Miele H 5961 B User instructions

User instructions

Baking, Roasting, Grilling

Defrosting, Cooking

Automatic Programmes

To avoid the risk of accidents or	en - AU, NZ
damage to the appliance it is
essential to read these instructions
before it is installed and used for the
first time.	M.-Nr. 09 062 470

2

Contents

Automatic programmes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 To use an Automatic programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 Notes on using these programmes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7

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

Baking tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Bakeware . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Baking paper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Universal tray . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Rectangular tins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Notes about the charts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Temperature, baking duration . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Shelf level . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Frozen food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

Baking chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

Roasting tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14 Useful tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Browning. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Standing time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Roasting poultry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Frozen meat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15

Roasting chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

Slow cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17 Using the Slow cooking programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Grill chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

Grilling/Rotissing tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Useful tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21

Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23

Bottling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Cooking ready meals. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25

Bakes/gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Cheese soufflé (from France) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Potato gratin in a mustard sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 27 Potato cheese bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Garlic soup (from Spain - Sopa Castellana) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29 Lasagne . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Pasta bake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31 Jansson's bake (from Sweden) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

3

Contents

Aubergine moussaka . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33 Spinach parcels (Spanakopita) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34 Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35

Bread mixtures. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Notes for baking bread using Automatic programmes . . . . . . . . . . . . . . . . . . . . . 36

Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Chocolate sponge puddings (from Austria) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37 Caramel pudding (from Norway) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38 Flan (from Spain) / Crème caramel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Chocolate dessert (from France) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

Fish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41 Hake in a herb sauce (from Spain - Merluza en salsa verde) . . . . . . . . . . . . . . . . 41 Red mullet en Papillote . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 Salt cod brandade . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43

Meat. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Notes for cooking meat using Automatic programmes . . . . . . . . . . . . . . . . . . . . . 44 Meat loaf (from Norway) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45 Christmas ham (from Sweden) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46 Fillet of pork en croûte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47

Baked goods . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Chocolate cherry muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49 Walnut muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Drop cookies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Vanilla biscuits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 Choux buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 53

Poultry. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Notes for cooking poultry using Automatic programmes . . . . . . . . . . . . . . . . . . . 54 Duck à l'orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55

Cakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Open apple tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Apple cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57 Apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Apple hazelnut streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59 Gateau . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 Butter cake. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62

4

Contents

Guglhupf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 Plaited loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 Yeast dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65 Almond cake (from Spain - Tarta de Santiago) . . . . . . . . . . . . . . . . . . . . . . . . . . . 66 Marble cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67 Fruit streusel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68 Swiss apple pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Sponge cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Streusel cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71 Raisin loaf . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

Sabbath programme . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 75

5

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 Automatic programme and then the degree of doneness required. For instance, under Beef you can select "Roast" and then input whether you want it "welldone", "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, 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.

To change the setting, move the filledout 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.

6

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 Automatic 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 ...").

–For sensor-controlled programmes, it is important to keep the door shut during the cooking process. Otherwise the sensor cannot work properly and the cooking result will be impaired.

To ensure the correct result, please follow the relevant messages in the display.

–Some programmes require a preheating 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.

7

Automatic programmes - overview

Cakes

Apple tart

Apple (cake)

–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

Marble cake

Fruit streusel

–Yeast dough

–Quark dough

Swiss apple cake

Sponge cake

Streusel cake

Raisin loaf

Baked goods

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

Deep frozen

–Not pre-baked

–Pre-baked

–American style

Meat

Veal

–Veal roast *

–Veal knuckle

Lamb

–Leg of lamb on the bone

–Saddle of lamb on the bone

Beef

–Fillet of beef *

–Sirloin joint *

Pork

–Fillet en croûte

–Meat loaf

–Boned gammon *

–Bratwurst

–Pork roast with crackling *

–Pork prime cut

–Ham roast

–Christmas ham

8

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 *

Fish

Trout

Carp

Salmon fillet

Salmon trout

Plaice

Red mullet en Papillote

Hake in a herb sauce

Sole

Salt cod brandade

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

Ratatouille

Spinach in puff pastry

Tuna pie

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 pasta *

Fish with vegetables *

Fish with potatoes *

Vegetable bake *

Pasta bake *

Pasta in sauce *

Pizza *

Ragout/Frikassee *

Dessert

Crème caramel

Caramel pudding

Chocolate dessert

Chocolate sponge

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"

9

Baking tips

Eating food which has been cooked correctly is important for 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 , Intensive bake

Any heat-resistant material can be used.

Conventional

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.

Baking paper

Because of its PerfectClean anti-stick surface the universal tray does not need to be greased or lined with baking paper for baking.

