Miele H 247 manual

View a manual of the Miele H 247 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 247
  • Filetype: PDF
  • Available languages: English, Dutch

Table of Contents

Page: 0
Operating Instructions
H 247 B oven
H 247 ET cooker
It is essential to read these
operating instructions before Q\}
installing or using the machine,
to avoid the risk of accident
or damage to the machine. M.-Nr. 04 758 110
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. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
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
– Baking carriage, rack with non-tip feature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
– Minute minder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
– Timer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24
Applications
– Baking and chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32
– Roasting, roasting with the roast probe and chart. . . . . . . . . . . . . . . . . . . . . . . 36
– Defrosting. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
– Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44
– Grilling and chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 45
Maintenance
Cleaning and care
– Appliance front, controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
– Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49
– Oven interior . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50
Correcting minor faults. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61
Installation / Electrical connection
Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62
Installation
– Oven with integrated hob controls. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66
– Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68
– Installation situations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69
Extra accessories. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70
Page: 3
Description of the appliance
H 247 ET
Control panel
b Oven function selector and
function setting display
c Display and pushbuttons - oven
d Display and pushbuttons - timer
e – /+ Button with indicator light
f Hob zone controls
(not applicable to “B” oven models)
Oven interior
g Heating element for top heat
and grilling with guard plate
h Grill motor
i Halogen lamp change slide
j Connection socket for core
temperature probe (roast probe)
k Air inlet for fan
l Baking carriage with runner heights
1, 2, 3, 4, 5 (depending on model)
m Door contact switch
n Oven door with ventilation
4
Page: 4
Description of the appliance
Please note
The illustration on the previous page
shows the control panel of the
H 247 ET. The H 247 B has no controls
f for a hob.
For “B” model ovens, only the instructi-
ons in this book relating to ovens are
applicable.
The instructions for hobs relate to “E”
model ovens with hob controls, or to
the hob of a free-standing cooker.
Hob use and installation
For “E” models a separate set of in-
structions is supplied with the hob
which covers its use and installation.
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 grilling, and fan
oven roasting, when open roasting
on the rack or in a dish.
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
– Rotisserie
for grilling on the spit
(depending on model)
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 materi-
als away, please ensure they are offe-
red 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 re-
levant legal safety requirements. Im-
proper 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 sa-
fety, on the operation and care of
the appliance. This way you will
avoid the risk of accidents and da-
mage to the appliance.
Do not let children access the app-
liance or its controls. Supervise its
use by the elderly or infirm.
Keep these instructions in a safe
place and pass them on to any futu-
re 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 usa-
ge is at the owner’s risk and could be
dangerous. The manufacturer cannot
be held responsible for damage
caused by improper use of the applian-
ce.
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 applian-
ce can only be guaranteed when
continuity is complete between the app-
liance and an effective earthing sy-
stem, which complies with local and na-
tional regulations. It is most important
that this basic safety requirement is te-
sted by a qualified electrician. The ma-
nufacturer cannot be held responsible
for the consequences of an inadequate
earthing system.
This appliance must only be opera-
ted as a built-in appliance. This is
necessary to ensure that all electrical
components are shielded.
Never open the casing of the app-
liance.
Tampering with electrical connections or
components and mechanical parts is hig-
hly 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 qua-
lified and competent persons to ensure
safety. Repairs and other work by un-
qualified persons could be dangerous.
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, tur-
ning or removing it.
When working with “Conventional” hea-
ting or when grilling, the element in the
roof of the oven and the guard plate be-
come very hot, and there is a danger of
being burnt.
Wait until the grill element has coo-
led down before lowering it for cle-
aning, to avoid the danger of burning.
Do not use force to pull it down as
this can cause the element to bre-
ak.
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
specialist dealer.
After using do not remove the roast pro-
be 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 pressu-
re will build up and they will explode.
8
Page: 8
Warning and Safety instructions
Do not use plastic containers.
They may melt at high temperatu-
res.
Do not push pots and pans around
on the oven floor as this could da-
mage 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 lea-
ding to moisture damage in the oven.
If food is left in the oven after coo-
king, e.g. to take advantage of the
residual heat, select the lowest tempe-
rature available. Leave the function se-
lector switch at the position set.
