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Miele H 6260 BP Operating And Installation Instructions
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Miele H 6260 BP Operating And Installation Instructions

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Operating and installation instructions

Ovens
To avoid the risk of accidents or damage to the appliance it is essential
to read these instructions before it is installed and used for the first time.
en-GB
M.-Nr. 10 108 260

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Summary of Contents for Miele H 6260 BP

  • Page 1: Operating And Installation Instructions

    Operating and installation instructions Ovens To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time. en-GB M.-Nr. 10 108 260...

  • Page 2: Table Of Contents

    Contents Warning and Safety instructions................ 7 Caring for the environment ................ 18 Oven overview .....................  19 Oven controls.......................  20 On/Off sensor  ....................21 Function selector ....................21 Display........................22 Rotary selector   ....................22 Sensor controls ..................... 23 Features........................  25 Model numbers ....................25 Data plate ......................
  • Page 3 Contents Overview of functions .................. 45 Tips on saving energy .................. 47 Using the oven .....................  49 Simple operation ....................49 Cooling fan ......................49 To alter the temperature ..................50 Temperature indicator light................ 50 Pre-heating the oven ..................... 51 Switching on and off automatically ...............
  • Page 4 Contents Low temperature cooking ..................  79 Grilling ........................ 81 Notes on the grilling chart ..................83 Grilling chart ......................84 Special applications ....................  85 Defrost........................85 Drying food......................86 Gentle bake ......................87 Heat crockery ......................88 Frozen food/Ready meals..................88 Cleaning and care ....................
  • Page 5 Contents Installing the oven .....................  121 Recipes.......................  122 Bake-off products ....................123 White bread ......................125 Flat bread ......................126 Herb bread ......................127 Olive bread ......................128 Sesame cheese rolls ................... 129 Rye bread ......................130 Mixed grain bread....................131 Multigrain bread ....................
  • Page 6 Contents Turkey roulade with a spinach ricotta filling ............164 Turkey thighs ....................... 165 Fillet of beef in a Port sauce ................166 Braised beef roulades ..................167 Braised silverside of veal..................169 Glazed gammon ....................170 Stuffed pork tenderloin..................171 Pork casserole with apples .................

  • Page 7: Warning And Safety Instructions

    They contain important notes on installation, safety, use and maintenance. Miele cannot be held liable for damage or injury caused by non- compliance with these instructions. Keep these instructions in a safe place and ensure that new users...
  • Page 8 Warning and Safety instructions Correct application  This oven is intended for use in domestic households and similar working and residential environments.  The oven is not intended for outdoor use.  This oven is intended for domestic use only to cook food, and in particular to bake, roast, grill, cook, defrost and dry food.
  • Page 9 Warning and Safety instructions Safety with children  Children under 8 years of age must be kept away from the appliance unless they are constantly supervised.  Children 8 years and older may only use the oven unsupervised if they have been shown how to use it safely and recognise and understand the consequences of incorrect operation.
  • Page 10 Warning and Safety instructions  Danger of burning. Children's skin is far more sensitive to high temperatures than that of adults. External parts of the oven such as the door glass, control panel and the vents become quite hot during use.
  • Page 11  Unauthorised installation, maintenance and repairs can cause considerable danger for the user. Installation, maintenance and repairs must only be carried out by a Miele authorised technician.  Never use a damaged oven. It could be dangerous. Check it for visible signs of damage before using it.
  • Page 12 Warning and Safety instructions  Miele can only guarantee the safety of the appliance when genuine original Miele replacement parts are used. Faulty components must only be replaced by Miele spare parts.  If the connection cable is damaged or if the oven is supplied without a cable, it must be replaced or fitted with a special connection cable by a Miele authorised technician (see "Electrical...

  • Page 13: Correct Use

    Warning and Safety instructions Correct use  Danger of burning. The oven becomes hot when in use. You could burn yourself on the heating elements, oven interior, cooked food or oven accessories. Wear oven gloves when placing food in the oven, turning or removing it and when adjusting oven shelves etc.
  • Page 14 Warning and Safety instructions  When using residual heat to keep food in the oven warm, the high moisture content and amount of condensation in the oven can cause corrosion damage. The control panel, the worktop or the housing unit can also suffer damage. When using residual heat do not switch the oven off.
  • Page 15 Warning and Safety instructions  It is important that the temperature in the food being cooked is evenly distributed and sufficiently high. Stir and / or turn it to ensure even heat distribution.  Plastic containers which are not suitable for use in an oven can melt at high temperatures and can even damage the oven or catch fire.
  • Page 16 Warning and Safety instructions Cleaning and care  Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short circuit.  Scratches on the door glass can result in the glass breaking. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass.
  • Page 17 Never place a Miele oven dish on the top rail of Shelf level 1 as it will not be held securely in this position by the anti-tip notches on the runners.

  • Page 18: Caring For The Environment

    / recycling centre for electrical and electronic appliances, or contact your dealer or Miele for advice. You are also responsible (by law, depending on country) for deleting any personal data that may be stored on the appliance being disposed of.

  • Page 19: Oven Overview

    Oven overview a Oven controls* b Door lock - Pyrolytic cleaning c Top heat/grill element d Steam inlet openings e Water intake pipe for the steam injection system f Air inlet for the fan with ring heating element behind it g Side runners with 5 shelf levels h Oven floor with bottom heat element underneath it i Front frame with data plate...

  • Page 20: Oven Controls

    Oven controls a Recessed On/Off sensor  k Optical interface For switching on and off (for Miele service technician use only) b Function selector For selecting oven functions c Display For displaying the time of day and settings d Rotary selector  ...

  • Page 21: On/Off Sensor

    Oven controls On/Off sensor  Function selector The On/Off sensor  is recessed and For selecting oven functions. reacts to touch. It can be turned clockwise or anti- clockwise and in the  position, can be It is used for switching the oven on and off.

  • Page 22: Display

    Oven controls Display Rotary selector   Use the rotary selector   to enter The display shows the time of day or your settings. temperatures and durations.  Turning it clockwise will increase the       values, and turning it anti-clockwise will °C °F ...

  • Page 23: Sensor Controls

    Oven controls Sensor controls The sensors react to touch. Each touch is confirmed with a keypad tone. This keypad tone can be switched off by changing setting   to Status   (see "Settings"). Sensor Function Notes Functions marked with triangle  can be selected For selecting functions and by touching OK.
  • Page 24 Oven controls Sensor Function Notes  For switching the If the time of day display is visible, the oven oven interior interior lighting can be switched on and off by touching the  sensor. lighting on and off If the display is dark, this sensor will not react until the oven is switched on.

  • Page 25: Features

    Miele ovens. Please have this information to hand, These are available to order via the should you need to contact Miele Miele Webshop, the Miele Spare Parts regarding any questions or problems. Department (see end of this booklet for...

