Miele H 215 B manual

View a manual of the Miele H 215 B below. All manuals on ManualsCat.com can be viewed completely free of charge. By using the 'Select a language' button, you can choose the language of the manual you want to view.

  • Brand: Miele
  • Product: Oven
  • Model/name: H 215 B
  • Filetype: PDF
  • Available languages: English, Dutch

Table of Contents

Page: 0
Operating instructions
for Combi-oven
H 215 B
and Combi-cooker
H 225 E
It is essential to read these
operating instructions before Q\@ä}
installing or using the machine,
to avoid the risk of accident,
or damage to the machine. M.-Nr. 04 325 751
Page: 2
Contents
Description of the appliance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Caring for the environment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Safety features . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Use
Oven
– Systems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
– Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
– Selecting a function . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
– Selecting a temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
– Altering a temperature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
– Interrupting a process, switching off the oven. . . . . . . . . . . . . . . . . . . . . . . . . . 20
– Pre-heating the oven, energy-save option. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
– Rack. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
– Cooking Time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
– Short time (minute minder) . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25
Applications
– Baking, and chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
– Roasting, roasting with the roast probe, and chart . . . . . . . . . . . . . . . . . . . . . . 30
– Defrost . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37
– Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38
– Grilling and chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39
Maintenance
Cleaning and care
– Appliance front, controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
– Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
– Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
Correcting minor faults. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Extra accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Installation / Electrical connection
Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Installation
– Oven (cooker) with integrated hob controls . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
– Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Page: 3
Description of the appliance
H 225 E
Control panel
b Oven function selector and
function setting display
c Oven: display and pushbuttons
d – /+ Button with indicator light
e Hob zone controls
Oven interior
f Data plate
g Heating element for top heat
and grilling with guard plate
h Halogen lamp change slide
i Connection socket for core
temperature probe (roast probe)
j Air inlet for fan
k Runner heights 1, 2, 3, 4, 5
l Door contact switch
m Oven door with ventilation
n Oven door locking
4
Page: 4
Description of the appliance
Accessories
– 2 baking trays
– dual purpose grill pan / oven tray
– Non-tip rack for baking, roasting
or grilling
– Roasting filter
to be attached in front of the fan
aperture before fan oven roasting
The droplets of fat caught up in the
circulating air are deposited on the
roasting filter. This helps to keep the
oven and especially behind the inte-
rior back wall cleaner.
– Core temperature probe
(Roast probe), for temperature con-
trolled roasting and fan grilling
Hob use and installation
For "E" models a separate set of instruc-
tions is supplied with the hob which
covers its use and installation.
5
Page: 5
Caring for the environment
Disposal of the packing
material
The transport and protective packing
has been selected from materials
which are environmentally friendly for
disposal and can normally be recycled.
Rather than just throwing these ma-
terials away, please ensure they are of-
fered for recycling.
Disposal of your old machine
Old machines contain materials which
can be reclaimed or recycled. Please
contact your dealer, your local waste
collection centre or scrap merchant
about potential recycling schemes, be-
fore disposing of the appliance.
Ensure that the machine presents no
danger to children.
6
Page: 6
Warning and Safety instructions
This appliance complies with all
relevant legal safety requirements.
Improper use of the appliance can,
however, present a risk of both per-
sonal injury and material damage.
Before installation and before using
the appliance for the first time, read
the operating instructions carefully.
They contain important notes on
safety, on the operation and care of
the appliance. This way you will
avoid the risk of accidents and dam-
age to the appliance.
Do not let children access the ap-
pliance or its controls. Supervise its
use by the elderly or infirm.
Keep these instructions in a safe
place and pass them on to any fu-
ture user.
Correct usage
The appliance is intended for do-
mestic use to cook food, and in
particular to bake, roast, defrost, cook,
dry fruit etc, and to grill. Any other
usage is at the owner’s risk and could
be dangerous. The manufacturer can-
not be held responsible for damage
caused by improper use of the ap-
pliance.
Technical safety
Before connecting the appliance
to the mains supply make sure that
the voltage and frequency correspond
to the rating on the data plate. Consult
a competent person if in doubt.
The electrical safety of this ap-
pliance can only be guaranteed
when continuity is complete between
the appliance and an effective earthing
system, which complies with local and
national regulations. It is most import-
ant that this basic safety requirement is
tested by a qualified electrician. The
manufacturer cannot be held respon-
sible for the consequences of an inade-
quate earthing system.
This appliance must only be oper-
ated as a built-in appliance. This is
necessary to ensure that all electrical
components are shielded.
Never open the casing of the ap-
pliance.
Tampering with electrical connections or
components and mechanical parts is
highly dangerous to the user and can
cause operational faults.
7
Page: 7
Warning and Safety instructions
Installation work and repairs may
only be carried out by suitably
qualified and competent persons to en-
sure safety. Repairs and other work by
unqualified persons could be dan-
gerous.
The appliance is only completely
isolated from the electricity supply
when:
– it is switched off at the wall socket
– or the mains fuse is withdrawn
– or the screw-out fuse is removed (in
countries where this is applicable).
Do not pull on the lead to remove the
plug from the socket.
Do not connect the appliance to
the mains electricity supply by an
extension lead.
Extension leads do not guarantee the
required safety of the appliance.
Use
Oven
Caution, danger of burning.
High temperatures are produced by
the oven.
Great care should be taken to en-
sure that small children do not
touch the appliance when it is being
used. The hob and also external parts
of the oven such as the door glass,
vents and control panel can become
quite hot.
Use of heat-resistant oven gloves
is recommended:
– when placing food in the oven, turn-
ing or removing it.
When working with “Conventional” heat-
ing or when grilling, the element in the
roof of the oven and the guard plate
become very hot, and there is a danger
of being burnt.
Wait until the grill element has
cooled down before lowering it for
cleaning, to avoid the danger of burn-
ing.
Do not use force to pull it down as
this can cause the element to
break.
Use only a Miele roast probe (core
temperature probe) as supplied
with this appliance. If a replacement is
necessary it can be obtained from the
Miele Spare Parts dept or a Miele spe-
cialist dealer.
After using do not remove the roast
probe until the oven interior is cool.
When not in use do not leave the
roast probe in the oven, especially
when grilling. High grill temperatures
could damage it.
Do not heat up unopened tins or
jars of food in the oven, as press-
ure will build up and they will explode.
8
Page: 8
Warning and Safety instructions
Do not use plastic containers.
They may melt at high tempera-
tures.
Do not push pots and pans around
on the oven floor as this could
damage the surface.
Do not lean or sit on the open oven
door, or place heavy items on it.
This could damage the appliance. Take
care in the region of the hinges. The
oven door can support a maximum
load of 10 kg.