Do not switch the appliance off until the
food has been removed. Otherwise the-
re may be a build-up of condensation
which could adversely affect the oven
interior, and externally the control pa-
nel, the worktop surface or surrounding
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 applian-
ce. Pressurised steam could give rise
to a short circuit, or cause permanent
damage to the surface and to compo-
nents, for which the manufacturer of
the oven cannot accept any responsibi-
lity.
Do not leave the appliance unatten-
ded when cooking with oils and
fats as these can be a fire hazard if allo-
wed to overheat.
Do not use the oven to heat up the
room. Due to the high temperatu-
res 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 suf-
ficiently 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 coo-
king container. Some foods may con-
tain 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 allo-
wed to spread evenly throughout
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 surroun-
dings 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 swit-
ched 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 appli-
cable) 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
Before using for the first time
Timer
After the appliance has been switched
on “12:00" and the symbols ”f“ and
”)“ flash in the display.
Setting the time of day
(24 hour display)
Press the buttons “f” and “)” at
the same time.
“12:00" and the control light for the – /+
button now stay on without flashing.
Use the – /+ button to enter the time
of day in hours : minutes.
When the control light for the – /+ but-
ton goes out, the time of day has been
set, and the clock display changes at
one minute intervals. The colon flashes.
Oven
Wipe out the oven interior using
warm water and a little washing up
liquid. Polish dry with a dry cloth.
Do not close the oven door until the
oven interior is dry.
Rinse the accessories.
Depending on the model fit the side
rails or the telescopic carriage.
Side rails
12
Page: 12
Before using for the first time
Telescopic carriage
Fit the guide rails in the oven.
Put the carriage frame on to the gui-
de rails.
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 will dissi-
pate this more quickly.
Turn the oven function selector to
“Fan Heat D”.
Select the highest temperature with
the “ - /+” button.
The timer can also be used to set the fi-
nish 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 roa-
sting 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 hea-
ting, 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 minu-
tes).
– 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 hea-
ting, or at a temperature of up to 50°C.
When the defrost system is used
without 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 gril-
ling 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.
– activate the minute minder.
Each pushbutton has a matching sym-
bol in the display field.
16
Page: 16
Oven - use
The – /+ button is used to enter or al-
ter oven temperature, time of day and
minute minder times.
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 – /+ button
lights up:
– when an oven function has been cho-
sen, (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 “l” 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 regi-
stered.
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 pro-
be is connected.
– The oven temperature and “p”
when the probe is not being used
– “l” always appears when a short
time has been entered for the minu-
te minder.
– “l” 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 follo-
wing settings can be chosen:
– Light H
Turns on the oven light inde-
pendently.
All oven settings are illuminated.
– Fan Heat D
For baking or roasting on several le-
vels at the same time.
– Top heat C
For browning dishes, finishing dis-
hes with a cheese topping.
– Conventional A
Top and bottom heat together, for ba-
king / roasting traditional recipes, for
soufflés.
– Bottom heat B
Use this setting towards the end of
baking, to brown the base of a cake.
– Intensive Bake F
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).
– Auto Roast E
Initial high temperature to seal meat
followed by normal roasting tempera-
ture.
Not suitable for baking, except for
baking freshly prepared wholemeal
or rye doughs, (not packet mixes).
– Fan Grill I
Ideal for grilling thicker items such
as stuffed meat, kebabs and pieces
of poultry etc. Grilling takes place
with the oven door closed.
– Defrost G
For gentle defrosting of deep frozen
foods.
– Grill 1 ,
For grilling flat items, small quanti-
ties, and for browning small dishes.
Grilling takes place with the oven
door closed.
– Grill 2 J
For grilling flat items, large quanti-
ties, and for browning larger dishes.
Grilling takes place with the oven
door closed.
18
Page: 18
Oven - use
A recommended temperature is as-
signed to each oven cooking setting.
This appears in the oven display field.
Fan Heat. . . . . . . . . . . . . . . . . . . 160°C
Top Heat. . . . . . . . . . . . . . . . . . . 190°C
Conventional . . . . . . . . . . . . . . . 190°C
Bottom Heat . . . . . . . . . . . . . . . . 190°C
Intensive Bake . . . . . . . . . . . . . . 170°C
Auto Roast* . . . . . . . . . . . . . . . . 160°C
Fan Grill . . . . . . . . . . . . . . . . . . . 200°C
Defrost . . . . . . . . no temperature given
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 hea-
ting elements.