  • Page 26: Side Runners

    Features Side runners Baking tray, universal tray and rack with non-tip notches Side runners for trays, racks and Miele oven dishes are fitted on either side of Baking tray HBB 71: the oven cavity for shelf levels . The numbers for the shelf levels are marked on the front frame.
  • Page 27 The FlexiClip telescopic runners can be shelf level. used with any shelf level. The FlexiClip runner with the Miele logo Push the FlexiClip telescopic runners is fitted on the right. right into the oven before placing accessories on them.
  • Page 28 Features Round baking tray HBF 27-1 The round baking tray is suitable for cooking pizza, shallow cakes made with yeast or whisked mixtures, sweet and  Then secure the FlexiClip runner to savoury tarts, baked desserts, flat the lower of the two rails as illustrated bread, and can also be used for frozen (3).
  • Page 29 Features Baking stone HBS 60 HUB Gourmet oven dishes HBD Gourmet oven dish lids The Miele gourmet oven dishes, unlike other oven dishes, slide into the oven on the side runners. They have non-tip The baking stone is ideal for items...
  • Page 30 Miele oven cleaner The handle makes it easier to take the universal tray, baking tray and rack out Miele oven cleaner is suitable for of the oven, or to put them into it. removing very stubborn soiling. It is not...

  • Page 31: Oven Controls

    Features Cooling fan Oven controls The cooling fan will come on The oven controls are used to operate automatically when a cooking the various cooking functions for programme is started. The cooling fan baking, roasting and grilling. mixes hot air from the oven cavity with They are also used for cool room air before venting it out into the kitchen through vents located...

  • Page 32: Perfectclean Treated Surfaces

    Features The following have all been treated with PerfectClean treated surfaces PerfectClean: PerfectClean surfaces have very good – Universal tray non-stick properties and are much easier to keep clean than conventional – Baking tray enamel surfaces, if cleaned regularly. – Anti-splash insert Food can be taken off these surfaces –...

  • Page 33: Using For The First Time

    Using for the first time Before using for the first time Setting the time of day for the first time  The oven must not be operated The time of day is shown in 24 hour until it has been correctly installed in clock format.

  • Page 34: Heating Up The Oven For The First Time And Rinsing The Steam Injection System

    Using for the first time  Fill a container with approx. 100 ml of Heating up the oven for the fresh tap water. first time and rinsing the steam injection system  Switch the oven on with the On/Off sensor . New ovens can give off an unpleasant smell on first use.
  • Page 35 Using for the first time The prompt for water intake appears The water intake process will begin. and the triangle  flashes: The amount of water required will be drawn up into the oven. The quantity of  water specified is higher than actually required, leaving a small amount in the container.
  • Page 36 Using for the first time After heating up for the first time  Danger of burning. Allow the oven to cool down before cleaning by hand.  Switch the oven on with the On/Off sensor .  Switch the oven light on with the  sensor.

  • Page 37: Settings

    Settings Altering the time of day The time of day can only be changed when the oven is switched on and the function selector is at .  Switch the oven on.  Select .  Use the rotary selector   to move the triangle ...

  • Page 38: Changing Factory Default Settings

    Settings Changing factory default   settings Your appliance is supplied with a number of standard default settings (see the "Settings overview" chart). The setting is selected and the current A setting is changed by altering its status appears, e.g.  . status.
  • Page 39 Settings Settings overview Setting Status     * The time of day display is switched off. The display is dark when the oven is switched off. The Time of day display time of day continues to run unseen in the background. If you have selected status  ...
  • Page 40 Settings Setting Status   ° * The temperature is displayed in degrees Celsius. Temperature ° The temperature is displayed in degrees Fahrenheit. unit    – You can choose different levels of brightness for the  , Display display. ...

  • Page 41: System Lock

    System lock  The system lock  prevents the oven The currently set status   appears: from being used unintentionally, for   example by children. The oven is delivered with the system  lock deactivated. The setting for the system lock can be ...
  • Page 42 System lock  Deactivating the system lock for a Deactivating the system lock cooking process  Switch the oven on.  Switch the oven on.  Touch OK until  goes out. The  and  symbols and the current  Select . time of day will appear: ...

  • Page 43: Minute Minder

    Minute minder  The minute minder can be used to time To set the minute minder other activities in the kitchen, e.g. Example: You want to boil some eggs boiling eggs. and set a minute minder duration of The minute minder can also be used at 6 minutes and 20 seconds.

  • Page 44: To Change The Duration

    Minute minder  The minute minder is saved and will To change the duration count down in seconds.  Select .     The minute minder duration selected appears.   Use the rotary selector   to set the minute minder duration. The ...

  • Page 45: Overview Of Functions

    Overview of functions Your oven has a range of oven functions for preparing food. Function Recommend Temperature range temperature Fan plus  160 °C 30–250 °C This function is used for baking and roasting on different levels at the same time. A lower temperature can be selected than when using Conventional heat , as the fan distributes the heat around the oven compartment straight away.
  • Page 46 Overview of functions Function Recommend Temperature range temperature Bottom heat  190 °C 100–280 °C Use this setting towards the end of cooking to brown the base of a cake, quiche or pizza. Grill  240 °C 200–300 °C For grilling larger quantities of thin cuts (e.g. steak) and browning baked dishes.

  • Page 47: Tips On Saving Energy

    Tips on saving energy  Wherever possible set the cooking Cooking duration, or use a food probe.  Remove any accessories from the  Fan plus  can be used for cooking oven that you do not require for many types of food. Because the fan cooking.

  • Page 48: Energy Save Mode

    Tips on saving energy Using residual heat Settings  The temperature in cooking  Switch the clock display off if you programmes using temperatures wish to reduce energy usage (see above 140 °C which take longer than "Settings"). 30 minutes to cook can be turned ...

  • Page 49: Using The Oven

    Using the oven After cooking: Simple operation  Turn the function selector to .  Switch the oven on.  Take the food out of the oven.  Place the food in the oven.  Switch the oven off.  Select the required oven function with the function selector.

  • Page 50: To Alter The Temperature

    Using the oven Temperature indicator light To alter the temperature Example: You have selected Fan The temperature indicator light  plus  and 170 °C and can see the lights up when the oven is heating. temperature increasing. The temperature indicator light  lights ...

  • Page 51: Pre-Heating The Oven

    Using the oven Rapid heat-up Pre-heating the oven With Rapid heat-up  the heating up It is only necessary to pre-heat the oven phase can be shortened. in a few instances. Most dishes can be placed in a cold Do not use Rapid heat-up  to oven.

  • Page 52: Switching On And Off Automatically

    Using the oven Setting the cooking duration Switching on and off automatically Example: to bake a cake for 1 hour 5 minutes Cooking programmes can be switched off, or on and off automatically. To do  Place the food in the oven. this, set a duration or a duration and ...

  • Page 53: Setting A Cooking Duration And Finish Time

    Using the oven Setting a cooking duration and finish Now set the finish time: time  Use the rotary selector   to move Example: the time is now 11:15; you the triangle  until it lights up want a dish with a cooking duration of under .

  • Page 54: At The End Of The Cooking Duration

    Using the oven At the end of the cooking duration Changing the cooking duration –  will appear.  Select . –  will flash.  If necessary use the rotary selector   to move the triangle  – A buzzer will sound if the buzzer is under .

  • Page 55: Deleting A Cooking Duration

    Using the oven Deleting a cooking duration Deleting a finish time  Select .  Select .  If necessary use the rotary  If necessary use the rotary selector   to move the triangle  selector   to move the triangle  under . under .