Cover any food which is left in the
oven to be kept hot. This avoids
the food drying out. It also prevents
steam condensing and possibly lead-
ing to moisture damage in the oven.
If food is left in the oven after cook-
ing, e.g. to take advantage of the
residual heat, select the lowest tem-
perature available. Leave the function
selector switch at the position set.
Do not switch the appliance off until the
food has been removed. Otherwise
there may be a build-up of condensa-
tion which could adversely affect the
oven interior, and externally the control
panel, the worktop surface or surround-
ing kitchen furniture.
Put any deep frozen products such
as pizza on baking paper on the
rack. Do not place them on the baking
tray or grill pan. This could cause the
metal to distort to such an extent that it
might be difficult to remove the
tray/pan from the oven. The distortion
would increase with subsequent use.
General notes
Under no circumstances use a
steam cleaner to clean this ap-
pliance. Pressurised steam could give
rise to a short circuit, or cause perma-
nent damage to the surface and to
components, for which the manufac-
turer of the oven cannot accept any re-
sponsibility.
Do not leave the appliance unat-
tended when cooking with oils and
fats as these can be a fire hazard if
allowed to overheat.
Do not use the oven to heat up the
room. Due to the high tempera-
tures radiated, objects left near the
oven or hob could catch fire.
When using kitchen appliances
connected to sockets near the
oven, ensure that the cable cannot
come in contact with the hot cooking
zones or get trapped in a hot oven
door, which could melt the cable insula-
tion and be dangerous.
Always ensure that food is suffi-
ciently cooked or reheated. Many
factors will affect the overall cooking
time, including the size and amount of
food, its temperature, changes to the
recipe and the shape and size of cook-
ing container. Some foods may contain
micro organisms which are only de-
stroyed by thorough cooking, therefore
when cooking or reheating foods, e.g.
poultry, it is particularly important that
food is fully cooked through. If in doubt
select a longer cooking or reheating
time.
9
Page: 9
Warning and Safety instructions
It is important that the heat is
allowed to spread evenly throug-
hout the food being cooked.
This can be achieved by stirring and/or
turning the food, and by observing a
sufficiently long standing time, which
should be added to the time needed
for cooking, reheating or defrosting.
In countries which may be subject
to infestation by cockroaches or
other vermin, pay particular attention to
keeping the appliance and its surround-
ings in a clean condition at all times.
Any damage which might be caused
by cockroaches or other vermin will not
be covered by the appliance guaran-
tee.
Disposal of your old machine
Before discarding an old machine
switch off and disconnect it from
the power supply. Cut off and render
any plug useless.
Cut off the cable directly behind the
machine to prevent misuse.
The manufacturer cannot be held
liable for damage caused by non-
compliance with safety instructions.
10
Page: 10
Safety features
Operating lock for oven and
hob cooking zones
The operating lock can be activated to
prevent the oven or hob being
switched on unintentionally, by children
for example.
The operating lock is activated as fol-
lows:
The oven function selector must be
at the “0” setting.
Press the “p” button until the key
symbol appears in the display field.
The oven (and cooking zones if applic-
able) can now not be switched on.
To cancel the operating lock:
Turn the oven function selector to any
oven function.
Press the “p” until the key symbol in
the display field disappears.
11
Page: 11
Safety features
Oven door locking
(Exception: appliances in stainless
steel and with a bowed handle in the
Classic range).
A lock is incorporated in the oven door.
This makes it difficult for children to
open the oven door.
To activate the door lock proceed as
follows:
Open the door completely.
Press the flat lever downwards.
This releases the lock catch which
springs up.
When you shut the oven door the lock
catch will automatically engage.
To open the oven door hold under the
handle and push the lever to the right.
The door is now unlocked and can be
opened.
If the door lock is not needed.
Open the door.
Push the lock catch to the left into
the neutral position.
12
Page: 12
Before using for the first time
Oven
Use a cloth to wipe out the oven in-
terior with a warm water and deter-
gent solution. Polish dry with a dry
cloth.
Do not close the oven door until the
oven interior is dry.
Rinse the accessories.
Fit the side rails.
New appliances have a slight smell on
first use. Running the oven for at least
an hour at a high temperature makes it
dissipate more quickly.
Turn the oven function selector to
"Fan Heat D".
Select the highest temperature with
the " - /+" button.
The timer can be used to set the finish
time.
Ensure the room is well ventilated
during this process.
13
Page: 13
Description of the oven systems
Fan Heat D
This system works by the circulation of
heated air.
A fan situated on the back wall of the
oven sucks in the air, heats it over a
ring element and blows the heated air
through the carefully spaced openings
in the rear panel of the oven.
The oven does not usually need to be
pre-heated as the heated air reaches
the food straight away.
Exception: Pre-heat the oven when
roasting sirloin or baking bread used
with dark flour.
Using the fan heating system you can
bake and roast on different levels at the
same time.
The heated air used by this system is
of a lower temperature than that used
with the Conventional heating system.
Auto Roast E
This setting offers the fan heat with
Auto Roast. The oven heats initially to a
high temperature which seals the meat
to keep it succulent and tasty.
As soon as the high temperature has
been reached, the oven temperature is
automatically returned to the pre-
selected setting.
Conventional heating A
With this conventional method of heat-
ing, radiant heat is directed on the food
from above and below.
Pre-heating the oven is only necessary
when
– baking biscuits or cakes with a short
cooking time, (up to approx. 30
minutes).
– baking some types of doughs,
or baking bread used with dark flour.
– roasting a joint of meat.
14
Page: 14
Description of the oven systems
Defrost G
Defrost can be operated without heat-
ing, or at a temperature of up to 50°C.
When the defrost system is used with-
out heating the air is circulated by the
fan at room temperature.
Intensive bake F
This method combines “Fan Heat” with
“Conventional” heating, and is particu-
larly useful for dishes that require a
moist topping and crisp base like pizza
and quiche lorraine.
Fan grill I
The hot air from the grill is distributed
over the food by the fan on the rear
wall of the oven. This enables a lower
temperature to be selected than for
conventional grilling.
Grill 1 ,
The inner part of the upper heating ele-
ment acts as the grill. This will glow red
for a few minutes after being switched
on, and it is then ready for use. Use the
Grill 1 setting for small quantities.
Grill 2 J
The entire upper heating element acts
as the grill.
With this method the inner part of the
grill will glow red a few minutes after
being switched on. The outer part of
the grill will remain noticeably darker,
but will still produce the heat necesary
to grill.
This method is particularly good for
grilling large quantities of food using
the grill pan to its full extent.
15
Page: 15
Oven – use
Controls
The oven controls consist of the oven
function selector and push buttons.