Selecting a temperature
If you wish to retain the temperature
suggested by the system this will be au-
tomatically adopted when the indicator
light in the – /+ button goes out.
The actual temperature in the oven is
now displayed.
The rise in temperature is shown in 1°C
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°C steps.
19
Page: 19
Oven - use
Altering the temperature
The temperatures suggested by the sy-
stem can be altered in the range:
Fan Heat. . . . . . . . . . . . . . . . . 30-250°C
Top Heat. . . . . . . . . . . . . . . . . 30-250°C
Conventional . . . . . . . . . . . . . 30-280°C
Bottom Heat . . . . . . . . . . . . . 100-250°C
Intensive bake . . . . . . . . . . . . 50-250°C
Auto Roast . . . . . . . . . . . . . . 100-230°C
Fan grill . . . . . . . . . . . . . . . . . 50-260°C
Defrost . . . . . . . . . . . . . . . . . . . 30-50°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 pre-
viously entered oven or probe core tem-
perature.
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 remains lit.
If a time has been entered, "l" and the
short time (counting down) appear in
the display field.
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”:
– for baking bread made with dark
flour,
– when roasting meat.
With “Conventional” heat:
– for baking biscuits and cakes with a
short cooking time,
– for baking some doughs,
– for baking bread made with dark
flour,
– for roast meat.
To pre-heat
Turn the oven selector to the requi-
red 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
process using the timer, or if you are
cooking with the roast probe, the resi-
dual heat is automatically used to save
energy.
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 suf-
ficient to complete the cooking process.
21
Page: 21
Oven - use
Telescopic carriage
(depending on model)
When pushing the baking trays, grill
pan or rack into the oven, make
sure that the telescopic carriage is
pushed completely in.
If you wish to use only the lowest run-
ner level for cooking, the side rails can
be taken out.
This has the advantage of:
– making more space available inside
the oven, for larger roasting tins.
– keeping the side rails clean.
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 using the rack push it into the
oven so that the safety notches (illu-
strated) go to the rear of the oven,
to meet the notches on the runners.
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
Short time (Minute minder)
The minute minder can be used to time
any activity in the kitchen, e.g. boiling
eggs.
The short time can be entered inde-
pendently of another entered process.
To enter the short time
(1 min. - 23 hrs. 59 mins.)
Press the “l” button.
Enter the required time in hours and
minutes with the – /+ button.
When the – /+ button control light goes
out, the time set starts counting down
in minutes.
If the oven is being used at the same
time, the minute minder time period
only shows for a short time. Then the
oven or probe core temperature shows
again in the display field. The “l” conti-
nues to be visible as a reminder that
the minute minder is working.
At the end of the short time:
– an audible tone sounds for approx. 5
seconds.
– The “l” symbol also flashes for ap-
prox. 1 minute.
The audible tone and the flashing sym-
bol can be cancelled at any time by
pressing the “l” button.
To change the short time set:
Do this in the same way as entering the
short time:
Press the “l” button. This will halt
the minute minder.
Use the – /+ .button to enter the new
time required in hours : minutes.
To cancel the minute minder
Press the “l” 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.
23
Page: 23
Timer - use
The timer can:
– show the time of day,
– switch the oven (and separately,
where applicable, the hob front coo-
king zones) off, or on and off automa-
tically.
Push buttons
With the push buttons you can:
– enter the start of a cooking process.
– enter the duration of a cooking
process.
– enter the end of a cooking process.
The Time of day is entered with the
“f” and “)” buttons.
A corresponding symbol for each push
button appears in the display when ap-
propriate.
The Symbol lights up when an oven
function has been selected, (or a hob
zone control switched on), and the rele-
vant button pressed in.
24
Page: 24
Timer - use
All data input or alteration is done with
the – /+ button .
Changes to the start, duration or end of
cooking time, or time of day are ef-
fected in 1 minute steps.
Press the required button.
Enter the time immediately with the
– /+ button.
While the indicator light at the centre of
the – /+ button is lit up, a time can be
entered or altered.