  • Page 56: Moisture Plus

    Moisture plus  Your oven is equipped with a steam One burst of steam takes approx. 5– injection system for cooking with 8 minutes. The number of bursts of moisture. Baking, roasting and cooking steam and when they are injected will with Moisture plus ...

  • Page 57: Moisture Plus Function

    Moisture plus  Moisture plus function  After ,  appears in the display. This option starts the descaling process It is quite normal for condensation to (see "Descaling the steam injection form on the inside of the door during system ").
  • Page 58 Moisture plus  Start the water intake process The water intake process will begin. The prompt for the water intake process The amount of water actually drawn up will appear. Triangle  will flash under into the oven may be less than the : amount specified as required, leaving a small amount in the container.

  • Page 59: Injecting Bursts Of Steam

    Moisture plus  Injecting bursts of steam Injecting bursts of steam manually The bursts of steam can be injected as Steam can cause scalding. soon as  lights up in the display. Do not open the door during bursts of steam. Also, condensation on the Please wait until the heating-up sensors will cause them to have a phase is completed to allow the...

  • Page 60: Residual Water Evaporation

    Moisture plus  The residual water evaporation Residual water evaporation process When cooking using the Moisture plus The oven will heat up and the residual  function, the water will be equally water in the oven cavity will evaporate. distributed between the number of bursts of steam and used up as long as Depending on the amount of water this the programme is not interrupted.

  • Page 61: To Start Residual Water Evaporation Immediately

    Moisture plus   To start residual water evaporation    immediately  Select the Moisture plus  function.  A time, depending on the amount of residual water present, will appear and The last minute counts down in the triangle  will flash under : seconds.

  • Page 62: To Cancel The Residual Water Evaporation Process

    Moisture plus   will appear: To cancel the residual water evaporation process      Skipping the residual moisture evaporation process can, in certain  cases, cause water to overflow into  the oven cavity. It is best not to cancel the A cooking process using the Moisture plus function ...

  • Page 63: Baking

    Baking Baking paper, greasing the tin Eating food which has been cooked correctly is important for good Miele accessories, e.g. the universal health. tray are treated with PerfectClean Only bake cakes, pizza, chips etc. enamel (see "Features"). until they are golden. Do not Surfaces treated with PerfectClean overcook them.

  • Page 64: Notes On Using The Baking Charts

    Baking Shelf level  Notes on using the baking charts The shelf level on which you place your food for baking depends on the oven The data for the recommended function function and number of trays being is printed in bold. used.

  • Page 65: Baking Charts

    Baking Baking charts Creamed mixture   Cakes /   biscuits [°C] [min] Muffins (1 tray)  140–150 35–45  150–160 30–40  Muffins (2 trays) 140–150 35–45 Small cakes (1 tray) **  25–40  20–30 Small cakes (2 trays) **  25–35 Small cakes/biscuits (1 tray) ...
  • Page 66 Baking Creamed mixture   Cakes /   biscuits [°C] [min] Foam cake (tray)  150–160 25–35  150–160 30–40 Marble, nut cake (tin)  150–160 55–75  150–160 55–75 Fresh fruit cake, with meringue topping (tray)  150–160 40–50 ...

  • Page 67: Rubbed In Mixture

    Baking Rubbed in mixture   Cakes /   biscuits [°C] [min] Small cakes/biscuits (1 tray)  140–150 20–30  160–170 15–25 Small cakes/biscuits (2 trays)  140–150 20–30 Drop cookies (1 tray) *  30–40  20–30  Drop cookies (2 trays) * 35–45 Flan base ...
  • Page 68 Baking Rubbed in mixture   Cakes /   biscuits [°C] [min] Apple cake (Apple pie) (baking tin  20 cm) *  90–100  85–95 Apple pie  160–170 50–70  170–180 60–70  160–170 50–70 Fresh fruit tart, glazed (tin) ...

  • Page 69: Yeast Mixtures And Quark Dough

    Baking Yeast mixtures and quark dough   Cakes /   biscuits [°C] [min] Gugelhupf  150–160 50–60  160–170 50–60 Stollen  150–160 45–65  160–170 45–60 Streusel cake  150–160 35–45  170–180 35–45 Fresh fruit cake (tray) ...
  • Page 70 Baking Yeast mixtures and quark dough   Cakes /   biscuits [°C] [min] White bread  180–190 35–45  190–200 30–40 Wholegrain bread  180–190 55–65  200–210 45–55 Pizza (tray)  170–180 30–45  190–200 30–45  170–180 30–45 Onion tart...

  • Page 71: Sponge Mix

    Baking Sponge mix   Cakes /   biscuits [°C] [min] Tart / flan base (2 eggs)  160–170 20–30  160–170 15–25 Sponge cake (4–6 eggs)  170–180 20–35  150–160 30–45 Whisked sponge *  20–30  150–170 20–45 Swiss roll ...

  • Page 72: Choux Pastry, Puff Pastry, Meringue

    Baking Choux pastry, puff pastry, meringue   Cakes /   biscuits [°C] [min] Choux buns (1 tray)  160–170 30–45  180–190 25–35  Choux buns (2 trays) 160–170 30–45 Puff pastry (1 tray)  170–180 20–30  190–200 20–30 Puff pastry (2 trays) ...

  • Page 73: Roasting

    You can use any heat-resistant dishes: the roast out of the oven, wrap in aluminium foil and leave to stand for Miele Gourmet oven dishes, roasting about 10 minutes. This helps retain pans, ovenproof glass dishes, roasting juices when the meat is carved.

  • Page 74: Notes On Using The Roasting Charts

    Roasting Pre-heating Notes on using the roasting charts Pre-heating is generally only required when roasting beef sirloin joints and The data for the recommended function fillet. is printed in bold. Roasting duration  Unless otherwise stated, the durations given are for an oven which has not The traditional British method for been pre-heated.

  • Page 75: Roasting Charts

    Roasting Roasting charts Beef, veal      Food [°C] [min] [°C] Topside of beef, approx. 1 kg / 170–180 100–130 85–95  190–200 110–140 / 150–160 20–50 Fillet of beef approx. 1 kg 20–50  150–160 40–70  20–50 180–190 / 150–160 Sirloin joint, approx.

  • Page 76: Pork

    Roasting Pork    Food   [°C] [min] [°C] Pork joint, approx.1 kg / 160–170 100–120 160–170 80–90  100–120  180–190 100–120 Pork joint with crackling, approx. / 170–180 120–160 2 kg  180–190 80–90 120–160  190–200 130–160 Gammon joint, approx.

  • Page 77: Lamb, Game

    Roasting Lamb, game      Food [°C] [min] [°C] Leg of lamb, approx. 1.5 kg / 170–180 90–110 170–180 75–80  90–110  180–190 90–110 Saddle of lamb, approx. 1.5 kg / 220–230 40–60 40–60 70–75  220–230  230–240 40–60 Venison, approx.

  • Page 78: Poultry, Fish

    Roasting Poultry, fish    Food   [°C] [min] [°C] Poultry, 0.8–1 kg / 180–190 60–70 85–90  190–200 60–70 Poultry, approx. 2 kg / 180–190 100–120 85–95  190–200 100–120 Poultry, stuffed, approx. 2 kg / 180–190 110–130 85–95  190–200 110–130 Poultry, approx.