Function selector
With this control you select the oven
function required.
The selector can be turned clockwise
or anti-clockwise.
Pushbuttons
With the pushbuttons you can:
– change the oven temperature.
– change the core temperature.
– enter a cooking time.
A short time can be entered, when
the function selector is set to the
"0" position.
Each pushbutton has a matching sym-
bol in the display field.
16
Page: 16
Oven – use
The "– /+" button is used for the input
of all entries or alterations for oven tem-
perature, minute minder, and time of
day.
Temperature or time can be altered in
single steps, by pressing the "–/+" but-
ton briefly, or more quickly by holding
the button pressed in.
"–" button:
selects a lower temperature, earlier
time or shorter period.
"+" button:
selects a higher temperature, later time
or longer period.
The increase / decrease is effected
– for the oven temperature
in 5°C-steps,
– for the core temperature in 1°C-
steps,
– for the minute minder in 1 min.-steps.
Press the required button.
Enter the time / temperature immedi-
ately with the "–/+" button.
While the indicator light at the centre of
the "–/+" button is lit up, a time or tem-
perature can be entered or altered.
The indicator light in the "– /+" but-
ton lights up:
– when an oven function has been
chosen, (except for "light"),
– if the "p" button is pressed during a
cooking process,
– if the "e" button is pressed when
cooking with the core temperature
(roast) probe,
– if the "g" button is pressed.
Each time the "–/+" button or one of the
other buttons is pressed, this gives
more time for data input.
When the indicator light goes out, the
data input or alteration has been regis-
tered.
Symbols and figures which appear in
the oven display field:
– "e",whenever the core temperature
probe is connected.
– "e" and the core temperature al-
ways take precedence when the
probe is connected.
– The oven temperature and "p" when
the probe is not being used
– "g" always appears when a short
time has been entered for the
minute minder.
– "g" and the time counting down
when only the minute minder has
been selected.
17
Page: 17
Oven – use
Selecting an oven setting
With the oven function selector the fol-
lowing settings can be chosen:
– Light
Turns on the oven light inde-
pendently.
– Fan Heat
For baking or roasting on several le-
vels at the same time.
– Auto Roast
Initial high temperature to seal meat
followed by normal roasting tempera-
ture.
Not suitable for baking, except for bak-
ing freshly prepared wholemeal or
rye doughs, (not packet mixes).
– Top heat
For browning dishes, finishing
dishes with a cheese topping.
– Conventional
Top and bottom heat together, for
baking / roasting traditional recipes,
for soufflés.
– Bottom heat
Use this setting towards the end of
baking, to brown the base of a cake.
– Defrost
For gentle defrosting of deep frozen
foods.
– Intensive Bake
for recipes which require a moist top-
ping, and a crisp base, e.g. pizzas
and quiche lorraine, German style
open fruit cakes and cheesecake.
Not suitable for roasting or shallow
baking, (the base will brown too
much).
– Fan Grill
Ideal for grilling thicker items such
as stuffed meat, kebabs and pieces
of poultry etc. Grilling takes place
with the oven door closed.
– Grill 1
For grilling flat items, small quan-
tities, and for browning small round
dishes. Grilling takes place with the
oven door closed.
– Grill 2
For grilling flat items, large quan-
tities, and for browning larger oval
dishes. Grilling takes place with the
oven door closed.
18
Page: 18
Oven – use
The function chosen is lit up in the dis-
play field.
A recommended-temperature is as-
signed to each oven cooking setting.
This appears in the oven display field.
Fan Heat . . . . . . . . . . . . . . . . . . . 160°C
Auto Roast* . . . . . . . . . . . . . . . . . 160°C
Top Heat . . . . . . . . . . . . . . . . . . . 190°C
Conventional . . . . . . . . . . . . . . . . 190°C
Bottom Heat . . . . . . . . . . . . . . . . 190°C
Defrost. . . . . . . . . no temperature given
Intensive Bake. . . . . . . . . . . . . . . 170°C
Fan Grill . . . . . . . . . . . . . . . . . . . . 200°C
Grill 1 (small) . . . . . . . . . . . . . . . . 240°C
Grill 2 (large) . . . . . . . . . . . . . . . . 240°C
* continuation temperature, the initial
boosted temperature is approx. 230°C
When an oven cooking function is se-
lected this switches on the oven heat-
ing elements.
Selecting a temperature.
If you wish to retain the temperature
suggested by the system this will be
automatically adopted when the indica-
tor light in the – /+ button goes out.
The actual temperature in the oven is
now displayed.
The rise in temperature is shown in 1°
steps, until the required temperature is
reached, which is then displayed con-
stantly.
If the oven door is opened, or a lower
temperature set, the decrease is shown
in 1° steps.
19
Page: 19
Oven – use
Altering the temperature
The temperatures suggested by the
system can be altered in the range:
Fan Heat. . . . . . . . . . . . . . . . . 30-250°C
Auto Roast . . . . . . . . . . . . . . 100-230°C
Top Heat. . . . . . . . . . . . . . . . . 30-250°C
Conventional . . . . . . . . . . . . . 30-280°C
Bottom Heat . . . . . . . . . . . . . 100-250°C
Defrost . . . . . . . . . . . . . . . . . . . 30-50°C
Intensive bake . . . . . . . . . . . . 50-250°C
Fan grill . . . . . . . . . . . . . . . . . 50-260°C
Grill 1 (small) . . . . . . . . . . . . 200-300°C
Grill 2 (large) . . . . . . . . . . . . 200-300°C
To alter while the indicator light is lit:
Enter the required temperature with
the – /+ button.
To alter when the indicator light has
gone out:
Press the "p" button.
Enter the required temperature with
the – /+ button.
To cancel a process
When the oven function selector is
turned to "0" this cancels any oven or
probe core temperature that had been
entered.
Time entered with the minute minder is
not affected.
To switch off the oven
When the oven function selector is
turned to "0" this switches off the oven.
All the display symbols go out.
Exception: When the roast probe is con-
nected the "e" symbol stays alight.
20
Page: 20
Oven – use
Pre-heating the oven
The oven usually only needs to be
pre-heated in the following cases:
With "Fan Heat":
– when roasting meat.
With "Conventional" heat:
– for baking biscuits and cakes with a
short cooking time,
– for baking some doughs,
– for roast meat,
To pre-heat
Turn the oven selector to the re-
quired function.
Select the required temperature.
When the required temperature has
been reached:
Put the food to be roasted or baked
into the oven.
Energy-save function
If you are programming a cooking pro-
cess using the timer, or if you are cook-
ing with the roast probe, the residual
heat is automatically used to save en-
ergy.
The letters "EC" in the display field indi-
cate that the energy-save function is in
operation.
