Miele H 5681 BP User Instruction

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. 07 247 550

Contents

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

Automatic programme overview .......................................6

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

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

Food probe .......................................................8

How the food probe works............................................8

Applications .......................................................9

Important notes about using the food probe ..............................9

To use the food probe ..............................................11

Using the residual heat, Energy save function .........................11

Baking tips ......................................................12

Bakeware ........................................................12

Baking parchment ..............................................12

Universal tray ..................................................12

Loaf tins ......................................................12

Notes about the charts .............................................13

Temperature, baking duration .....................................13

Shelf level .....................................................13

Frozen food ......................................................13

Baking chart .....................................................14

Fan plus .........................................................14

Conventional heat .................................................15

Intensive bake ....................................................16

Roasting tips ....................................................17

Browning......................................................18

Standing time ..................................................18

Roasting poultry ................................................18

Frozen meat ...................................................18

Roasting chart ...................................................19

Slow cooking ....................................................20

Using the Slow cooking programme ...................................20

Grilling tips ......................................................22

Grill chart .......................................................25

Defrosting .......................................................26

Cooking ready meals..............................................27

Contents

Bakes/gratin .....................................................28

Cheese soufflé (from France) ........................................28

Potato gratin in a mustard sauce......................................29

Potato cheese bake ................................................30

Garlic soup (from Spain - Sopa Castellana) .............................31

Lasagne .........................................................32

Pasta bake .......................................................33

Jansson's bake (from Sweden) .......................................34

Aubergine moussaka...............................................35

Spinach parcels (Spanakopita) .......................................36

Quiche Lorraine ...................................................37

Ratatouille .......................................................38

Bread mixtures...................................................39

Notes for baking bread using Automatic programmes .....................39

Dessert .........................................................40

Chocolate sponge puddings (from Austria) .............................40

Caramel pudding (from Norway) ......................................41

Flan (from Spain) / Crème caramel ....................................42

Chocolate dessert (from France)......................................43

Reheat / Fish.....................................................44

Reheat ..........................................................44

Fish ............................................................44

Notes for cooking fish using Automatic programmes ......................44

Fish ............................................................45

Hake in a herb sauce (from Spain - Merluza en salsa verde) ................45

Red mullet en Papillote .............................................46

Salt cod brandade .................................................47

Meat............................................................48

Notes for cooking meat using Automatic programmes .....................48

Meat loaf (from Sweden) ............................................49

Christmas ham (from Sweden) .......................................50

Fillet of pork en croûte ..............................................51

Baked goods ....................................................52

Biscuits .........................................................52

Chocolate cherry muffins............................................53

Walnut muffins ....................................................54

Contents

Drop cookies .....................................................55

Vanilla biscuits ....................................................56

Choux buns ......................................................57

Poultry..........................................................58

Notes for cooking poultry using Automatic programmes ...................58

Duck à l'orange ...................................................59

Cakes ..........................................................60

Open apple tart ...................................................60

Apple cake.......................................................61

Apple pie ........................................................62

Apple hazelnut streusel .............................................63

Gateau ..........................................................64

Butter cake.......................................................66

Guglhupf ........................................................67

Plaited loaf .......................................................68

Yeast dough......................................................69

Almond cake (from Spain - Tarta de Santiago) ...........................70

Marble cake ......................................................71

Fruit streusel .....................................................72

Swiss apple pie ...................................................73

Sponge cake .....................................................74

Streusel cake .....................................................75

Raisin loaf .......................................................76

Pizza ...........................................................77

Sabbath programme ..............................................79

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 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.

Automatic programme overview

ß Bakes/gratin ß Bread ß Bread mixtures ß Bread rolls ß Dessert ß Reheat ß Fish ß Meat ß Baked goods ß Poultry ß Frozen food ß Cakes ß Slow cooking ß Pizza ß Sabbath programme ß Game

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, 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.

NH H H TTTTT H H HN

To change the setting, move the filled-out segment to the left or right.

You can also delay the start time.

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.

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

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 stock at ...").

– With sensor controlled programmes it

is important that the door is kept shut for the entire cooking duration. Otherwise the sensor will take an incorrect reading and the cooking results will be affected. Please follow the relevant messages in the display.

Automatic programmes

Some programmes require a

–

pre-heating phase before food is placed in the oven. You will be prompted when to add the food by a message 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.

Food probe

Using the remote controlled food probe enables the roasting process to be monitored simply and reliably.

How the food probe works

This is inserted into the food. There is a temperature sensor in the metal tip of the food probe. The temperature sensor 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 rare, medium or well done.

The core temperature can be set within a range of 30 to 99°C. Refer to the Roasting chart later in this booklet for the core temperature range applicable for different types of meat.

The rise in the core temperature can be followed in the display once this is more than 15°C.

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

Accurate transmission is only possible when the door is shut.

Opening the door during cooking, e.g. to baste meat, interrupts the radio signal. It will resume once the door has been closed. It will take a few seconds for the current core temperature to show in the display again.