  • Page 79: Low Temperature Cooking

    Low temperature cooking This method is ideal for cooking beef, Procedure pork, veal or lamb when a tender result Use the universal tray with the rack is required. placed on top of it. First sear the meat all over at a high Do not use the Rapid Heat-up ...
  • Page 80 Low temperature cooking After cooking Cooking duration / Core temperatures – Meat can be carved straight from the oven. It does not need to rest.   Meat [min] [°C] – The cooking result will not be affected if the meat is left in the oven Fillet of beef 80–100 after the programme has finished.

  • Page 81: Grilling

    Grilling Trays and racks  Danger of burning. Grill with the oven door closed. If you grill with the door open, hot air will escape from the oven instead of being cooled by the cooling fan. The controls will get hot. Functions Grill ...

  • Page 82: Preparing Food For Grilling

    Grilling Preparing food for grilling Grilling  Place the rack or the anti-splash Trim the meat. Do not season meat with salt before grilling as this draws the insert (if available) in the universal juices out. tray.  Place the food on top. Add a little oil to lean meat if necessary.

  • Page 83: Notes On The Grilling Chart

    Grilling Grilling duration  Notes on the grilling chart – Thin pieces of fish and meat usually The data for the recommended function take 6–8 minutes per side. is printed in bold. Thicker pieces require more time for Check the food after the shortest each side.

  • Page 84: Grilling Chart

    Grilling Grilling chart Pre-heat the grill for approx. 5 minutes with the door closed.   Food to be grilled      [°C] [min] [°C] [min] Thin cuts Steak 10–17 10–17 Burgers * 12–24 – – Kebabs 12–17 12–17 Chicken kebabs 12–17...

  • Page 85: Special Applications

    Special applications Defrosting durations Defrost The duration needed for defrosting Use Fan plus  without setting the depends on the type and weight of the temperature for gently defrosting food. food. The fan will switch on and circulate air Frozen food ...

  • Page 86: Drying Food

    Special applications Drying food Food   [min]  120–480 Fruit Drying is a traditional method of  180–480 Vegetables preserving fruit, certain vegetables and herbs.  Herbs 50–60 It is important that fruit and vegetables  Function /  Drying time are ripe and not bruised before they are  Fan plus /  Conventional heat dried.

  • Page 87: Gentle Bake

    Special applications Examples of use: Gentle bake Gentle bake is suitable for small Food   amounts e.g. of frozen pizza, bake-off [°C] [min] rolls, cookies and for meat dishes and Biscuits 150 25–30 roasts. The optimum use of residual Ratatouille 180 40–60 heat enables savings of up to 30 %...

  • Page 88: Heat Crockery

    Special applications Heat crockery Frozen food/Ready meals Use Fan plus  for pre-heating Tips crockery. Cakes, pizza, baguettes Only pre-heat heat-resistant dishes. – Large frozen items such as cakes, pizzas or baguettes cover an  Place the rack on shelf level 2 and extensive area of the baking tray or place the crockery on it.
  • Page 89 Special applications Method Eating food which has been cooked correctly is important for good health. Only bake cakes, pizza, chips etc. until they are golden. Do not overcook them.  Select the function and temperature recommended on the manufacturer's packaging. ...

  • Page 90: Cleaning And Care

    Cleaning and care Unsuitable cleaning agents  Danger of burning. Make sure the oven heating To avoid damaging the surfaces, do not elements are switched off and that use: the oven cavity is cool. – cleaning agents containing soda, ammonia, acids or chlorides ...

  • Page 91: Tips

    Cleaning and care Normal soiling If soiling is left for a long time it might become impossible to remove. The fibre glass seal around the front Continued use of the oven without of the oven should be handled regular cleaning will make it much carefully.

  • Page 92: Stubborn Soiling (Excluding The Flexiclip Runners)

    Cleaning and care Stubborn soiling (excluding the Non-Miele oven cleaner must only be FlexiClip runners) used in a cold oven and for no longer than a maximum of 10 minutes. Spilt fruit and roasting juices may  You can then also use the scouring cause lasting discolouration or matt patches on enamelled surfaces.

  • Page 93: Pyrolytic Cleaning  Of The Oven Interior

    Cleaning and care Setting up for pyrolytic cleaning Pyrolytic cleaning  of the oven interior The high temperatures used during pyrolytic cleaning will damage Instead of cleaning the oven manually accessories that are not designed for you can run the Pyrolytic cleaning pyrolytic cleaning.

  • Page 94: Starting Pyrolytic Cleaning

    Cleaning and care Starting Pyrolytic cleaning The oven lighting will not come on during the Pyrolytic cleaning  Danger of burning! programme. The oven door gets much hotter If you want to see how the Pyrolytic during pyrolytic operation than cleaning programme is progressing you during normal use.

  • Page 95: At The End Of Pyrolytic Cleaning

    Cleaning and care To delay the start time of the At the end of pyrolytic cleaning  Pyrolytic cleaning programme    Start the programme as described above and then set the required finish time within the first five minutes of ...
  • Page 96 Cleaning and care Please note:  Danger of burning. – The fibre glass seal around the front Wait until the oven has cooled down of the oven should be handled before removing residual soiling left carefully. Do not rub and scour it. If in the oven compartment from possible you should avoid trying to pyrolytic cleaning.

  • Page 97: If Pyrolytic Cleaning Is Cancelled

    Cleaning and care If pyrolytic cleaning is cancelled If the Pyrolytic cleaning programme is cancelled the oven door will remain locked until the temperature inside the oven drops to below 280 °C. The  symbol will light up until the temperature has dropped below this level.

  • Page 98: Removing The Door

    Cleaning and care Removing the door Do not attempt to take the door off the retainers when it is in the horizontal position as the retainers will spring back against the oven. Do not use the handle to pull the door off the retainers as the handle could break.

  • Page 99: Dismantling The Door

    Cleaning and care Dismantling the door Take particular care as scratches can damage the glass. When cleaning The oven door is an open system with the glass panes do not use abrasive 4 glass panes which have a heat- cleaning agents, hard sponges or reflective coating on some of their brushes and do not use sharp metal surface.
  • Page 100 Cleaning and care You can now remove the inner panes  Danger of injury. and the two middle panes one after the Always remove the door before other. disassembling it.  Place the door on a protective surface (e.g. on a tea towel) with the outside pane facing downwards to prevent it getting scratched.
  • Page 101 Cleaning and care Then reassemble the door carefully: The two middle panes are identical. To help you put them back in correctly the material number is printed on the panes.  Refit the lower of the two middle panes in such a way that the material number is legible (not a mirror image).
  • Page 102 Cleaning and care  Refit the seal.  Flip both the glass pane retainers inwards to close them. The door is now reassembled and is ready to fit back on the oven.  Push the inner pane with the matt printed side facing downwards into the plastic strip and place it between the retainers.

  • Page 103: Refitting The Door

    Cleaning and care  Open the door fully. Refitting the door If the locking clamps are not locked, the door could work loose resulting in damage. Ensure that the locking clamps are locked after refitting the door.  Flip both locking clamps back up as far as they will go into a horizontal position.

