bread **

Wholegrain bread *

Bread rolls

Croissants *

Yeast rolls **

Sesame cheese rolls **

Pizza

Fresh

Yeast dough

–

Quark dough

–

ß Deep frozen

– not pre-baked – Pre-baked – American style

ß Meat

ß Veal

– Roast veal * – Veal knuckle

ß Lamb

– Leg of lamb on the bone –

Boned saddle lamb

Beef –

Fillet of beef *

–

Sirloin joint *

Pork –

Meat loaf

–

Fillet en croute

–

Boned gammon *

–

Bratwurst

–

Roast pork with crackling *

–

Ham roast

–

Christmas ham

Automatic programmes - overview

Game

Haunch of hare

Saddle of hare

Venison saddle

Rabbit

Roebuck haunch

Roebuck saddle *

Poultry

Duck

Duck à l'orange

Goose

Chicken

Turkey

Turkey thighs *

ß Fish

ß Trout ß Carp ß Salmon fillet ß Salmon trout ß Plaice ß Red mullet en Papillote ß Hake in a herb sauce ß Sole ß Salt cod brandade

Frozen food

Baguettes with topping

Fish fingers

Potato parcels

Croquettes

Chips

Fish pie

Reheat

Meat and vegetables *

Meat and potatoes *

Meat and dumplings *

Meat and noodles *

Fish and vegetables *

Fish and potatoes *

ß ß Vegetable bake * ß Pasta bake * ß Pasta in sauce * ß Pizza * ß Ragout/Frikassee *

ß Dessert

ß Crème caramel ß Caramel pudding ß Chocolate dessert ß Chocolate sponge

Bakes/gratins

Jansson's Bake

Potato gratin –

Raw potatoes

–

Cooked potatoes

Cheese soufflé

Garlic soup

Lasagne –

5-7 sheets

–

8-19 sheets

–

20-29 sheets

Moussaka

Pasta bake

Quiche Lorraine

Ratatouille

Spinach in puff pastry

Tuna pie

Slow cooking

Fillet of veal

Boned saddle of veal

Boned gammon

Boned saddle of lamb

Fillet of beef

Sirloin joint

Pork fillet

Sabbath programme

Footnotes: * Programme with added moisture ** Programme with added moisture

+ can be cooked using "Night baking"

Food probe

Using the wireless food probe enables the temperature during the cooking process to be monitored simply and accurately.

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 rise in the core temperature can be followed in the display once the core temperature has risen above 20 °C.

The core temperature value is transmitted by radio signal from the food probe handle to a receiver in the middle top heat element.

Accurate transmission is only possible when the door is shut.

If the oven door is opened during the cooking programme, e.g. to baste the meat, then the radio signal is interrupted. It will resume once the door has been closed. It will take a few seconds for the current core temperature to show up in the display again.

The food probe must not stay in the oven if it is not in use. The temperature sensor will be damaged at temperatures over 100 °C. Therefore, make sure that the food probe is stored correctly in its holder in the door when it is not in use. The food probe won't be damaged when it is inserted into the food, as it is only possible to select core temperatures between 30 °C and 99 °C.

The cooking programme will stop automatically once the core temperature you have set for the food has been reached.

Food probe

Applications

Apart from Automatic programmes, the food probe can be used with the following functions:

Auto roast

Fan Plus

Moisture Plus

Conventional heat

Fan grill

Slow cooking

Important notes about using the food probe

To ensure optimum results,

please observe the following instructions.

Avoid:

– The wireless food probe can be

washed in the dishwasher.

Do not allow the handle of the food

–

probe to sit in any sauce or cooking liquid, or to rest on the food or on the edge of the cooking container.

Do not use the food probe to lift or carry the food. Danger of breaking.

Note:

– The metal tip of the food probe must

be fully inserted into the centre of the food. The handle should be angled upwards towards the corners or the door of the oven. Make sure it is not horizontal.

–

Do not use deep, narrow, metal cooking containers, as these will disturb the radio signal.

–

Do not place any metal items above the food probe, such as lids, aluminium foil, racks or baking trays on a shelf level above the food with the food probe. Glass lids may be used.

–

Do not use a second standard food probe made of metal at the same time.

–

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.

Food probe

If the meat is very heavily marbled

–

with fat, select the highest core temperature given in the roasting chart.

When using roasting bags, insert the

–

probe through the bag into the centre of the meat. You can also place the meat, with the food probe inserted, inside the foil. Please follow the manufacturer's instructions.

If wrapping the meat in aluminium

–

foil, the food probe must be inserted through the foil to the centre of the meat.