Baked goods are easily removed when done.

Baking paper 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 tray baking: Remember to use double the

quanities of ingredients quoted for standard baking trays.

Rectangular tins

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

10

Baking tips

Notes about the charts

Refer to the baking chart and cookery book supplied with your oven.

Temperature, baking duration

To achieve even results without overbrowning 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.

A maximum of two trays can be used at the same time.

	Number	Shelf level(s)
	of trays
	1	1
	2	1 and 3 *
	1	1
	1	1
	1	1

*When baking moist cakes, bread etc do not use more than one tray at a 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 paper placed on the rack. Cooking large frozen items on 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 paper and select the lowest temperature quoted on the manufacturer's packaging. Turn several times during cooking.

11

Baking chart

		Fan plus
	Temperature	Recommended	Time
	in °C	shelf level	in min.1)
Creamed mixture
Sponge cake	140–160	1	65–75
Ring cake	150–170	1	65–80
Muffins	150–170	1, 3	25–40
Marble cake (tin)	150–170	1	65–75
Fresh fruit cake with filling (tray)	150–170	1	45–50
Fresh fruit cake (tray)	150–170	1	35–45
Fresh fruit cake (tin)	150–170	1	45–60
Flan base 3)	150–170	1	25–30
Biscuits3) (tray)	150–170	1, 3	20–28
Whisked mixture
Gateau 3)	160–180	1	30–40
Sponge flan base (2 eggs)3)	160–180	1	22–26
Swiss roll3)	160–180	1	20–30
Rubbed in mixture
Tart/flan base3)	150–170	1	20–25
Streusel cake	150–170	1	45–55
Small cakes/biscuits 3)	150–170	1, 3	18–28
Cheesecake	150–170	1	65–80
Apple pie	150–170	1	60–70
Apricot tart, glazed	150–170	1	50–60
Swiss open fruit/savoury flan2), 3)	180–200	1	25–40
Yeast mixtures and quark dough
Streusel cake (tray)	150–170	1	50–60
Fresh fruit cake (tray)	150–170	1	55–65
Gugelhupf	140–160	1	45–55
Stollen	150–170	1	55–65
White bread	160–180	1	45–55
Dark rye bread2), 3)	170–190	1	50–60
Pizza (tray) 3)	170–190	1	35–45
Onion tart (tray) 3)	150–170	1	35–45
Apple turnovers 3)	150–170	1, 3	25–30
Choux pastry, Eclairs 3)	160–180	1, 3	30–50
Puff pastry 3)	170–190	1	20–30
Meringues, Macaroons 3)	120–140	1, 3	25–50

The data for the recommended function is printed in bold.

Unless otherwise stated, the times given are calculated on the basis of an oven which has not been pre-heated. With a pre-heated oven shorten times by up to 10 minutes.

1)Times will vary depending on recipe.

2)Pre-heat the oven when using "Fan plus", however do not use the Rapid heat-up function.

3)Pre-heat the oven when using "Conventional", however do not use the Rapid heat-up function.

12

Baking chart

	Conventional			Intensive bake
Temperature	Recommended	Time	Temperature	Recommended	Time
in °C	shelf level	in min.	in °C	shelf level	in min.1)
150–170	1	60–70	–	–	–
160–180	1	65–80	–	–	–
160–180	2	25–40	–	–	–
160–180	1	65–75	–	–	–
160–180	2	40–50	–	–	–
170–190	2	35–45	–	–	–
160–180	1	45–55	–	–	–
170–190	1	20–25	–	–	–
160–180	2	15–25	–	–	–
160–180	1	30–40	–	–	–
160–180	1	20–25	–	–	–
160–180	2	15–20	–	–	–
170–190	1	15–20	–	–	–
160–180	2	45–55	–	–	–
160–180	2	15–25	–	–	–
160–180	1	65–80	150–170	1	70–80
160–180	1	60–70	150–170	1	55–65
160–180	1	50–60	150–170	1	50–60
190–210	1	25–40	170–190	1	25–40
160–180	2	50–60	–	–	–
170–190	2	55–65	–	–	–
140–160	1	45–55	–	–	–
150–170	2	55–65	–	–	–
160–180	1	50–60	–	–	–
180–200	1	50–60	–	–	–
190–210	2	30–40	170–190	1	35–45
180–200	2	25–40	170–190	1	25–40
160–180	2	25–30	–	–	–
180–200	2	35–45	–	–	–
190–210	2	15–25	–	–	–
120–140	2	25–50	–	–	–

Take note of the temperature range, the shelf levels and the timings. These take the type of tin, the amount of dough and baking practices into account.

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.