If the food probe is not being used, it must not be left in the oven during a cooking programme. The temperature sensor will be destroyed at temperatures over 100°C. For this reason, the food probe should be replaced in its holder in the door when it is not being used. It will not 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 in the following functions:

ß Auto roast

ß Fan plus

ß Moisture plus

ß Conventional heat

ß Fan grill

ß Slow cooking

Important notes about using the food probe

To ensure optimum results,

please observe the following instructions.

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 standard food

thermometer made of metal at the same time as the food probe.

– 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.

Food probe

More notes:

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.

– When cooking poultry, insert the

metal tip into the thickest part of the breast.

If the meat is very heavily marbled

–

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

When using roasting bags or

–

aluminium foil, insert the probe through the foil or bag into the centre of the meat.

If the meat is wrapped in aluminium

–

foil, insert the probe through the foil into the centre of the meat.

When cooking very flat food such as

–

fish, the food probe will need to be inserted almost horizontally. Place fish in an oven-proof glass or ceramic container, as the sides of a metal dish will disturb the radio signal.

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.

–

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

To use the food probe

Prepare the food in the usual way.

Remove the food probe from its holder

in the door.

Insert the metal tip fully 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.

Alter the recommended temperature

if necessary

^ Alter the recommended core

temperature of 60°C if required.

For Automatic programmes, the core temperature is pre-set.

You can also use Delay start to start the cooking programme at a later time. Select "Start time" in the menu. 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.

When the core temperature selected has been reached,

the appliance switches off

–

automatically.

the message "Programme finished"

–

and the display.

the buzzer sounds.

–

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

Using the residual heat, Energy save function

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.

"Energy save phase" 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.

O symbol appear in the

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

Baking tips

Refer to the baking charts for suggestions of temperatures, shelf levels and cooking durations. These embrace 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 brown. 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 \

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.

Bright, shiny metal tins result in uneven or poor browning and in some cases cakes might not cook properly.

Loaf tins

Place loaf 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 baked together in an oven with three shelf levels.

Baking tips

Number of trays

U 12

2 1 and 3 [1 and 2]

3 1,3and5*[–]

O 1 1 or 2

V 1 1 or 2

* When baking moist cakes, bread etc

do use more than two baking tins 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)

Baking chart

Fan plus

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 cakes4)(tray)

Sponge mix

Sponge cake (3 to 6 eggs) Sponge cake (2 eggs) Swiss roll

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

Rubbed in mixture

Tart/flan base Streusel cake Small cakes/biscuits

Cheese cake Apple pie Apricot tart with topping Swiss open fruit/savoury flan

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

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]

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

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

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

Sponge mix

Sponge cake (3 to 6 eggs) Sponge cake (2 eggs) Swiss roll

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

Apricot tart, with filling Swiss open fruit/savoury flan

3) 4)

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)

, Eclairs 180 – 200 3 [2] 35 – 45

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]

[2]

1 [2]

2 2

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

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

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.

Temperature

in °C

150 – 170 150 – 170 150 – 170 190 – 210

170 – 190 170 – 190

Recommended

shelf level

2 2

2 [1]

1or2

2 2

Time

in min.

65–75 50–60 50–60 25–30

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

1or2

Pre-heating

not required

Temperature

Please refer to the Roasting chart.

Roasting times

Please refer to the Roasting chart.

You can also use Conventional heat V.

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. If you have the anti-splash insert, use it in 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

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.

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.

Core temp.

in °C

Auto roast [

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 [ or Moisture plus d 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

Moisture plus d

Temperature

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.

Conventional V

Temperature

in °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 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.

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.

Tips

Use lean meat which has been correctly hung and trimmed. Bones should be removed before cooking.

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

Do not cover meat during cooking.

Cooking takes between 2-4 hours depending on the size and amount of meat and on the degree of doneness and browning required.

Meat can be carved straight from the oven. It does not need to rest.

Useful tips

Because it has been cooked using low temperatures,

– meat can be kept warm quite safely

in the oven until it is served. This will not affect results in any way.

Slow cooking

– the meat is an ideal temperature to

eat straight away. Serve on pre-heated plates with very hot sauce or gravy to prevent it cooling down too quickly.

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 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, e.g. rolled meat, poultry pieces.

Subject Notes

Containers

Rack on top of universal tray. If you have the anti-slash 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): 275°C – For grilling thicker items, (e. g. rolled meat, poultry)

240°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.

–

With rolled meat, allow approx. 10 minutes per cm diameter.

–

Most items should 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.

Add a little oil if necessary. Do not use other types of fat as they can burn and cause smoke.

Clean fish in the normal way. To enhance the flavour, add a little salt and squeeze a little lemon juice over the fish.

Grilling

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 grill thicker pieces of food more gradually after an initial high temperature, continue grilling at a lower temperature setting or use a lower shelf runner to allow the food to cook through to the centre.

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").

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.

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.

+ 56 hidden pages

Miele H 5681 BP User Instruction

Specifications and Main Features

Frequently Asked Questions

User Manual