Shortly before the end of the cooking
time the oven heating switches off.
The cooling fan continues to run, as
does the hot air fan if a "fan" setting
had been chosen.
The residual heat in the oven is suffi-
cient to complete the cooking process.
21
Page: 21
Oven – use
Rack with safety feature
The non-tip runners prevent the rack
from being pulled right out when it only
needs to be partially pulled out.
When pushing the rack back in al-
ways ensure that the safety bar is at
the rear of the oven.
The rack can then only be taken out of
the oven by raising it upwards and then
pulling it out.
22
Page: 22
Oven – use
With the "g" button you can
– enter a cooking time for the oven.
The oven will switch off automatically
at the end. For this the function se-
lector must be turned to a cooking
function.
Exception: A cooking time can not
be entered when roasting with the
temperature probe.
– enter a short time.
The function selector must be set to
the "0" position.
Exception: A short time can be en-
tered when roasting with the tem-
perature probe.
Cooking time
The function selector must be
turned to a cooking function. Any
short time entered will be deleted.
Exception: A cooking time can not
be entered when roasting with the
temperature probe.
Entering cooking time
(1 min. - 23 hrs. 59 mins.)
Turn the function selector to the
required cooking function.
Press the "g" button.
"0:00" appears in the display.
With the "+" button enter the required
time in hours:minutes.
The end of cooking time is automati-
cally calculated from the cooking time
entered.
Shortly before the end of cooking
time the oven heating switches off.
23
Page: 23
Oven – use
The energie-save function (as de-
scribed under "Oven – use") comes
into action.
"EC" shows in the oven display instead
of the actual oven temperature.
The oven heating starts again if
– the oven temperature is changed.
– the cooking time is extended.
At the end of the cooking time:
– an acoustic tone sounds for approx.
5 seconds.
– The "g" symbol also flashes for
approx. 1 minute.
The acoustic tone and the flashing sym-
bol can be turned off by
– pressing the "g" button.
If the food is not yet cooked enough
for you a new cooking time can now
be entered.
– turning the function selector to "0".
To check cooking time
Press the "g" button.
The cooking time enterd or the amount
of time left to run in a program in pro-
gress is shown.
Altering cooking time
Press the "g" button.
Use the "–/+" button to enter the
required time.
Deleting cooking time
To delete
– turn the function selector to "0".
– press the "g" button and with the
"–" button set the time to "0:00".
24
Page: 24
Oven – use
Short time (Minute minder)
The minute minder can be used to time
any action in the kitchen, e.g. boiling
eggs.
A short time is entered by using the
"g" button.
The function selector must be
setted "0". If a cooking function is
subsequently selected short time is
cancelled.
Exception: A short time can be en-
tered when roasting with the tem-
perature probe.
Enter the short time
(1 min. - 23 hrs. 59 mins.)
Press the "g" button.
Enter the required time in hours and
mins with the "–/+" button.
When the "–/+" button control light goes
out, the time set starts counting down
in minutes.
At the end of the short time:
– an acoustic tone sounds for approx.
5 seconds.
– The "g" symbol also flashes for ap-
prox. 1 minute.
The acoustic tone and the flashing sym-
bol can be cancelled at any time by
pressing the "g" button.
To change the short time set:
Do this in the same way as entering the
short time:
Press the "g" button. This will halt
the minute minder.
Enter the new required time in hours
and mins with the "–/+" button.
To cancel the minute minder
Press the "g" button.
Use the – button to set the short time
to "0:00".
This cannot be done using the "+" but-
ton, as it is impossible to go beyond
the maximum setting.
25
Page: 25
Baking in the oven
The following settings are recom-
mended for baking:
– Fan Heat D
– Intensive Bake F
– Conventional A
Baking with the “Fan Heat D”
setting
Most types of heat-resistant tins or
dishes are suitable, including thin-
walled and bright, non-reflective metal
moulds.
Several levels can be used at the same
time for baking. The recommended po-
sitions are:
1 tray = 1st runner from the bottom
2 trays = 1st and 3rd runners from the
bottom
3 trays = 1st, 2nd and 5th runners from
the bottom
When baking moist biscuits, cakes
or bread, do not bake on more than
two levels.
With the “Fan D” setting lower baking
temperatures are needed than with the
“Conventional A” setting. See the bak-
ing charts.
Baking with the
“Intensive baking F”setting
This method of heating is particularly
useful for:
– dishes that require a moist topping
and crisp base, such as pizzas and
quiche lorraine, or where the base
has not been pre-baked.
Any heat-resistant baking tin can be
used.
Put the cake in on the 1st runner from
the bottom. If the base is overcooked,
use a higher level runner next time.
Baking with the
“Conventional A” setting.
The following baking tins give an
evenly browned result:
Dark metal or enamel tins with a matt
finish are preferable. Heat resistant
glass or thermoplastic dishes can be
used.
Avoid thin-walled and bright, non-
reflective metal moulds. These will
give uneven browning results.
Pre-heat the oven only for:
– cakes / biscuits with a very short bak-
ing time,
– victoria sponge and similar mixtures.
Select runner height 1 or 2.
26
Page: 26
Baking in the oven
General notes
Place oblong tins in the oven as shown
in the illustration.
Deep-frozen products such as pizzas
should be placed on baking paper on
the rack.
Use the deeper roasting tray for moist
fruit cakes and multi-layer cakes, to
minimize splashes in the oven.
The Baking Chart gives sugges-
tions for temperature, runner height
and timing.
For even browning -
– in general select the middle tem-
perature.
Increasing the temperature and reduc-
ing the time can have an adverse ef-
fect on even browning.
– Select the runner height according
to the recipe and the setting chosen.
– Just before the end of baking time
test to see if the cake is done.
Insert a metal or wooden skewer into
the centre.
If it comes out clean, without dough
or crumbs sticking to it, the cake is
ready.
27
Page: 27
Baking in the oven
Fan Heat
Temperature
in °C
rec. runner
from bottom
Time
in mins.