If an error message comes up in the display to indicate that there is no contact between the transmitter and the receiver, reinsert the food probe into a different part of the food.

To use the food probe

Follow the instructions in the display when using an Automatic programme. The temperature and the core temperature are specified by the programme.

Prepare the food in the usual way.

Remove the food probe from its

holder in the door.

The metal tip of the food probe is

inserted into the food. The handle should be angled upwards.

^ Place the food in the oven and close

the door.

^ Select the oven function or Automatic

programme.

The recommended temperature will appear highlighted.

^ Alter the recommended temperature

if necessary

Select "Core temperature - - °C".

The recommended core temperature of 60 °C will appear.

Alter the recommended core temperature if necessary.

You can also delay the start of the cooking programme to a later time. Select the "Start time" option.

Food probe

When calculating the approx. end time, bear in mind that the duration of a cooking programme is approx. the same, whether or not the food probe is being used.

You can not enter "Duration" or "End" because the total length of time depends on the core temperature.

Time left display

After a certain time the estimated time remaining (i.e. the time left to run),

appears in the oven display. The actual core temperature is no longer displayed and cannot be called up.

The time remaining is calculated from the oven temperature selected, the required core temperature and the pattern of the increasing core temperature.

The time remaining first shown is an estimate. As the cooking process continues the time remaining is revised continuously, and a more accurate revised figure shown.

The time remaining will be deleted, if –

the oven or core temperature is changed.

–

or a different oven function is chosen,

If the oven door was open for a longer period of time, the time remaining will be recalculated.

Using the residual heat, Energy save function

Shortly before the end of the cooking programme, the oven heating switches off. The remaining heat in the oven is enough to finish the cooking programme.

Using the residual heat in the oven saves energy.

"Energy save phase" will appear in the display to show that the oven is in energy save mode. The actual core temperature is no longer visible in the display.

The cooling fan continues to run, as do the hot air fan if a "fan" setting has been chosen.

When the core temperature selected has been reached,

– the oven switches off automatically.

– the message "Programme finished"

and the

O symbol appear in the

display.

–

a buzzer will sound, if it is switched on (see "Settings - Volume - Buzzer tones").

If the food is not yet cooked sufficiently, insert the food probe into another place and repeat the programme.

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 heat V

Dark metal, enamel or aluminium baking tins with a matt finish, as well as heat-resistant glass and ceramic dishes can be used.

Rectangular tins

Place cakes in rectangular tins with the longer side across the width of the oven for optimum heat distribution and even results.

Notes about the charts

The information in brackets [ ] refer 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 an uneven browning, and unsatisfactory cooking result.

– 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.

A maximum of two trays can be baked together in an oven with three shelf levels.

The univsersal tray should be placed underneath the baking tray, if you are using a universal- and a baking tray on several levels at the same time.

Baking tips

Number

of trays

U 12

2 1 and 3 [1 and 2]

3 1,3and5*

U 1 2 [1]

O 1 1 or 2

V 1 1 or 2

* When baking moist cakes, bread etc

do not use more than two baking tins at the same time.

Frozen food

When baking frozen products such as cakes, pizzas 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 parchment and select the lowest temperature quoted on the manufacturer's packaging. Turn several times during cooking.

Shelf level

Baking chart

Fan Plus U

Cakes / biscuits

Temperature

in °C

Recommended

shelf level

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 cakes/biscuits (tray)

150–170 150–170 150–170 150–170 150–170 150–170 150–170 150–170 150–170

2 2 2 2 2 2 2 2

1, 3 [1, 2]

Sponge mix

Sponge cake (2 to 6 eggs) Swiss roll

160–180 160–180

2 2

Rubbed in mixture

Tart / flan base Streusel cake Small cakes/biscuits

Cheese cake Apple pie Apricot tart with topping Swiss apple pie

(tray)

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) Onion tart Apple turnvovers

50 150–170 150–170 160–180 160–180 170–190 170–190 170–190 150–170

Choux pastry, Eclairs 160–180 1, 34)[2] 30–45 Puff pastry 170–190 1, 3 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

[2]

[2] 20–25

1) The information in brackets [] refer to appliances with three shelf levels.

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 if the cooking time is 20 minutes or less.

4) Take baking trays out of the oven early if the food is sufficiently browned before the specified time has elapsed.

5) 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 25–35 20–25

20–35 15–25

20–25 45–55 15–25 70–95 50–70 55–75 30–45

15–30 50–60 35–45 35–50 50–60 50–60 35–45 35–45 25–30

25–50

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.