The – /+ button indicator light comes
on when one of the buttons has been
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 regi-
stered.
Symbols that appear in the timer dis-
play field:
– the symbols for the oven time ente-
red, when the oven is being program-
med.
– the relevant symbol for the hob zone
programmed:
“*” front left hob zone
“#” front right hob zone
“t” both front hob zones.
25
Page: 25
Timer - use
Time of day – 24 hour display
When the colon in the time display:
– flashes:
Once the time has been entered it
proceeds in minute intervals.
– is on constantly:
Time of day has been halted and
can be entered or altered.
When the appliance is first con-
nected to the power supply, or after a
power cut "12:00" and the symbols
“f” and “)” flash in the display.
If a process has been pre-program-
med, the time of day can not be alte-
red or cancelled.
To enter the time of day:
Press the buttons “f” and “)” at
the same time.
“12:00" will show constantly in the dis-
play.
Using the -/+ button enter the time of
day in hours : minutes.
To alter the time of day
This is the same procedure as for set-
ting the time of day
Press buttons “f” and “)” at the
same time.
This halts the time of day.
Use the – /+ button to enter the new
time of day in hours : minutes.
To cancel the time of day display
Press the buttons “f” and “)”
twice in succession.
Pressed once, the time display colon
stays on constantly. Pressed twice the
display clears. The time of day continu-
es to run unseen.
To bring back the visible time display
Press buttons “f” and “)”
together once.
26
Page: 26
Timer - use
Programming cooking time
With the timer it is possible for the oven
(and both the front hob cooking zones)
to be switched off automatically, or set
to come on at a later time and then also
be switched off.
The oven, the left and right front hob
cooking zones can be programmed in-
dependently of each other.
Programming cooking time in the
oven
Use the oven function selector to
choose a setting.
The indicator light in the centre of the
“ - /+” button lights up.
Enter the times for the automatic coo-
king process, (see appropriate secti-
on below).
When a cooking process is pre-se-
lected, the setting chosen and the sym-
bol p are displayed, as well as the time
of day and the symbols for the time en-
tered.
During a process the temperature is
shown in the oven display. The time of
day continues to be shown.
Shortly before the end of cooking time
the oven heating switches off automati-
cally.
The Energy-save function (as descri-
bed under “Ovens - Use”) comes into
action.
“EC” now appears in the oven display
instead of the actual oven temperature.
The oven temperature will switch on
again if:
– the oven temperature is altered.
– the cooking time is lengthened signi-
ficantly.
When the end of cooking time has
been reached
– an audible tone sounds for approx. 5
seconds,
– and at the same time the “)” sym-
bol flashes.
If the audible tone is not switched off it
will continue to sound at 5 minute inter-
vals as a reminder that cooking has fi-
nished. This reminder continues for up
to an hour.
Both the audible tone and the visual
display can be cancelled by:
– Pressing the “)” button.
If the food is not sufficiently cooked
to your taste, a further cooking time
can be entered.
– Turning the oven function selector to
“0".
27
Page: 27
Timer - use
Programming hob zone cooking
times
A symbol in the display shows which
hob zone is being programmed.
* = front left zone
# = front right zone
t = both front zones
Make sure the correct symbol is sho-
wing in the display before program-
ming in times.
Turn the hob zone control to the set-
ting required.
The corresponding symbol will flash for
a short time.
Enter the times for the automatic
process (see the relevant Section be-
low).
When a cooking process has been pre-
selected the hob zone symbol flashes,
and the time of day is displayed. The
hob control light goes out.
When the process starts running, the
symbol for the chosen hob zone lights
up.
When the end of cooking time is re-
ached
– the hob switches off automatically,
– an audible tone sounds for approx. 5
seconds.
– The symbol for the selected hob
zone and the symbol “)” both
flash. The symbol “)” does not
flash when a cooking end time is en-
tered for the oven.
If the audible tone is not switched off,
as described earlier, it will repeat at 5
minute intervals as a reminder that the
end time has been reached. This re-
minder continues for up to an hour.
Both the audible tone and the visual
display can be cancelled by:
– Pressing the “)” button.
To use the oven again, the hob zone
selector switch must first of all be
turned to “0".