Creamed mixture
Sand cake
Dried fruit cake
Nut cake (tray)1)
Nut cake (tin)
Fresh fruit cake with topping (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base 1)
Small cakes 1)
150-170
150-170
150-170
150-170
150-170
150-170
150-170
150-170
150-170
1
1
1
1
1
1
1
1
1, 2, 5
50-60
70-80
20-25
60-70
45-50
35-45
45-55
25-30
20-25
Whisked mixture
Tart1)
Flan base 1)
Swiss roll 1)
160-180
160-180
160-180
1
1
1
25-30
20-25
15-20
Rubbed-in mixture
Tart / flan base
Nut ring
Crumble cake
Small cakes 1)
Cheesecake
Apple pie1)
Apricot flan with topping
Savoury pastry 2)
Meat pie
150-170
150-170
150-170
150-170
150-170
150-170
150-170
190-210
170-190
1
1
1
1, 2, 5
1
1
1
1
1
20-25
40-50
40-50
15-25
70-80
45-55
40-60
25-35
60-70
Yeast mixtures
Crumble cake
Fresh fruit cake (tray)
Stollen
White bread
Wholemeal bread 1)3)
Pizza (tray)1)
Onion cakes
Apple turnovers
150-170
160-180
150-170
160-180
190-210
170-190
160-180
150-170
1
1
1
1
1
1
1
1, 3
35-45
40-50
45-65
40-50
60-70
40-50
30-35
25-30
Choux pastry 1)
Eclairs 160-180 1, 3 25-30
Flaky pastry 1)
170-190 1, 3 20-25
Meringues 1)
Macaroons 120-140 1, 2, 5 30-50
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 approx. 10 minutes.
1) Pre-heat the oven with ’Conventional’ heat.
2) Pre-heat the oven with ’Fan Heat’ and ’Conventional’ heat.
28
Page: 28
Baking in the oven
Conventional heat Intensive baking
Temperature
in °C
rec. runner
from bottom
Time
in mins.
Temperature
in °C
rec. runner
from bottom
Time
in mins.
160-180
160-180
180-200
160-180
180-200
180-200
160-180
180-200
180-200
1
1
1/2
1
1/2
1/2
1
1/2
2
50-60
70-80
15-20
60-70
45-50
35-45
45-55
15-20
12-15
-
-
-
-
150-170
-
-
-
-
-
-
-
-
1
-
-
-
-
-
-
-
-
30-35
-
-
-
-
180-200
180-200
190-210
1
2
1/2
20-25
15-20
12-15
-
-
-
-
-
-
-
-
-
180-200
180-200
180-200
180-200
180-200
180-200
180-200
230-250
190-200
1/2
2
1/2
2
1
2
1
1/2
1
15-20
40-50
40-50
10-15
70-80
40-50
40-60
25-35
60-70
-
-
-
-
150-170
150-170
150-170
190-210
170-190
-
-
-
-
1
1
1
1
1
-
-
-
-
65-75
50-60
50-60
25-30
50-55
180-200
180-200
170-190
190-210
210-230
190-210
190-210
170-190
1/2
1/2
1/2
1/2
1/2
1/2
1/2
1/2
35-45
40-50
45-65
40-50
60-70
40-50
25-30
20-25
-
-
-
-
-
170-190
160-180
-
-
-
-
-
-
1
1
-
-
-
-
-
-
40-50
30-35
-
190-210 1/2 25-35
- - -
200-220 1/2 15-20 - - -
130-150 2 30-50
- - -
3) Instead of “Fan Heat” select “Auto Roast”.
Pre-heat the oven with “Auto Roast”.
Data given are for guidelines only.
Values obtained from a machine designed for the German market.
29
Page: 29
Roasting in the oven
We recommend the following settings
for roasting in the oven:
– Auto Roast D
– Conventional heat A
The core temperature probe (roast
probe) can be used with either of the
above settings. See Section on “Roast-
ing with the roast probe”.
Auto Roast:
Always remember to fit the roasting
filter in front of the fan in the back of
the oven before starting.
We recommend roasting in a covered
pot:
– This ensures that sufficient stock re-
mains for making gravy.
– The oven stays cleaner, too.
The following containers are suitable:
Roasting tins, heat-resistant glass,
roasting foil, earthenware.
Make sure that the pot and lid have
heat-resistant handles.
Place the covered pot on the rack.
The meat should be put into a cold
oven.
Exception: Pre-heat the oven to the tem-
perature recommended in the recipe
when cooking roast beef.
Use shelf position 1 for roasting.
Exception: Use shelf position 2 when
roasting poultry weighing up to 1 kg,
sirloin, or fish.
When using “Auto Roast” a tempera-
ture of approx. 40°C lower can be used
for roasting than with the “Conven-
tional” setting.
The bigger the quantity to be roasted,
the lower the temperature.
When roasting more than 3 kg select a
temperature about 10°C lower than the
one given in the “Roasting” chart.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
For roasting directly on the rack K
the temperature needs to be about
20°C lower than for roasting in a
covered pot L.
The roasting time will depend on the
type of meat, the size and thickness of
the cut.
30
Page: 30
Roasting in the oven
Calculating roasting time:
The traditional British method is to
allow 15 to 20 minutes to the lb, accord-
ing to type of meat, plus approx. 20
minutes, adjusting length of time as
roasting proceeds, to obtain the re-
quired result.
Alternatively, multiply the height of the
joint by the time per cm for the type of
meat, as in the chart.
Type of meat time per cm
height of meat
Beef / Venison
Pork / Veal / Lamb
Sirloin fillet
15-18 mins.
12-15 mins.
8-10 mins.
Example:
Beef roast, 8 cm high
8 x 15 mins. per cm = 120 mins. roast-
ing time
Please note:
Do not select a roasting temperature
which is higher than that recom-
mended. The meat will become brown,
but will not be cooked properly.
Browning only occurs towards the end
of the roasting time. Remove the lid
about halfway through the roasting time
if a more intensive browning effect is
desired.
After the roasting process is finished
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.
Useful hints
Roasting in a covered pot L
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1/8 litre of water when roasting a big
lean joint of meat (2-3 kg) or roasting
poultry with a high fat content.
Roasting on the rack K
Place a little water in the tray. Add a
little fat or oil to very lean meat or place
a few strips of bacon on the top. Do not
add too much liquid to the tray during
cooking as this will hinder the browning
process.
Roasting poultry
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Roasting deep frozen meat
Deep frozen meat should be defrosted
first.
31
Page: 31
Roasting in the oven
Roasting with the Roast Probe
Using the roast probe enables the
roasting process to be monitored sim-
ply and reliably.
The tip of the probe measures the core
temperature at the centre of the meat
continuously.
When the pre-selected core tempera-
ture is reached, the oven heating is
automatically switched off.
Using the roast probe for best effect:
Prepare the meat in the usual man-
ner, and put it into the oven, (in a pot
or on the rack).
Roasting bags or aluminium foil may
also be used, but only when left open
at the ends. Insert the probe through
the foil or bag.
Insert the probe into the middle of
the meat.
Ensure that it does not touch a bone,
and that it is not inserted into a fatty
piece of meat. If fat or bone come into
contact with the probe, this can lead to
the oven being switched off too early.
When roasting poultry the best place to
insert the probe is the thickest part be-
tween thigh and body.
Push the probe into the socket until it
is felt to engage.