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Roasting tips

Tips	Notes
Function
Auto roast	The food probe can be used to monitor the temperature
Moisture plus	when roasting (see "Food probe" in the operating
	instructions supplied with the appliance).
	See the Roasting chart for suggested core temperatures.
Containers	The Miele Gourmet oven dish, roasting pans with a lid,
Any heat-resistant	ovenproof china or glass, roasting bags, dishes made from
containers	earthenware or cast iron, the universal tray with anti-splash
	insert and rack on top of the universal tray.
	We recommend roasting in a covered pot or roasting dish:
	–	this ensures that sufficient stock remains for making
		gravy.
	–	the oven stays cleaner, too.
Shelf level	Shelf level 1 should be used in most instances.
1st from the bottom
Pre-heating	Place the roasting pan on the rack into a cold oven.
Generally not	Pre-heating is only required when roasting beef/fillet.
required
Temperature	– Do not select a higher temperature than that suggested.
Please refer to the		The meat will brown on the outside, but will not be
roasting chart.		properly cooked through.
	–	With Auto roast , set the temperature 20°C lower than
		for Conventional .
	–	For cuts which weigh 3 kg or more, select a 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
		20°C lower than for roasting in a covered pot.
Roasting duration	Traditionally you allow 15-20 minutes per 500 g, plus an
Please refer to the	additional 15-20 minutes. The time will vary depending on
roasting chart.	the shape of the meat and the doneness required. When
	cooking very large roasts, you may need to reduce the time
	per 500 g.

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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.

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Roasting chart

Use shelf level 1

	Auto roast		Core
	Moisture plus		temperature
Food			in °C 1)
	Temperature	Time
	in °C2)	in min.3)
Topside of beef (approx. 1 kg)	170–190	100–120	80
Beef fillet, Roast beef 4) (approx. 1 kg)	190–210	45–55	55–75 5)
Venison haunch (approx. 1 kg)	180–200	90–120	60–80
Saddle of venison (approx. 1 kg)	180–200	60–90	60–80
Roast pork(Leg, shoulder, neck, approx. 1 kg)	170–190	100–120	65–85
Pork with crackling (approx. 1 kg)	150–170	160–180	65–85
Gammon joint (approx. 1 kg)	170–190	60–70	75–85
Meat loaf 4) (approx. 1 kg)	160–180	70–80	75–80
Veal (approx. 1 kg)	170–190	100–120	55–75
Shoulder of lamb (approx. 2 kg)	170–190	90–120	80–85
Rack of lamb4) (approx. 2 kg)	170–190	50–60	60–80
Poultry (approx. 1 kg)	170–190	60–70	85–90
Poultry (approx. 2 kg)	170–190	90–110	85–90
Poultry (approx. 4 kg)	160–180	150–180	85–90
Whole fish (approx. 1.5 kg)	160–180	35–55	75–85

The data for the recommended function is printed in bold.

1)When open roasting with the food probe.

2)Temperature in a covered pot. If open roasting, set the temperature 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: 55–60°C, medium: 65–70°C, well done: 70–75 °C

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.

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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 particularly 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 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 antisplash tray and rack on top in the oven for the pre-heating phase.

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, if prompted.

Please also refer to the "Food probe" section of the operating instructions for your oven.

Place the rack and universal tray back in the oven.

Take care: the top heating element / grill element in the oven will be 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.

Select the "Continue cooking" option.

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Slow cooking

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.

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.

If you are cooking several pieces of meat together, select pieces that are similar in size. If using the food probe it should be used in the largest piece of meat.

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.

–the meat is an ideal temperature to eat straight away. Serve on preheated plates with very hot sauce or gravy to prevent it cooling down too quickly.

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Grill chart

Fan grilling tips

–Use the Fan Grill function for meat, fish, poultry and vegetables.

–It is not necessary to turn food when Fan Grilling.

–The door must be closed during Fan Grilling.

–When using red meat, pat the meat dry before fan grilling. This encourages a richer colour.

–Fan grilling can be used for small roasts but is only recommended for lean, tender cuts of meat, like lamb racks, rump roasts, and beef fillet. Fan Grill the roast at 200°C on shelf level 1, for approx. 25 minutes, depending on thickness.