  • Page 104: Removing The Side Runners With Flexiclip Runners

    Cleaning and care Removing the side runners  Danger of burning. with FlexiClip runners Make sure the oven heating elements are switched off and cool. You can remove the side runners together with the FlexiClip runners (if present). If you wish to remove the FlexiClip runners separately beforehand, please follow the instructions in "Features –...

  • Page 105: Lowering The Top Heat/Grill Element

    Cleaning and care Lowering the top heat/grill element  Danger of burning. Make sure the oven heating elements are switched off and that the oven cavity is cool.  Remove the side runners.  Undo the wing nut. Use caution not to damage the top heat/grill element.

  • Page 106: Descaling The Steam Injection System

    Cleaning and care The number of cooking processes Descaling the steam injection available until the function locks out will system  count down in the display until   and  appear. When to run the descaling process The frequency of descaling will depend ...

  • Page 107: Preparation

    Secure the other end of the Tip: Miele descaling tablets are plastic tube to the water intake pipe. available to order from the Miele webshop, from Miele or from your Miele dealer.  Fill the container with approx. 600 ml of cold tap water and thoroughly...

  • Page 108: Carrying Out The Descaling Process

    Cleaning and care Carrying out the descaling process The activation phase ( ) will begin. You can follow the duration as it counts As soon as the intake process   down. has started the descaling process  can no longer be cancelled. ...
  • Page 109 Cleaning and care At the end of the activation phase the The intake process for the first rinse steam injection system will need to be ( ) starts. cleaned to remove all traces of Water will be flushed through the steam descaling solution.
  • Page 110 Cleaning and care  Close the door. At the end of the evaporation process: –  will appear. Start the Evaporate residual moisture process ( ). –  will flash. Steam can cause scalding. – A buzzer will sound if the buzzer is Do not open the door while the switched on (see "Settings –...

  • Page 111: What To Do If

    Danger of injury. Installation, maintenance and repairs may only be carried out by a suitably qualified and competent person. Repairs and other work by unqualified persons could be dangerous. Miele cannot be held liable for unauthorised work. Do not attempt to open the casing of the oven yourself.
  • Page 112  Turn the function selector to the • position and select the Pyrolytic programme you want again. If the problem persists, contact Miele Service.   appears in the The door has not unlocked after the Pyrolytic cleaning display.
  • Page 113  function. work.  Deactivate demo mode (see "Settings –   "). The pump for the steam injection system is faulty.  Call Miele Service.   appears in the Moisture plus  can only be used another ten display. times. The number of times it can be used will count down in the display until  ...
  • Page 114 What to do if ... Problem Cause and remedy Browning is uneven. The wrong temperature or shelf level was selected.  There will always be a slight unevenness. If the unevenness is pronounced, check that the correct temperature and shelf level have been selected. The material or colour of the baking tin is not suitable for the oven function.
  • Page 115 What to do if ... Problem Cause and remedy The top oven lighting The halogen lamp needs replacing. does not turn on.  Danger of burning. Make sure the oven heating elements are switched off and that the oven cavity is cool. ...

  • Page 116: After Sales / Guarantee

    For information on the appliance Please note that telephone calls may guarantee specific to your country be monitored and recorded for training please contact Miele. See end of this purposes. booklet for contact details. N.B. A call-out charge will be applied to...

  • Page 117: Electrical Connection

    Ensure that these match the mains supply. Connection to the electrical supply  When contacting Miele, please quote must be carried out by a suitably the following: qualified and competent person in accordance with local and national –...

  • Page 118: Building-In Diagrams

    Building-in diagrams Appliance and niche dimensions Dimensions are given in mm. Installation in a base unit When building the appliance into a base unit underneath a hob please also observe the installation instructions for the hob as well as the building-in depth required for the hob.

  • Page 119: Installation In A Tall Unit

    Building-in diagrams Installation in a tall unit Ovens with glass front Ovens with metal front...

  • Page 120: Front Dimensions

    Building-in diagrams Front dimensions Dimensions are given in mm. H61xx: 45 mm H62xx: 42 mm Ovens with glass front: 2.2 mm Ovens with metal front: 1.2 mm...

  • Page 121: Installing The Oven

    Installing the oven  It is advisable to dismantle the door The oven must not be operated before installing the appliance (see until it has been correctly installed in "Cleaning and Care - Dismantling the its housing unit. door") and remove accessories from the oven cavity.

  • Page 122: Recipes

    Recipes The recipe section contains recipes for baking, roasting and cooking with Moisture Plus. Quantities and settings are specifically formulated for your oven.

  • Page 123: Bake-Off Products

    Recipes Bake-off products Ingredients Settings for part-baked rolls and Frozen or unchilled part-baked rolls pretzels Deep frozen salted pretzels Pre-heat the oven according to the packet instructions. Crystal salt Oven function: Moisture plus  Bread rolls (made from ready-made dough) Temperature: see packet instructions Croissants (made from ready-made for Fan heat...
  • Page 124 Recipes Method for bread rolls or croissants made from ready-made dough It is not necessary to pre-heat the oven. Oven function: Moisture plus  Temperature: see packet instructions for Fan heat Shelf level: 2 Number/Type of bursts of steam: 1 burst of steam/Manual Amount of water: approx.

  • Page 125: White Bread

    Recipes White bread Preparation time: 80–95 minutes Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 250 ml lukewarm water Number/type of bursts of steam: 1 500 g strong white flour Temperature: 180–190 °C + pre-heating 1½ tsp salt Amount of water: approx. 100 ml 1 tsp sugar Shelf level: 2 15 g softened butter...

  • Page 126: Flat Bread

    Recipes Flat bread Preparation time: 75–90 minutes Ingredients Setting Oven function: Moisture plus  1 cube of fresh yeast (42 g) 200 ml lukewarm water Number/Type of bursts of steam: 375 g strong white flour Automatic 1 tsp salt Temperature: 200–210 °C 2 tbsp oil Amount of water: approx.

  • Page 127: Herb Bread

    Recipes Herb bread Preparation time: 110–130 minutes Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 300 ml lukewarm milk Number/type of bursts of steam: 2 500 g strong white flour Temperature: 150–160 °C 1 tsp salt Amount of water: approx. 200 ml 1 tbsp coarsely chopped parsley Shelf level: 2 1 tbsp coarsely chopped fresh dill...

  • Page 128: Olive Bread

    Recipes Olive bread Preparation time: 170–200 minutes Ingredients Setting Oven function: Moisture plus  450 g strong white flour ½ cube of fresh yeast (21 g) Number/type of bursts of steam: 2 150 ml white wine Temperature: 160–170 °C 4 eggs Amount of water: approx. 200 ml 50 ml olive oil Shelf level: 2 100 g ham, finely diced...

  • Page 129: Sesame Cheese Rolls

    Recipes Sesame cheese rolls Preparation time: 75–90 minutes 10 rolls Ingredients Press the bottom of each roll into the 1 cube of fresh yeast (42 g) sesame seeds. Brush the tops with the 150 ml lukewarm milk beaten egg and sprinkle generously 500 g strong white flour with cheese.