32
Page: 32
Roasting in the oven
Choose the required funtion with the
oven selector:
– Auto Roast
– Conventional
– Fan Heat
– Fan Grill
Please see the notes under “Grilling
in the oven”.
A suggested core temperature of
60°C appears in the display field.
If the core temperature suggested by
the system is appropriate for your
recipe, this is automatically adopted
once the indicator light goes out. The
core temperature can however be
changed. (see Section on “Changing
the core temperature”).
The core temperature to be set de-
pends on the food to be cooked.
Please consult the roasting chart.
The suggested temperature for the
oven now appears in the display field.
The oven temperature can however be
altered, (see “To alter the temperature”).
When the light in the – /+ button goes
out, the actual core temperature ap-
pears in the display. N.B. The lowest
temperature that can be displayed is
20°C, so this will also be shown until
the roast probe registers 20°C.
Time left display
After a specific time the estimated time
left until the cooking process has fin-
ished is shown in the oven display.
From now on the actual temperature is
no longer displayed, and cannot be
called up.
33
Page: 33
Roasting in the oven
The residual time is calculated from the
oven temperature selected, the re-
quired core temperature and the pat-
tern of the increasing core temperature.
The residual time figure first shown is
an estimate. As the cooking process
continues the figure is continuously re-
vised, and a more accurate revised fig-
ure shown.
If, when the residual time is displayed:
– the oven or core temperature is al-
tered,
– or a different oven function is chosen,
this will cancel all the residual time in-
formation, and the actual temperature
will reappear.
If the oven door is held open for some
time, the residual time will be recalcu-
lated.
Cooking time is completed automati-
cally.
Shortly before the end of cooking time
the oven heating switches off.
The Energy-save function (as de-
scribed under “Oven - use”) comes
into action. The time left continues to
be shown in the display. If the “p” but-
ton is pressed, “EC” appears.
If the oven temperature is altered or the
core temperature increased, the oven
heating will switch on again.
End of cooking time
When the chosen core temperature has
been reached
– an audible tone sounds for approx. 5
seconds, and
– the “e” symbol flashes.
If the audible tone is not cancelled, it
will continue to sound every 5 minutes
for an hour as a reminder that the pro-
cess has finished.
The audible tone can be cancelled by:
– pressing the “e” button.
If the food is not sufficiently cooked,
a new core temperature can be en-
tered.
– turning the oven function selector to
“0".
Any temperatures entered will also
be cancelled.
34
Page: 34
Roasting in the oven
Altering the core temperature
The temperature can be altered be-
tween 20°C and 99°C.
When the indicator light is on:
Enter the required temperature with
the – /+ button.
When the indicator light has gone out:
Press the “e” button.
Enter the required temperature with
the – /+ button.
Please note:
If the temperature probe is left in the
food at the end of the cooking process,
the oven display will show the core tem-
perature first rising and then sinking.
Insert the probe in a different place and
start again:
– if the cut of meat was too large (3 kg
or more) for the probe to be inserted
right to the centre.
– if the meat is not sufficiently roasted
when the set temperature is reached.
The time taken to roast meat by tem-
perature using the probe is similar to
that when cooking by time.
When finished, cover the meat with
aluminium foil and allow to stand for ap-
prox. 10 minutes. During this time the
core temperature rises another 5 -
10°C.
35
Page: 35
Oven roasting chart
Oven roasting chart
rec.
runner
from
bottom
Auto Roast 1)
Conventional
Core
temperature
in °C 3)
Temp. in
°C 2)
Time
in mins.
Temp. in
°C 2)
Time
in mins.
Rib of beef (apprx. 1 kg) 1 180-200 100-120 220-240 100-120 75-85
Sirloin, steak4)
(apprx. 1 kg) 1 5)
190-210 35-45 240-260 35-45 50-70 6)
Venison/game
(apprx. 1 kg)
1 180-200 90-120 220-240 90-120 65-75
Leg of pork,
(apprx. 1 kg) 1 170-190 100-120 210-230 100-120 80-90
Rolled pork
(apprx. 1 kg) 1 170-190 100-120 200-220 110-130 80-90
Meat loaf (apprx. 1 kg) 1 170-190 50-60 200-220 50-60 70-75
Veal (apprx. 1 kg) 1 170-190 100-120 210-230 100-120 75-85
Shoulder of lamb
(ca. 1.5 kg)
1 170-190 90-120 210-230 90-120 80-85
Poultry (0.8-1 kg) 1 5)
170-190 50-60 200-220 50-60 80-85
Poultry (apprx. 2 kg)
ditto (stuffed)
1
1
170-190
170-190
90-110
120-150
200-220
200-220
90-110
120-150
80-85
Poultry (apprx. 4 kg) 1 160-180 150-180 190-210 150-180 80-85
Whole fish
(apprx. 1.5 kg) 1 5)
160-180 35-55 200-220 35-55 75-80
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Fit the grease filter in place when using “Auto Roast”.
2) Roasting in a pot L
When roasting on the rack K, set the temperature 20°C lower than given.
3) Roasting using the core temperature probe (Roast Probe) e
4) Pre-heat the oven when using “Auto Roast” and “Conventional” settings.
5) 2nd runner from the bottom when using the “Conventional” setting.
6) very rare: 40-45°C, medium-rare: 50-55°C, medium: 60-65°C, well done 70-75°C
The information given in this chart is intended only as a guide.
36
Page: 36
Defrosting in the oven
We recommend defrosting at room tem-
perature, i.e. without selecting an oven
temperature.
However, an oven temperature of up to
50°C can be selected.
– Where possible remove the packa-
ging and put the food to be de-
frosted on a baking tray or into a
dish.
– All meat and poultry should be fully
defrosted before cooking. Do not
use the liquids from defrosting.
– When defrosting poultry put it on the
rack, one level higher than a tray put
in to catch the defrosted liquid, so
that the meat is not lying in this liquid.
It is particularly important to ob-
serve food hygiene rules when de-
frosting poultry. Do not use the liq-
uid from the defrosted poultry. Pour
it away, and wash the tray, the sink
and your hands.
N.B. Put the tray back in the oven if
roasting on the rack.
– Fish does not need to be fully de-
frosted before cooking. Defrost so
that the surface is sufficiently soft to
take herbs and seasoning.
Do not refreeze food once it has
thawed.
The time needed for defrosting de-
pends on the type and weight of the
food, and at what temperature it was
deep frozen.
37
Page: 37
Casseroles
The following oven settings are recom-
mended:
– Fan Heat D
– Conventional A
The following dishes are suitable for
this type of slower cooking:
covered pots made of ovenproof glass
and china, and earthenware pots,
which could also be used as serving
dishes. They should have heat-resis-
tant handles and knobs.