– Turning the hob zone selector
switch to “0".
28
Page: 28
Timer - use
To enter the times for an auto-
matic process:
To end a cooking time automatically –
entering the duration
(1 min. to 23 hours 59 mins.)
Turn the oven function selector or the
hob zone control to the required set-
ting.
Press the “g” button.
“0:00" appears in the display field.
With the + button enter the required
time in hours:minutes.
The end of cooking time is automati-
cally calculated from the time entered.
To switch a cooking process on and
off automatically –
Enter the start and the duration
(The start can be postponed for up to
23 hrs 59 mins)
Turn the oven function selector or the
hob zone control to the required set-
ting.
First enter start of cooking time:
Press button “f”.
“0:00" appears in the display field.
Use the + button to postpone the
start of cooking.
First the time of day appears.
Now enter the cooking time:
Press the “g” button.
“0:00" appears in the display field.
With the + button enter the required
time in hours:minutes.
29
Page: 29
Timer - use
Switching the cooking process on
and off automatically
To enter duration and end
(The end can be postponed by up to
23 hours 59 mins)
Turn the oven function selector or the
hob zone control to the required set-
ting.
First enter the cooking time:
Press the “g” button.
“0:00" appears in the display field.
With the + button enter the required
cooking time in hours:minutes.
Now postpone the end of cooking time:
Press button “)”.
“0:00" appears in the display field.
Postpone the end of cooking time
with the + button.
First the time of day will appear.
Please note the following:
If only a start of cooking time is pro-
grammed, the oven / hob zone will start
straight away, without any delay.
Exception: When cooking with the roast
probe the oven does not start straight
away.
Do not pre-programme with too long a
delay. Cake mixtures will dry out and
the raising agent will work less effecti-
vely.
Checking and changing
times entered:
It is possible at any time to call up the ti-
mes entered. The corresponding but-
ton for the time to be checked or chan-
ged has to be pressed.
If times are programmed for several
processes, each process can be seen
by pressing briefly more than once on
the relevant button.
The number of times to press the but-
ton depends on the number of pro-
gramme steps entered:
Press once and the time entered for the
oven appears.
Press twice and the time entered for
the front left hob zone appears. This is
indicated by the “*” symbol.
Press 3 times and the time entered for
the front right hob zone appears. This
is indicated by the symbol “#”.
30
Page: 30
Timer - use
To check
Press the button for the time to be
checked.
“f”
The start time of the cooking process is
displayed. This goes out as soon as
the process begins.
“g”
The display shows the duration of coo-
king time, or the time left if the program-
me has started.
“)”
The end of the cooking process is dis-
played.
To change
Press the corresponding button.
Use the – /+ button to enter the requi-
red time.
When the indicator light in the centre of
the – /+ button goes out, the newly se-
lected time is registered. The time of
day appears in the display.
Please note the following:
If a button is pressed, where the time
was not entered, but calculated auto-
matically by the system, the indicator
light in the centre of the – /+ button
does not come on.
This time cannot be altered.
To cancel times entered
To cancel, press the appropriate button
and use the “ - ” button to set the time
to “0:00".
If the cooking time is cancelled, this au-
tomatically cancels the start / end time,
and vice versa.
To cancel programmed
processes
Turn the oven function selector or the
hob zone control(s) to “0".
If there is a power cut all programmes
entered will be deleted.
31
Page: 31
Baking in the oven
The following settings are recommen-
ded for baking:
– Fan Heat D
– Intensive Bake F
– Conventional A
Baking with the “Fan Heat D”
setting
Most types of heat-resistant tins or dis-
hes 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 ba-
king 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 even-
ly browned result:
Dark metal or enamel tins with a matt fi-
nish are preferable. Heat resistant
glass or thermoplastic dishes can be
used.
Avoid thin-walled and bright, nonre-
flective metal moulds. These will
give uneven browning results.
Pre-heat the oven only for:
– cakes / biscuits with a very short ba-
king time,
– victoria sponge and similar mixtures.
Select runner height 1 or 2.
32
Page: 32
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 suggesti-
ons for temperature, runner height
and timing.
For even browning -
– in general select the middle tempe-
rature.
Increasing the temperature and re-
ducing the time can have an adver-
se effect 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.