  • Page 130: Rye Bread

    Recipes Rye bread Preparation time: 120–135 minutes Ingredients Setting Oven function: Moisture plus  400 g rye flour 200 g strong white flour Number/type of bursts of steam: 2 2½ tsp salt Temperature: 180–190 °C + pre-heating 2 tsp honey Amount of water: approx. 200 ml 150 g liquid sourdough Shelf level: 2 1 cube of fresh yeast (42 g)

  • Page 131: Mixed Grain Bread

    Recipes Mixed grain bread Preparation time: 115–150 minutes Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 1 tbsp malt extract Number/type of bursts of steam: 2 400 ml lukewarm water Temperature: 190-200 °C + pre-heating 200 g rye flour Amount of water: approx.

  • Page 132: Multigrain Bread

    Recipes Multigrain bread Preparation time: 80–105 minutes Ingredients Setting Oven function: Moisture plus  250 g strong wholemeal flour 250 g wholemeal spelt flour Number/type of bursts of steam: 2 2½ tsp salt Temperature: 180–190 °C + pre-heating 1½ tsp sugar Amount of water: approx. 200 ml 3 tbsp linseed Shelf level: 2 3 tbsp millet seed...

  • Page 133: Yeast Rolls

    Recipes Yeast rolls Preparation time: 100–120 minutes 10 rolls Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 270 ml lukewarm water Number/type of bursts of steam: 1 500 g strong white flour Temperature: 200–210 °C 1½ tsp salt Amount of water: approx. 100 ml 1 tsp sugar Shelf level: 2 1 heaped tsp softened butter...

  • Page 134: Seeded Rolls

    Recipes Seeded rolls Preparation time: 120–130 minutes 10 rolls Ingredients in the oven to prove for 30–40 minutes 1 cube of fresh yeast (42 g) using Conventional heat at 35 °C. Then 1 tsp molasses bake until golden. 1 tbsp malt extract Setting 300 ml lukewarm water Oven function: Moisture plus ...

  • Page 135: Italian Mozzarella Bread

    Recipes Italian Mozzarella bread Preparation time: 110–120 minutes Ingredients and place in the oven to prove for a 1 cube of fresh yeast (42 g) further 15 minutes using Conventional 200 ml lukewarm water heat at 35 °C. 500 g strong white flour Score the top of the loaf several times 1 tsp salt through to at least the second layer 3 tbsp olive oil...

  • Page 136: Sunday Rolls

    Recipes Sunday rolls Preparation time: 100–115 minutes 8 rolls Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 250 ml lukewarm milk Number/type of bursts of steam: 1 500 g strong white flour Temperature: 150–160 °C 40 g sugar Amount of water: approx. 100 ml A pinch of salt Shelf level: 2 60 g softened butter...

  • Page 137: Buttermilk Bread

    Recipes Buttermilk bread Preparation time: 115–125 minutes Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 300 ml lukewarm buttermilk Number/type of bursts of steam: 2 375 g strong white flour Temperature: 170–180 °C 100 g rye flour Amount of water: approx. 200 ml 1 tbsp wheat bran Shelf level: 2 1 tbsp linseed...

  • Page 138: Chocolate Breakfast Rolls

    Recipes Chocolate breakfast rolls Preparation time: 100–110 minutes 8 rolls Ingredients Setting Oven function: Moisture plus  1 cube of fresh yeast (42 g) 150 ml lukewarm milk Number/type of bursts of steam: 2 500 g strong white flour Temperature: 150–160 °C A pinch of salt Amount of water: approx.

  • Page 139: Onion Flat Bread

    Recipes Onion flat bread Preparation time: 100–110 minutes Ingredients Arrange the onions on the flat bread, 1 cube of fresh yeast (42 g) scatter with the cheese and thyme, 200 ml lukewarm water drizzle with oil around the edges and 375 g strong white flour bake until golden.

  • Page 140: Quark Rolls

    Recipes Quark rolls Preparation time: 45–55 minutes 10 rolls Ingredients Setting Oven function: Moisture plus  250 g low fat quark 2 eggs Number/type of bursts of steam: 1 70 g sugar Temperature: 150–160 °C + pre-heating 2 tsp vanilla sugar Amount of water: approx. 100 ml A pinch of salt Shelf level: 2 500 g white flour...

  • Page 141: Buttermilk Loaf

    Recipes Buttermilk loaf Preparation time: 110–140 minutes Ingredients Setting Oven function: Moisture plus  1 cube of fresh yeast (42 g) 240 ml lukewarm buttermilk Number/type of bursts of steam: 1 500 g strong white flour Temperature: 150–160 °C 100 g sugar Amount of water: approx. 100 ml A pinch of salt Shelf level: 2 20 g melted butter...

  • Page 142: Malted Pumpkin Seed Rolls

    Recipes Malted pumpkin seed rolls Preparation time: 120–130 minutes 8 rolls Ingredients Setting Oven function: Moisture plus  1 cube of fresh yeast (42 g) 1 tbsp malt extract Number/type of bursts of steam: 1 300 ml lukewarm water Temperature: 190–200 °C 500 g wholemeal flour Amount of water: approx.

  • Page 143: Yeast Dough Men

    Recipes Yeast dough men Preparation time: 95–105 minutes Makes 4 Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 200 ml lukewarm milk Number/type of bursts of steam: 1 375 g strong white flour Temperature: 160–170 °C 50 g sugar Amount of water: approx.

  • Page 144: Yeast Pretzels

    Recipes Yeast pretzels Preparation time: 85–95 minutes Makes 8 Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 100 ml lukewarm milk Number/type of bursts of steam: 1 300 g strong white flour Temperature: 160–170 °C 1 tsp sugar Amount of water: approx.

  • Page 145: Bacon Or Herb Baguettes

    Recipes Bacon or herb baguettes Preparation time: 105–130 minutes 2 baguettes Ingredients Brush the baguettes with milk and then 1 cube of fresh yeast (42 g) bake until golden. 250 ml lukewarm water Setting 250 g strong white flour Oven function: Moisture plus  250 g strong wholemeal flour Number/type of bursts of steam: 1 1 tsp sugar...

  • Page 146: Ham And Cheese Rolls

    Recipes Ham and cheese rolls Preparation time: 110–120 minutes 8 rolls Ingredients Setting Oven function: Moisture plus  ½ cube of fresh yeast (21 g) 250 ml lukewarm water Number/type of bursts of steam: 1 500 g strong white flour Temperature: 180–190 °C 30 g butter Amount of water: approx.

  • Page 147: Apricot Loaf

    Recipes Apricot loaf Preparation time: 110–120 minutes Ingredients Setting Oven function: Moisture plus  1 cube of fresh yeast (42 g) 200 ml lukewarm milk Number/type of bursts of steam: 2 500 g strong white flour Temperature: 150–160 °C 60 g sugar Amount of water: approx. 200 ml 2 tsp vanilla sugar Shelf level: 2 A pinch of salt...

  • Page 148: Butter Cake

    Recipes Butter cake Preparation time: 90–110 minutes Serves 20 Ingredients Allow to prove for another 10 minutes 1 cube of fresh yeast (42 g) and bake until golden. 200 ml lukewarm milk Setting 500 g strong white flour Oven function: Moisture plus  50 g sugar Number/type of bursts of steam: 1 A pinch of salt Temperature: 170–180 °C + pre-heating...