Baking chart

Conventional heat V

Cakes / biscuits 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 cakes (tray)

Sponge mix

Sponge cake (2 to 6 eggs) Swiss roll

Rubbed in mixture

Tart / flan base Streusel cake Small cakes Cheesecake Apple pie Apricot tart, with filling Swiss apple pie

Yeast mixtures and quark dough

To prove dough Gugelhupf Streusel cake Fresh fruit cake (tray) White bread Wholegrain bread Pizza (tray) Onion tart Apple turnvovers

Choux pastry, Eclairs 180–200 3 [2] 35–45 Puff pastry 190–210 2 15–25 Meringues, Macaroons 120–140 2 25–50

1) The information in brackets refer to appliances with three shelf levels.

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) Switch Rapid heat-up off during the heating-up phase (Heating-up - normal).

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.

3) 4)

(tray)

Temperature

in °C

150–170 170–190 170–190 150–170 170–190 170–190 160–180 170–190 170–190

170–190 180–200

170–190 170–190 160–180 160–180 170–190 170–190 220–240

50 160–180 170–190 170–190 160–180 190–210 190–210 180–200 160–180

Recommended

shelf level

Oven floor

1[1 or 2]

2 [1]

2 2

2 [1]

2 2 2 2

3 [2]

2 2

3 [2]

2 2 2 1

2 2

1 [2]

2 2 2 2

Time

in min.

60–70 65–80 25–40 60–80 45–50 35–55 55–65 20–25 15–25

15–35 12–16

15–20 45–55 15–25 85–95 45–65 55–75 35–50

15–30 50–60 35–45 35–50 50–60 50–60 30–45 25–35 25–30

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.

Baking chart

Intensive bake O

Particularly suitable for

dishes that require a moist topping and crisp base like pizza and quiche

–

lorraine.

Shortcrust pastry tarts (eliminates the need for blind baking). Put the raw filling

–

into the unbaked pastry base and cook as directed.

Cakes / biscuits Creamed mixture

Fresh fruit cake, with filling (tray) 150–170 1 [2] 40–60

Rubbed in mixture

Cheesecake Apple pie Apricot tart, with filling Swiss apple pie

Yeast mixtures

Pizza (tray) Onion tart

1) The information in brackets refer to appliances with three shelf levels.

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.

Temperature

in °C

150–170 150–170 150–170 190–210

170–190 170–190

Recommended

shelf level

2 2 [1] 1 [2] 1 [2]

Time

in min.

65–75 50–60 50–60 30–40

40–50 25–35

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.

Subject Notes

Function

Auto roast [ Moisture plus d

Containers

Any heat-resistant containers

Shelf level

Pre-heating

not required

Temperature

Please refer to the Roasting chart.

Roasting times

Please refer to the Roasting chart.

You can also use Fan Plus U.

The Miele Gourmet oven dish, roasting pans, ovenproof china or glass, roasting bags, dishes made from earthenware or cast iron, the universal tray, the rack on top of the universal tray. If you have the anti-splash insert, use it in the universal tray.

On ovens with 3 shelf levels, use shelf level 1.

Place the roasting pan on the rack into a cold oven.

– 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.

To calculate the roasting time: The traditional method is to allow 15 to 20 minutes per lb/450 grams, according to type of meat, plus approx. 20 minutes, adjusting the length of time as roasting proceeds to obtain the required result.

Roasting tips

Useful tips

Browning

Browning only occurs towards the end of the roasting time.

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.

Frozen meat

Do not roast deep frozen meat. Meat should be thoroughly defrosted before roasting.

Roasting chart

Auto roast [/Moisture plus d

Temperature

in °C

150-170 30-45 60 – 85

150-170 35-45 70 – 75

Food

Topside of beef, approx. 1 kg 170-190 60-70 80 – 90

Beef fillet or roast beef, approx. 1 kg

Pork joint, approx. 1 kg 170-190 60-80 80 – 90

Pork joint with crackling, approx. 2 kg 150-170 100-120 80 – 90

Meat loaf, approx. 1 kg 140-160 60-75 75 – 80

Veal, approx. 1.5 kg 150-170 60-90 70 – 75

Leg of lamb, approx. 1.5 kg 150-170 75-90 80 – 85

Rack of lamb, approx. 1.5 kg

Poultry, 0.8–1kg 150-170 30-40 85 – 90

Poultry, approx. 2 kg 150-170 60-75 85 – 90

Poultry, stuffed, approx. 2 kg 150-170 75-90 85 – 90

Poultry, approx. 4 kg 160 150-180 85 – 90

Fish, whole, approx. 1.5 kg 160 35-45 75 – 85

1) When roasting with the food probe.

2) Temperature in a covered pot. If open roasting, set the temperatures 20°C lower.

