Miele H 5961 B 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. 09 062 470

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

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

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

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 "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.

NH H H TTTTT H H HN

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.

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 cannot 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 (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

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

– Veal roast * – Veal knuckle

ß 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

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 pasta *

Fish with vegetables *

Fish with 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

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"

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 U, Intensive bake O

Any heat-resistant material can be used.

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

Conventional V

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

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

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.

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.

Baking tips

Number of trays

U 11

2 1and3*

d 11

O 11

V 11

* 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.

Shelf level(s)

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.

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.

Baking chart

Creamed mixture

Sponge cake Ring cake Muffins Marble cake (tin) Fresh fruit cake with filling (tray) Fresh fruit cake (tray) Fresh fruit cake (tin) Flan base Biscuits3)(tray)

Whisked mixture

Gateau Sponge flan base (2 eggs) Swiss roll

Rubbed in mixture

Tart/flan base Streusel cake Small cakes/biscuits Cheesecake Apple pie Apricot tart, glazed Swiss open fruit/savoury flan

Yeast mixtures and quark dough

Streusel cake (tray) Fresh fruit cake (tray) Gugelhupf Stollen White bread Dark rye bread Pizza (tray) Onion tart (tray) Apple turnovers

Choux pastry, Eclairs

Puff pastry

Meringues, Macaroons

2), 3)

Fan plus

Temperature

in °C

140–160 150–170

150–170

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

160–180 160–180 160–180

150–170 150–170 150–170

150–170 150–170 150–170 180–200

150–170 150–170 140–160 150–170 160–180 170–190

170–190 150–170

150–170

Recommended

shelf level

1 1

1, 3

1 1 1 1 1

1, 3

1 1 1

1 1

1, 3

1 1 1 1

1 1 1 1 1 1

1 1

1, 3

in min.

160–180 1, 3 30–50

170–190 1 20–30

120–140 1, 3 25–50

Time

65–75 65–80

25–40

65–75 45–50 35–45 45–60 25–30 20–28

30–40 22–26 20–30

20–25 45–55 18–28

65–80 60–70 50–60 25–40

50–60 55–65 45–55 55–65 45–55 50–60

35–45 35–45

25–30

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.

Temperature

in °C

Baking chart

Conventional Intensive bake

Recommended

shelf level

Time

in min.

Temperature

in °C

Recommended

shelf level

Time

in min.

150–170 160–180

160–180

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

160–180 160–180 160–180

170–190 160–180 160–180

160–180

160–180 160–180 190–210

160–180 170–190 140–160 150–170 160–180 180–200 190–210 180–200 160–180

180–200 2 35–45 – – –

190–210 2 15–25 – – –

120–140 2 25–50 – – –

1 1

1 2 2 1 1 2

1 1 2

1 2 2

1 1 1

2 2 1 2 1 1 2 2 2

60–70 65–80

25–40

65–75 40–50 35–45 45–55 20–25 15–25

30–40 20–25 15–20

15–20 45–55 15–25

65–80

60–70 50–60 25–40

50–60 55–65 45–55 55–65 50–60 50–60 30–40 25–40 25–30

– – – – – – – – –

– – –

150–170

150–170 150–170 170–190

– – – – – –

170–190 170–190

–

– – – – – – – – –

– – –

– – – 1

1 1

– – – – – –

1 1

–

70–80

55–65 50–60 25–40

35–45 25–40

– – – – – – – – –

– – –

– – – – – –

–

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.

Roasting tips

Tips Notes

Function

Auto roast [ Moisture plus d

Containers

Any heat-resistant containers

Shelf level

1st from the bottom

Pre-heating

Generally not required

Temperature

Please refer to the roasting chart.

Roasting duration

Please refer to the roasting chart.

The food probe can be used to monitor the temperature when roasting (see "Food probe" in the operating instructions supplied with the appliance). See the Roasting chart for suggested core temperatures.

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 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 1 should be used in most instances.

Place the roasting pan on the rack into a cold oven. Pre-heating is only required when roasting beef/fillet.

– Do not select a higher temperature than that suggested.

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

–

With Auto roast [, set the temperature 20°C lower than for Conventional V.

–

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.

Traditionally you allow 15-20 minutes per 500 g, plus an additional 15-20 minutes. The time will vary depending on the shape of the meat and the doneness required. When cooking very large roasts, you may need to reduce the time per 500 g.

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.

Roasting tips

Frozen meat

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

Roasting chart

Use shelf level 1

Auto roast [

Food

Topside of beef (approx. 1 kg) 170–190 100–120 80

Beef fillet, Roast beef

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 loaf4)(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

(approx. 1 kg) 190–210 45–55 55–75

Moisture plus d

Temperature

in °C

Time

in min.

Core

temperature

in °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.

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.

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.

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.

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

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:

Food

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 antisplash insert placed in the universal tray)

Oily fish (on anti-splash insert placed in the universal tray)

Lamb loin chops 190 3 12–16

Lamb back straps 220 5 8–10

Vegetables, capsicum, zucchini, sweet potato, 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

Temperature

in °C

200 3 10–15

200 3 8–12

200 3 12–15

Shelf level Total grilling time

in min.

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.

Grilling/Rotissing tips

Tips Notes Containers

Rack, universal tray

Rotisserie, universal tray–Depending on model, your appliance may be fitted

Place the rack on the universal tray and place the

–

food to be grilled on top.

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, universal tray

Shelf level from the bottom

Please refer to the grilling chart

Pre-heating

The grill has to be preheated

Temperature

Please refer to the grilling chart

Grilling duration

Please refer to the grilling chart

– Optional accessory – 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.

– For thin cuts use shelf level 2 or 3. – For thicker cuts use shelf level 1.

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

–

For thin cuts of meat

–

For grilling thicker items

–

Do not select a higher temperature than suggested. The meat will brown on the outside, but will not be properly cooked through.

–

Flat pieces of fish and meat usually take 6–8 minutes per side. Thicker pieces take a little longer.

–

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

–

Turn food half way through cooking.

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").

Grilling/Rotissing tips

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.

^ 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.

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.

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".

Defrost

The Defrost P 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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