33
Page: 33
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.
34
Page: 34
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.
35
Page: 35
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 pro-
be) can be used with either of the abo-
ve settings. See Section on “Roasting
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, roa-
sting 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 temperatu-
re of approx. 40°C lower can be used
for roasting than with the “Conventio-
nal” 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 cove-
red pot L.
The roasting time will depend on the
type of meat, the size and thickness of
the cut.
36
Page: 38
Dear Customer,
Congratulations on the purchase of your new Miele oven.
We trust you will be delighted with the wide range of
programmes and applications it has to offer.
To help you make the most of your oven, we would be
pleased to send you, free of charge, a copy of the
MIELE COOKBOOK
This prestigious book contains over a hundred delicious
recipes, all tested on Miele ovens.
Furthermore, it offers comprehensive advice on cooking,
using the different cooking techniques to best advantage.
Please fill in the slip below and send it to:
Miele Company Limited, Fairacres,
Marcham Road, Abingdon, Oxon OX14 1TW
Please note, this offer applies only to new Miele ovens purchased in the UK.
.....................................................................................................................................
I have purchased a Miele oven, model .......................
from (name of retailer)..................................................town.......................................
Please send me the MIELE COOKBOOK.
Name:..........................................................................................................................
Address:............................................................................................................
.....................................................................................................................................
.....................................................................................................................................
............................................................................................................................
Signed:..............................................................................Date...................................
Page: 40
Roasting in the oven
Calculating roasting time:
The traditional British method is to al-
low 15 to 20 minutes to the lb, accor-
ding to type of meat, plus approx. 20
minutes, adjusting length of time as roa-
sting proceeds, to obtain the required
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. roa-
sting time
Please note:
Do not select a roasting temperature
which is higher than that recommen-
ded. 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 litt-
le 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.
37
Page: 41
Roasting in the oven
Roasting with the Roast Probe
Using the roast probe enables the roa-
sting process to be monitored simply
and reliably.
The tip of the probe measures the core
temperature at the centre of the meat
continuously.
When the pre-selected core temperatu-
re is reached, the oven heating is auto-
matically 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 with the probe it is a
good idea to take the frame off the pull-
out carriage. The telescopic carriage
can then be pulled right out.
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.
38
Page: 42
Roasting in the oven
Choose the required function 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 reci-
pe, 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. Plea-
se 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 appe-
ars in the display. N.B. The lowest tem-
perature 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 finis-
hed is shown in the oven display.
From now on the actual temperature is
no longer displayed, and cannot be cal-
led up.
39
Page: 43
Roasting in the oven
The residual time is calculated from the
oven temperature selected, the requi-
red core temperature and the pattern of
the increasing core temperature.
The residual time figure first shown is
an estimate. As the cooking process
continues the figure is continuously revi-
sed, and a more accurate revised fig-
ure shown.
If, when the residual time is displayed:
– the oven or core temperature is alte-
red,
– 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 recalcula-
ted.
Cooking time is completed automati-
cally.
Shortly before the end of cooking time
the oven heating switches off.
The Energy-save function (as descri-
bed under “Oven - use”) comes into
action. The time left continues to be
shown in the display. If the “p” button 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
process 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 ente-
red.
– turning the oven function selector to
“0".
Any temperatures entered will also
be cancelled.
40
Page: 44
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:
This process can also be programmed
through the timer with delayed start.
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 tempe-
rature using the probe is similar to that
when cooking by time.
When finished, cover the meat with alu-
minium foil and allow to stand for
approx. 10 minutes. During this time
the core temperature rises another
5 - 10°C.
41
Page: 45
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.
42
Page: 46
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 defro-
sted 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 obser-
ve food hygiene rules when defro-
sting poultry. Do not use the liquid
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 roa-
sting on the rack.
– Fish does not need to be fully defro-
sted before cooking. Defrost so that
the surface is sufficiently soft to take
herbs and seasoning.
Do not refreeze food once it has tha-
wed.
The time needed for defrosting de-
pends on the type and weight of the
food, and at what temperature it was
deep frozen.
43
Page: 47
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-resi-
stant 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
duchesse potatoes or vegetables, so
that they do not dry out. If there is no
lid use aluminium foil or damp cooking
parchment.