  • Page 149: Pine Nut And Almond Cake

    Recipes Pine nut and almond cake Preparation time: 130–140 minutes Serves 20 Ingredients Lightly knead the dough and then roll 30 g fresh yeast out onto the universal tray. Cover and 200 ml lukewarm milk place in the oven to prove for a further 500 g strong white flour 20 minutes using Conventional heat at 80 g sugar...

  • Page 150: Plaited Walnut Loaf

    Recipes Plaited walnut loaf Preparation time: 100–110 minutes Serves 10 Ingredients Setting Oven function: Moisture plus  1 cube of fresh yeast (42 g) 200 ml lukewarm milk Number/type of bursts of steam: 1 500 g strong white flour Temperature: 150–160 °C 50 g sugar Amount of water: approx.

  • Page 151: Cinnamon And Macadamia Ring

    Recipes Cinnamon and macadamia ring Preparation time: 115–125 minutes Serves 10 Ingredients baking tray, cover then prove for a 1 cube of fresh yeast (42 g) further 20 minutes using Conventional 100 ml lukewarm milk heat at 35 °C. 500 g strong white flour Mix the cinnamon with the sugar, 100 g sugar chopped nuts and the egg yolks.

  • Page 152: Sea Bream In A Herb Sauce

    Recipes Sea bream in a herb sauce Preparation time: 45–55 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  4 prepared sea bream (approx. 400 g each) Number/type of bursts of steam: 1 40 ml olive oil Temperature: 190-200 °C + pre-heating Salt Amount of water: approx.

  • Page 153: Savoy Cabbage And Salmon Gratin

    Recipes Savoy cabbage and salmon gratin Preparation time: 75–85 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  600 g salmon filet 1 small savoy cabbage (approx. 600 g) Number/type of bursts of steam: 3 20 g softened butter Temperature: 160–170 °C 500 g potatoes Amount of water: approx.

  • Page 154: Stuffed Salmon Trout

    Recipes Stuffed salmon trout Preparation time: 50–60 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  1 salmon trout (900 g) Juice of one lemon Number/type of bursts of steam: 2 Salt Temperature: 190-200 °C + pre-heating 1 shallot Amount of water: approx. 200 ml 1 clove of garlic Shelf level: 2 30 g small capers...

  • Page 155: Pollock, Viennese Style

    Recipes Pollock, Viennese style Preparation time: 60–70 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  600 g pollock fillet (3 fillets, 200 g each) Juice of one lemon Number/type of bursts of steam: 2 125 g crème fraîche Temperature: 160–170 °C 50 g pickled gherkins Amount of water: approx.

  • Page 156: Salmon And Spinach Pasta Bake

    Recipes Salmon and spinach pasta bake Preparation time: 60–70 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  450 g fresh or frozen spinach 1 clove of garlic Number/type of bursts of steam: 2 Salt Temperature: 160–170 °C Nutmeg Amount of water: approx. 200 ml 500 g green tagliatelli Shelf level: 2 400 g salmon fillet...

  • Page 157: Salmon Fillet In A Muscadet Sauce

    Recipes Salmon fillet in a Muscadet sauce Preparation time: 65–75 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  6 salmon fillets (120–150 g each) 3 tbsp oil Number/type of bursts of steam: 1 Salt Temperature: 190-200 °C + pre-heating Pepper Amount of water: approx. 100 ml Shelf level: 2 Sauce 1st burst of steam:...

  • Page 158: Pollock Delicioso

    Recipes Pollock delicioso Preparation time: 60–70 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  600 g pollock fillets (4–6 pieces) 3 onions Number/type of bursts of steam: 1 40 g butter Temperature: 160–170 °C + pre-heating 500 g tomatoes Amount of water: approx. 100 ml Juice of half a lemon Shelf level: 2 Salt...

  • Page 159: Trout Stuffed With Mushrooms

    Recipes Trout stuffed with mushrooms Preparation time: 40–50 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  4 trout, oven-ready (250 g each) 2 tbsp lemon juice Number/type of bursts of steam: 1 Salt Temperature: 190-200 °C + pre-heating Pepper Amount of water: approx. 100 ml ½ onion Shelf level: 2 1 clove of garlic...

  • Page 160: Pikeperch With Herbs

    Recipes Pikeperch with herbs Preparation time: 50–60 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  800 g pikeperch fillets Juice of one lemon Number/type of bursts of steam: 2 1 bunch of parsley Temperature: 160–170 °C 1 bunch of chives Amount of water: approx.

  • Page 161: Sweet And Sour Chicken

    Recipes Sweet and sour chicken Preparation time: 65–75 minutes Serves 6 Ingredients Setting Oven function: Moisture plus  800 g chicken breast 400 g plums, stoned Number/Type of bursts of steam: 40 g fresh ginger Automatic 1 small bunch of spring onions Temperature: 150–160 °C Salt Amount of water: approx.

  • Page 162: Herby Chicken Fillets

    Recipes Herby chicken fillets Preparation time: 55–65 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  800 g chicken breast 500 g crème fraîche with herbs Number/type of bursts of steam: 2 ½ tsp Sambal Oelek Temperature: 160–170 °C + pre-heating 2 tsp soy sauce Amount of water: approx.

  • Page 163: Marinated Chicken Thighs

    Recipes Marinated chicken thighs Preparation time: 60–70 minutes + marinate for 2 hours Serves 4–6 Ingredients 6 chicken thighs (300–400 g each) Individually spiced (not marinated) Grated zest of 3 lemons chicken thighs can also be cooked 6 tbsp lemon juice using the above settings. Simply add 3 tbsp brown sugar an additional 100 ml liquid to the 2 tsp salt...

  • Page 164: Turkey Roulade With A Spinach Ricotta Filling

    Recipes Turkey roulade with a spinach ricotta filling Preparation time: 120–130 minutes Serves 6 Ingredients Take the roulades out of the sauce and 1000 g turkey breast remove the string. If necessary, thicken 1 shallot the sauce with a little cornflour mixed 225 g frozen spinach, defrosted with water.

  • Page 165: Turkey Thighs

    Recipes Turkey thighs Preparation time: 60–120 minutes Serves 3-4 Ingredients Setting Oven function: Moisture plus  1 turkey thigh on the bone (1100– 1400 g) Number/type of bursts of steam: 3 Salt Temperature: 170–180 °C + pre-heating Pepper Amount of water: approx. 300 ml 1 tbsp oil Shelf level: 2 500 ml water...

  • Page 166: Fillet Of Beef In A Port Sauce

    Recipes Fillet of beef in a Port sauce Preparation time: 60–120 minutes Serves 6–8 Ingredients add to the meat juices and bring to the 1 whole fillet of beef (1500–1800 g) boil. Season with salt, pepper and 2 tbsp clarified butter sugar. Salt Once cooked, wrap the fillet in Pepper...

  • Page 167: Braised Beef Roulades

    Recipes Braised beef roulades Preparation time: 155–165 minutes Serves 4 Ingredients Method 4 thin beef steaks (approx. 160–200 g Lay the steaks out next to each other each) and season with salt and pepper. Coat Salt with mustard and then top each with 2 Pepper slices of bacon and 2 gherkins cut into 4 tsp medium-hot mustard...
  • Page 168 Recipes Setting Oven function: Moisture plus  Number/type of bursts of steam: 3 Temperature: 140 °C Amount of water: approx. 300 ml Shelf level: 2 1st burst of steam: 60 minutes after the start of the programme 2rd burst of steam: after another 20 minutes 3rd burst of steam: after another 20 minutes...