Fan grill:	Temperature	Shelf level	Total grilling time
Food	in °C		in min.1)
Lean thin sausages	180	3	8–10
Thick sausages	180	3	15–20
Lean scotch fillet steak	220	3	6–12
Chicken breast fillet, plain or a dry marinade	200	3	14–18
Chicken breast fillet, with a wet marinade	200	3	14–18
Whole butterflied chicken	200	1	30–35
Thin white fish fillets (in universal tray)	220	3	6–10
Thick fish fillets, cutlets or steaks (on anti-	200	3	10–15
splash insert placed in the universal tray)
Oily fish (on anti-splash insert placed in the	200	3	8–12
universal tray)
Lamb loin chops	190	3	12–16
Lamb back straps	220	5	8–10
Vegetables, capsicum, zucchini, sweet potato,	200	3	12–15
eggplant
Potato wedges or small roast potatoes	220	2	20–25
Kebabs and satays (red meat)	200	3	12–15
Chicken satays	200	3	12–15

Grill/Economy grill tips

–Use for thick toasts, muffins, cheese on toast, foccacia, bruschetta and bacon.

–Pre-heat grill for at least 5 minutes on 200°C–220°C.

–Select the appropriate shelf position for the thickness of the food.

–Door must be closed for grilling.

Please note: This is a suggested guide only. Personal taste and size of serves will vary times and temperatures.

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Grilling/Rotissing tips

Tips	Notes
Containers
Rack, universal tray	– Place the rack on the universal tray and place the
	food to be grilled on top.

Rotisserie, universal tray	–	Depending on model, your appliance may be fitted
		with a grill motor and rotisserie.
	–	The grill motor needs to be switched on separately
		for each use.
	–	The rotisserie is ideal for grilling thicker items such as
		stuffed meat, poultry and kebabs.
Anti-splash insert,	–	Optional accessory
universal tray	–	Place the anti-splash insert in the universal tray and
		place the food to be grilled on top.
	–	Meat juices will collect under the insert which can
		then be used to make gravy.
Shelf level from the	–	For thin cuts use shelf level 2 or 3.
bottom	–	For thicker cuts use shelf level 1.
Please refer to the
grilling chart
Pre-heating	Pre-heat the grill for approx. 5 minutes with the door
The grill has to be pre-	shut.
heated
Temperature	–	For thin cuts of meat
Please refer to the	–	For grilling thicker items
grilling chart	–	Do not select a higher temperature than suggested.
		The meat will brown on the outside, but will not be
		properly cooked through.
Grilling duration	–	Flat pieces of fish and meat usually take 6–8 minutes
Please refer to the		per side. Thicker pieces take a little longer.
grilling chart	–	With rolled meat, allow approx. 10 min. per cm diameter.
	–	Turn food half way through cooking.

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Grilling/Rotissing tips

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").

Grilling with the rotisserie

After selecting the Grill programme and the temperature the grill motor needs to be switched on separately. Push the tray into the oven so that the rotisserie will automatically fit into the motor slot on the back wall of the oven. After you have confirmed the temperature and enabled the grill motor the rotisserie will start rotating. Food is grilled evenly on all sides as it rotates.

Push the rotisserie holders into the sides of the universal tray until they click into position.

Secure the meat to the rotisserie spit using clamps, making sure it is held centrally. Meat needs to be balanced in the middle to give even rotation.

Insert the pointed end of the rotisserie (1.) into the motor slot at the back of the rotisserie set up and set the other end onto the holder (2.) as illustrated.

Select the grill setting.

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Grilling/Rotissing tips

Select and confirm the temperature with "OK".

Scroll the menu until "Grill motor" appears in the display.

Select the option "Grill motor", then select "On" and confirm with "OK".

Place the universal tray holding the assembled rotisserie into the oven on shelf level 1.

The rotisserie will automatically fit into the motor slot on the back wall of the oven.

Food is grilled evenly on all sides as it rotates.

Special clamps for grilling poultry and kebabs on the rotisserie are available from your dealer or from Miele.

Switching on the motor later

Selecting "Change" brings up all the options which can be changed.

Select the option "Grill motor", then select "On" and confirm with "OK".

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Defrost

The Defrost function uses the fan to circulate air at room temperature.

You can set the temperature between 25 and 50 °C.

Please note:

–Remove the packaging and put the food to be defrosted on the universal tray or into a suitable dish.

–When defrosting poultry, put it on the rack over the universal tray to catch the defrosted liquid so that the meat is not lying in this liquid.

It is particularly important to observe food hygiene rules when defrosting poultry. Do not use the liquid from the defrosted poultry. Pour it away, and wash the tray, the sink and your hands. Danger of salmonella poisoning!

–Do not refreeze food once it has thawed.

Defrosting times

The time needed for defrosting depends on the type and weight of the food, and at what temperature it was deep frozen. The following chart is for guidance only. It is important to check that food is thoroughly defrosted.

Food	Weight	Time in
		min.*
Chicken	800 g	90–120
Meat	500 g	60–90
	1,000 g	90–120
Sausages	500 g	30–50
Fish	1,000 g	60–90
Strawberries	300 g	30–40
Butter cake	500 g	20–30
Bread	500 g	30–50

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