Cook without a lid when a crusty fi-
nish 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 preser-
ving fruit and vegetables, and under-
stands the implications of the chemical
reactions involved.
44
Page: 48
Grilling in the oven
The oven has three grill settings:
Grill 1
For grilling small quantities of thin cuts
and for browning small dishes of food.
The inner part of the grill glows red
when heated.
Grill 2
For grilling large quantities of thin cuts
and for browning food in large shaped
dishes.
The whole of the grill element is swit-
ched on. The inner part of the grill
glows red when heated, but the outer
part stays darker, while at the same
time creating the heat radiation
necessary for grilling.
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 temperatu-
re probe".
Pre-heat the grill for approx. 5 minu-
tes with the oven door shut.
Grilling with the oven door shut sa-
ves energy and minimizes cooking
smells.
Fan grill:
Always put the roasting filter back in
place on the back panel fan grille
when using this setting.
45
Page: 49
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 ad-
ded 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, anti-splash
tray and rack as shown.
Place the food on the rack.
Select the method of grilling .
Insert the grill pan at the appropriate le-
vel for the height of the food to be gril-
led:
thin cuts =
level 3, 4 or 5
thicker cuts =
level 1 or 2
It is best to grill food of a similar thick-
ness at the same time so that the gril-
ling time for each item does not vary
too greatly.
Most items should be turned half way
through cooking.
Grilling on the spit
For grilling thicker items such as stuf-
fed meat, poultry, kebabs.
Assemble the rotisserie as shown.
46
Page: 50
Grilling in the oven
Two special accessories for rotisserie
grilling, a meat and poultry clamp, and
a kebab grilling device are available
from your Miele dealer or the Miele Spa-
re Parts Department.
Select the method of grilling .
Put the grill pan holding the assem-
bled rotisserie in the oven, using the
1st runner from the bottom.
The spit fits into the motor slot at the
back of the oven.
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 gra-
dually, select an initial high temperatu-
re, and then continue grilling at a lower
temperature setting to allow the food to
cook through to the centre.
Grilling time
Flat pieces of fish and meat usually
need about 5-6 minutes a side depen-
ding on their texture. Thicker pieces
need longer. With rolled meat allow ap-
prox. 10 minutes per cm diameter.
Useful grilling hint
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 insi-
de will be pink (“medium”).
– If there is great resistance, it is tho-
roughly 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.
47
Page: 51
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 4)
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) 3)
1 240 50-60 - -
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) Grilling on the spit (where this feature is included).
4) Fit the roasting filter when ”Fan grilling”.
All times given in the chart are approximate and can vary.
48
Page: 52
Cleaning and care
Appliance front, decor strips,
and control panel
Use a mild cleaning agent or a dash of
washing up liquid in hot water. Wipe
dry with a soft cloth.
Accessories
Roast probe, telescopic frame (if fit-
ted),
Wipe with a damp cloth.
Do not put the roast probe or the ba-
king carriage runners into water,
and do not put them in the dishwas-
her.
Runners
Wash in hot water with washing up liq-
uid, or clean with a stainless steel clea-
ner.
Baking tray, roasting/grill pan, rack,
spit and frame:
wash and dry after each use.
Remove stubborn residues that do not
wash away
– from stainless steel:
with a stainless 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 wa-
ter, or in the dishwasher.
49
Page: 53
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 fi-
nished in “Clean-Enamel”. The rear pa-
nel which protects the fan is more sub-
ject to oil and fat splashes, and has a
catalytic coating.
With some models, side panels with ca-
talytic coating are fitted, and the remo-
vable guard plate above the grill has a
catalytic coating. With this arrangement
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
process for catalytic enamel descri-
bed 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 discolou-
ration.
Dull patches may remain permanently
in the oven tray after roasting or grilling.
If an oven spray is used on the “Cle-
an-Enamel”, follow the manufactu-
rer’s instructions carefully.
Important: Oven spray must not
come into contact with catalytic ena-
mel. It can damage the enamel.
50

Question & answers

There are no questions about the Miele H 247 yet.

Ask a question about the Miele H 247

Have a question about the Miele H 247 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 247. Please make sure that you describe your difficulty with the Miele H 247 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.