Put the rack in at the 1st runner
height from the bottom, and place
the prepared casserole with the food
for braising or stewing on this.
Select the oven setting and the
temperature.
Fan Heat D . . . . . . . . . . . . . 170-190°C
Conventional A . . . . . . . . . . 190-210°C
Cooking times
Consult your cook book.
Please note:
Cover dishes which are to be cooked
in their own juice and/or steam, eg du-
chesse potatoes or vegetables, so that
they do not dry out. If there is no lid use
aluminium foil or damp cooking parch-
ment.
Cook without a lid when a crusty fin-
ish or topping is required, eg for meat
or dishes au gratin.
Useful hint
One dish can be placed on top of the
other. Invert the lid of the bottom dish.
Put dishes to be browned at the top.
Poaching
Fish or fruit can be poached in the
oven in a covered dish.
Bottling
Bottling should only be undertaken by
an experienced cook who has received
proper training in this method of pres-
erving fruit and vegetables, and under-
stands the implications of the chemical
reactions involved.
38
Page: 38
Grilling in the oven
The oven has three grill settings:
Grill 1
For grilling small quantities of thin cuts
und for browning small dishes of food.
The inner part of the grill element is
switched on.
Grill 2
For grilling large quantities of thin cuts
and for browning food in large shaped
dishes. The whole of the grill element is
switched on.
Fan grill
For grilling larger items, for example,
poultry, rolled meat.
With this method the core temperature
probe can also be used to monitor the
temperature. See "Roasting in the oven:
Roasting with the core temperature
probe".
Pre-heat the grill for approx. 5
minutes with the oven door shut.
Grilling with the oven door shut
saves energy and minimizes cook-
ing smells.
Fan grill:
Always put the roasting filter back in
place on the back panel fan grille
when using this setting.
39
Page: 39
Grilling in the oven
Preparing food for grilling
Clean, wipe and season. Do not salt
slices of meat beforehand as this de-
tracts from the taste.
Add a little oil if necessary. Other fats
quickly become black or cause the
food to smoke. A little butter can be
added to chicken if desired.
Clean flat fish and slices of fish in the
normal way. To enhance the taste add
a little salt or squeeze a little lemon
juice over the fish.
Grilling on the rack
Assemble the grill pan and rack as
shown.
Place the food on the rack.
Select the method of grilling.
Select a temperature.
Food to be grilled temperature
Thin cuts
such as chops, steak 275°C
Thicker cuts
such as chicken,
kebabs 240°C
To grill thicker pieces of food more
gradually after an initial high tempera-
ture, continue grilling at a lower tem-
perature setting to allow the food to
cook through to the centre.
Insert the grill pan at the appropriate
level for the height of the food to be
grilled:
thin cuts = level 3, 4 or 5
thicker cuts = level 1 or 2
Grilling time
Flat pieces of fish and meat usually
need about 5-6 minutes a side depend-
ing on their texture. Thicker pieces
need longer. With rolled meat allow
approx. 10 minutes per cm diameter.
40
Page: 40
Grilling in the oven
Useful grilling hints
It is best to grill food of a similar thick-
ness at the same time so that the grill-
ing time for each item does not vary
too greatly.
Most items should be turned half way
through cooking.
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 is still red
on the inside ("rare").
– If there is some resistance, the in-
side will be pink ("medium").
– If there is great resistance, it is
throughly cooked through ("well
done").
Basting brush
A basting brush with an angled handle
for convenient basting under the grill is
available from the Miele Spare Parts
Department.
41
Page: 41
Grilling
Pre-heat the grill for about 5 minutes with the door shut before using.
Food to be grilled Runner
from
bottom
Grill 1 / Grill 2 Fan Grill 3)
temperature
in °C
total
grill time
in mins. 1)
temperature
in °C
total
grill time
in mins. 1)
Flat items of food
Beef steaks 3/4/5 290 3-5 250 5-10
Kebabs 4 260 8-12 240 8-12
Escalope 4/5 290 5-10 240 10-12
Liver 4/5 275 8-12 245 8-12
Burgers 4 210 10-15 200 10-15
Sausages 4 240 8-10 220 10-12
Chops 4 275 12-18 250 10-15
Fish fillet 4/5 250 10-15 220 12-16
Trout / Mackerel 4 275 16-20 220 20-25
Toast 5 240 3-6 220 5-10
Open toasted sandwich 4/5 240 4-6 220 5-7
Tomatoes 4 240 7-10 225 10-12
Bananas 5 240 6-10 225 6-10
Peach halves 2/3 230 6-8 210 6-8
Thicker grilling cuts
Chicken pieces (ap-
prox. 1 kg) 2)
1/2 220 50-60 200 50-60
Mixed grill 2)
2 260 20-25 230 20-25
Piece of pork, Ø 7 cm
(approx. 1 kg) 2)
1 240 70-80 200 70-80
Kebabs 1 250 25-35 230 25-35
1) Turn half way through the grilling time.
2) Grilling on the rack
3) Fit the roasting filter when "Fan grilling".
All times given in the chart are approximate and can vary.
42
Page: 42
Cleaning and care
Appliance front and control
panel
Use a mild cleaning agent or a dash of
washing up liquid in hot water. Wipe
dry with a soft cloth.
Glass front
Do not use a scouring agent, as this
would scratch the glass front.
For ovens with a white finish we recom-
mend after each use wiping:
– the oven door handle and
– the control panel
with a damp cloth and some washing
up liquid. This will avoid spillages
being burnt on and becoming im-
possible to remove.
Stainless steel front
Never use cleaners containing
sand, soda or scouring agents,
These will leave scratches.
Use a non-scouring stainless steel
cleaner. Apply with an even pressure.
Wipe over with a damp cloth and rub
dry with a soft cloth.
Accessories
Roast probe
Wipe with a damp cloth.
Do not put the roast probe or the
baking carriage runners into water,
and do not put them in the dish-
washer.
Runners
Wash in hot water with washing up liq-
uid, or clean with a stainless steel
cleaner.
Baking tray, roasting/grill pan, rack:
wash and dry after each use.
Remove stubborn residues that do not
wash away
– from stainless steel:
with a stainess steel cleaner.
– from enamel:
Soften residues by soaking with hot
water, then brushing with a soft nylon
brush or sponge.
Roasting filter
Clean in washing up liquid and hot
water, or in the dishwasher.
43
Page: 43
Cleaning and care
Oven interior
Different surfaces of the oven interior
are coated with either
b “Clean-Enamel”, or
c catalytic enamel.
The oven cavity and door interior are
finished in “Clean-Enamel”. The rear
panel which protects the fan is more
subject to oil and fat splashes, and has
a catalytic coating.