3) Unless otherwise stated, the times given are calculated on the basis of an oven which has not been pre-heated.

4) Pre-heat the oven.

5) Rare: 60 – 65°C, medium: 70 – 75°C, well done: 80-85 °C

Time

in min.

Core temin

°C

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.

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 cooktop in order to seal it. The cooking process is then continued in the oven on the Slow cooking programme. The meat juices start to circulate evenly throughout the meat to reach the outer layers.

This gives very tender and succulent results.

This Automatic programme has a pre-set function, temperature and core temperature.

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.

Whilst the oven is pre-heating, sear

the meat thoroughly on the cooktop.

Then place the meat on the rack and

insert the food probe into a fleshy part of the joint.

Refer to the section "Food probe".

^ Cook on the shelf level specified.

The top heating element/grill

element is hot. Danger of burning.

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.

Food will be kept warm for a certain period if it is not removed from the appliance at the end of the programme. "Keeping warm" will appear in the display.

Slow cooking

Notes

For searing use a suitable cooking oil that can withstand high temperatures.

Do not cover meat during cooking.

Pat meat dry before cooking to ensure optimal browning.

Slow cooking without an Automatic programme

Use a rack and the universal tray.

Select "Conventional heat".

Pre-heat the oven including the rack

and the the universal tray at 130 °C for approximately 15 minutes.

Whilst the oven is pre-heating, sear

the meat thoroughly on the cooktop.

Insert the food probe right into the

meat until the tip of the probe reaches the centre.

^ Place the meat on the rack.

^ Reduce the temperature to 100 °C.

^ Set the core-temperature.

Food Duration in

minutes

Roast beef –

rare

–

medium

–

well done

Pork fillet 120–150 63

Gammon 150–210 68

Saddle of veal

Saddle of lamb

60–90 120–150 180–240

180–210 63

90–120 60

Core temperat ure in °C

48 57 69

The oven switches off automatically after the core temperature is reached.

Grilling tips

Grill with the oven door closed.

If you grill with the door open, hot air will escape from the oven instead of being cooled by the cooling fan. The controls will get hot. Danger of burning.

Functions Notes

Grill Y: For grilling thin cuts (less than 1.5 cm thick) in large

quantities and for browning large baked dishes. The whole grill element will get hot and glow red.

Economy grill Z: For grilling thin cuts in small quantities and for browning

small baked dishes. The inner part of the grill heating element will get hot and

glow red.

Fan grill \: For grilling thicker items (thicker than 1.5 cm), e.g. poultry

pieces.

Subject Notes

Containers

Rack on top of universal tray. If you have the anti-splash insert, use it in the universal tray.

Recommended shelf level, from the bottom

Please refer to the Grill chart.

Pre-heating

is necessary

Temperature

Please refer to the Grill chart.

Grilling duration

Please refer to the Grill chart.

Do not use the baking tray.

Ovens with 5 shelf levels:

For thin cuts use shelf level 4 or 5

–

For thicker cuts use shelf level 3 or 4

–

Ovens with 3 shelf levels:

For thin cuts use shelf level 2 or 3

–

For thicker cuts use shelf level 1 or 2

–

Pre-heat the grill for approx. 5 minutes with the door shut before grilling.

– For thin cuts of meat (e. g. chops or steak): 200°C – For grilling thicker items 180°C – Do not select a higher temperature than that

suggested. The meat will brown on the outside, but will not be properly cooked through.

– Flat pieces of fish and meat usually take6–8

minutes per side. Thicker pieces take a little longer.

–

All grilled items must be turned half way through cooking.

Grilling tips

Preparing food for grilling

Rinse briefly under running cold water, pat dry and season with pepper and herbs. Do not season meat with salt before grilling as this draws the juices out.

Grilling

^ Place the rack or the anti-splash

insert (if you have one) on top of the universal pan as illustrated.

^ Place the food on the rack.

^ Select the required function and set

the temperature.

Useful tips

It is best to grill food of a similar thickness at the same time so that the grilling time for each item does not vary too greatly.

To cook thicker pieces of food select Fan grill.

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

If there is very little resistance to the

–

pressure of the spoon, it will still be red on the inside ("rare").

– If there is some resistance the inside

will be pink ("medium").

– If there is great resistance, it is

throughly cooked through ("well done").

Pre-heat the grill for approx. 5 minutes with the door shut.

Place the food under the grill and shut the door.

Turn food half way through cooking.

+ 58 hidden pages

Miele H 5081, H 5681, H 5688 User instructions

Specifications and Main Features

Frequently Asked Questions

User Manual