With some models, side panels with
catalytic coating are fitted, and the re-
movable guard plate above the grill
has a catalytic coating. With this ar-
rangement most of the interior “Clean-
Enamel” is protected, except for the
floor and door, which should be
cleaned after each use.
The oven should be cleaned regu-
larly, preferably after each use.
If left too long cleaning becomes un-
necessarily difficult and in extreme
cases impossible.
Important: Remove any soiling from
the “Clean-Enamel” areas before
carrying out the extra cleaning pro-
cess for catalytic enamel described
below.
Never use hard brushes, wire wool
or scourers, scouring pads, hard
sponges or other scouring agents
on the enamel coatings.
These scratch and damage enamel.
b “Clean-Enamel”
This is a specially hardened enamel
with an extremely smooth surface.
Most baking and roasting residues can
be easily removed using a sponge
cloth, washing up liquid and hot water.
If something bakes on harder, it can be
loosened with a shielded razor blade
scraper. It is easier to remove splashes
of fruit or cake mixture from the oven
and racks while they are still warm.
Fruit juice may cause lasting discolour-
ation.
Dull patches may remain permanently
in the oven tray after roasting or grilling.
If an oven spray is used on the
“Clean-Enamel”, follow the manufac-
turer’s instructions carefully.
Important: Oven spray must not
come into contact with catalytic ena-
mel. It can damage the enamel.
44
Page: 44
Cleaning and care
c Catalytic Enamel
Because circulating air in the oven de-
posits oil and fat splashes predomi-
nantly on the rear wall of the oven, this
is coated in catalytic enamel.
With some models, side panels with
catalytic coating are also fitted, and the
removable guard plate above the grill
has a catalytic coating.
When this catalytic enamel is heated to
temperatures above 200°C, oil and
grease deposits are removed, except
for deposits of spices and syrups. The
higher the temperature the more effec-
tive the process.
To take further advantage of the cata-
lytic properties for cleaning, the “Extra
cleaning process” can be used, (see
that section below). For slight soils the
oven can be cleaned manually.
Do not wait too long between cleaning
sessions as further baking and roasting
will cause oil and grease deposits to
burn on even harder.
Cleaning the catalytic enamel
manually
Where cooking is carried out at lower
temperatures splashes of oil and
grease can collect on the catalytic coat-
ing. This slight soiling can be cleaned
manually as follows:
Let the oven cool down and remove the
runners or telescopic frame. Wipe
down the surface(s) using a cloth, soft
sponge or soft nylon brush with warm
water to which a little washing up liquid
has been added.
Do not use oven spray or abrasive
cleaning agents.
Do not wash these panels in the
dishwasher. Any mechanical hand-
ling would damage the catalytic en-
amel.
Clean the oven floor (Clean-Enamel)
after each use.
45
Page: 45
Cleaning and care
Cleaning catalytic enamel using the
extra cleaning process
Before carrying out the extra cleaning
process, take out the rack and runners,
or telescopic frame remove any soiling
from the “Clean-Enamel” areas.
To operate the extra cleaning process:
Turn the oven function selector to
“Fan Heat D”.
With the + button select the highest
temperature setting.
Let the oven operate for about one
hour. The length of time will depend on
the degree of soiling. It is a good idea
to set the finish time for the process
using the "g" button. This way you will
not forget to switch the oven off at the
end.
Wipe over all the visible surfaces which
are not protected by the catalytic
liners, especially the oven floor.
Every time the oven is used at high tem-
peratures any remaining soiling will
gradually disappear.
Should the catalytic coating on the
back panel or any other catalytic pa-
nels fitted become ineffective
through improper use or heavy soil-
ing, for example, a replacement can
be obtained from your Miele dealer
or Miele Spare Parts dept.
46
Page: 46
Cleaning and care
For ease of cleaning the oven door can
be taken off, the runners, side panels
and back panel removed and the top
grill element lowered.
Please note : the oven door is quite
heavy. It should be gripped firmly at
the sides when being removed or re-
fitted.
To remove the oven door:
Open the door fully.
Flap down the locking clamps on
each door hinge. This locks the
hinges.
Lift up the door until the hinges
disengage. Remove door.
To re-fit the oven door:
Hold the door as shown above and
carefully put the locked hinges into
the guide holes until they engage.
Open the door fully.
Still supporting the door, flip the lock-
ing clamps up.
It is essential that the locking
clamps are flipped up when the
door is refitted after cleaning. Other-
wise the door could come loose on
its hinges.
47
Page: 47
Cleaning and care
To remove the runners
Select the “Light H” setting.
The oven heater elements must be
switched off, to avoid the danger of
burning.
Pull on the fixing knob to release it.
Take the runners out of the oven.
Reassemble in the reverse order, care-
fully ensuring all parts are correctly in
place.
To remove the catalytic side panels
Select the “Light H” setting.
The oven heater elements must be
switched off, to avoid the danger of
burning.
Take the runners out of the oven.
Gently lift and pull out the catalytic
side panels.
Reassemble in the reverse order, care-
fully ensuring all parts are correctly in
place.
48
Page: 48
Cleaning and care
When reassembling the catalytic side
panels, ensure they sit correctly.
Ease the back lug into the opening
in the rear wall panel.
Lift the front locating hole on to the
guide pin behind the collar.
Put the runners back into place.
49
Page: 49
Cleaning and care
To remove the back panel
Loosen the screws in the back panel
and take it out.
The oven must not be used without
the back panel fitted. This could
lead to injuries.
Reassemble in the reverse order, care-
fully ensuring all parts are correctly in
place.
To lower the upper heating element:
Select the “Light H” setting.
The oven heater elements must be
switched off, to avoid the danger of
burning.
Wait until the grill element has cooled
down enough to touch. Otherwise you
could be burnt.
Take out the runners.
Pull (and turn if necessary) on the fix-
ing knob on the grill element to re-
lease it.
50
Page: 50
Cleaning and care
Gently lower the grill element.
Do not use force to lower it, as this
could cause damage.
If the guard plate is dirty it can also be
removed for cleaning:
Hold the guard plate firmly and un-
screw the knurled knob.
Take out the guard plate.
Reassemble in the reverse order,
carefully ensuring all parts are cor-
rectly in place.
51

Question & answers

There are no questions about the Miele H 215 B yet.

Ask a question about the Miele H 215 B

Have a question about the Miele H 215 B but cannot find the answer in the user manual? Perhaps the users of ManualsCat.com can help you answer your question. By filling in the form below, your question will appear below the manual of the Miele H 215 B. Please make sure that you describe your difficulty with the Miele H 215 B as precisely as you can. The more precies your question is, the higher the chances of quickly receiving an answer from another user. You will automatically be sent an e-mail to inform you when someone has reacted to your question.