  • Page 169: Braised Silverside Of Veal

    Recipes Braised silverside of veal Preparation time: 120–130 minutes Serves 8 Ingredients Setting Oven function: Moisture plus  1500 g silverside of veal 2 carrots Number/type of bursts of steam: 3 1 thin leek Temperature: 210–220 °C 150 g celery After 20 minutes: 140–150 °C 1 onion Amount of water: approx.

  • Page 170: Glazed Gammon

    Recipes Glazed gammon Preparation time: 85–105 minutes Serves 6 Ingredients Setting Oven function: Moisture plus  1000 g gammon joint 20 g softened butter Number/type of bursts of steam: 3 40 g brown sugar Temperature: 150–160 °C 2 carrots Amount of water: approx. 300 ml 1 thin leek Shelf level: 2 150 g celery...

  • Page 171: Stuffed Pork Tenderloin

    Recipes Stuffed pork tenderloin Preparation time: 65–75 minutes Serves 6 Ingredients Setting Oven function: Moisture plus  4 pork tenderloin (300 g each) Salt Number/type of bursts of steam: 2 Pepper Temperature: 170–180 °C 20 basil leaves After 15 minutes: 140 °C 250 g red pesto Amount of water: approx.

  • Page 172: Pork Casserole With Apples

    Recipes Pork casserole with apples Preparation time: 60–70 minutes Serves 6–8 Ingredients Setting Oven function: Moisture plus  1200 g pork fillet 4 apples Number/type of bursts of steam: 1 400 ml double cream Temperature: 170–180 °C + pre-heating 150 g tomato sauce Amount of water: approx.

  • Page 173: Spare Ribs

    Recipes Spare ribs Preparation time: 60 minutes plus: 3–4 hours marinating Ingredients Setting Oven function: Moisture plus  1500 g pork blade roast 3–4 cloves of garlic Number/type of bursts of steam: 1 2 walnut sized pieces of fresh ginger Temperature: 170–180 °C + pre-heating 3 tsp salt Amount of water: approx.

  • Page 174: Spanish Garlic Rabbit

    Recipes Spanish garlic rabbit Preparation time: approx. 130 minutes Serves 4 Ingredients Setting Oven function: Moisture plus  1 rabbit Salt Number/type of bursts of steam: 2 Pepper Temperature: 150–160 °C 4 celery sticks Amount of water: approx. 200 ml 2 onions Shelf level: 2 2 tomatoes 1st burst of steam:...

  • Page 175: Saddle Of Roebuck

    Recipes Saddle of roebuck Preparation time: 70–80 minutes Serves 4–8 Ingredients Method 1 saddle of venison on the bone (1000– Remove fat and any silverskin 3000 g) membrane from the meat and put these 80–100 g sliced streaky bacon to one side. Season with salt and Salt pepper and place in the universal tray.
  • Page 176 Recipes Setting Oven function: Moisture plus  Number/type of bursts of steam: 1 Temperature: 190-200 °C + pre-heating Amount of water: approx. 200 ml Shelf level: 2 1st burst of steam: 10 minutes after the start of the programme 2nd burst of steam: after another 10 minutes Duration: 35–45 minutes For a 2–3 kg saddle of roebuck, the...

  • Page 177: Lamb In A Thyme And Mustard Sauce

    Recipes Lamb in a thyme and mustard sauce Preparation time: 60–120 minutes Serves 4–6 Ingredients De-bone the saddle of lamb. To do this, 1 saddle of lamb on the bone (1.7 - 2.5 cut firmly along the ribs from the middle upwards.

  • Page 178: Potato Dumplings

    Recipes Potato dumplings Preparation time: 125–155 minutes Serves 4 Ingredients Brush the dumplings with milk and 125 g potatoes bake until golden. ½ cube of fresh yeast (21 g) Setting 80 ml lukewarm milk Oven function: Moisture plus  ½ tsp salt Number/type of bursts of steam: 2 250 g flour Temperature: 160–170 °C 20 g softened butter...

  • Page 179: Cheese Soufflés

    Recipes Cheese soufflés Preparation time: 60–65 minutes Serves 8 Ingredients Place the ramekins on the universal tray 20 g butter and bake in the preheated oven, 30 g flour releasing the burst of steam 200 ml hot milk immediately. Salt Setting Freshly ground pepper Oven function: Moisture plus ...

  • Page 180: Spring Pie

    Recipes Spring pie Preparation time: 100–110 minutes Serves 4 Ingredients Cut 3 diamonds, approx. 3 x 3 cm in 300 g puff pastry size out of the lid and use them to 1 red pepper decorate the top of the pie. 1 yellow pepper Whisk the egg yolk with some water, 3 spring onions brush over the pastry and bake.

  • Page 181: Cheese Pie

    Recipes Cheese pie Preparation time: 130–140 minutes Serves 8 Dough ingredients square dish (approx. 20 x 20 cm) with 1 cube of fresh yeast (42 g) the corners offset. Place the filling on 150 ml lukewarm milk the dough and fold the edges up over 150 g rye flour the filling, pressing them together to 200 g strong white flour...

  • Page 182: Tortellini, Ham And Rocket Bake

    Recipes Tortellini, ham and rocket bake Preparation time: 50–60 minutes Serves 6 Ingredients Setting Oven function: Moisture plus  125 g rocket 100 g air-dried ham Number/type of bursts of steam: 2 300 ml double cream Temperature: 170–180 °C 400 g soured cream Amount of water: approx.

  • Page 183: Mushroom Cannelloni

    Recipes Mushroom cannelloni Preparation time: 75–85 minutes Serves 4 Ingredients Mix the soured cream into the stock 16 cannelloni and pour over the cannelloni. Sprinkle with cheese and bake until golden. Filling ingredients 1 onion Setting Oven function: Moisture plus  100 g cooked ham 350 g button mushrooms Number/type of bursts of steam: 2...

  • Page 184: Potato Cheese Bake

    Recipes Potato cheese bake Preparation time: 85–95 minutes Serves 4 Ingredients 500 g peeled, floury potatoes For a low-calorie variation, arrange 250 ml double cream 750 g sliced potatoes in an ovenproof 125 g crème fraîche dish. Season with salt and pepper, and 150 g grated Cheddar cheese pour over 250 ml of vegetable stock.

  • Page 185: Lasagne

    Recipes Lasagne Preparation time: 110–120 minutes Ingredients Method 10 (approx. 180 g) sheets of lasagne, Gently fry the bacon with 2/3 of the not pre-cooked onion. Add the minced beef, and fry until brown all over, turning frequently. Ingredients for the meat sauce Season with salt, pepper and herbs.
  • Page 186 Recipes Setting Oven function: Moisture plus  Number/type of bursts of steam: 2 Temperature: 160–170 °C Amount of water: approx. 200 ml Shelf level: 2 1st burst of steam: 12 minutes after the start of the programme 2rd burst of steam: after another 25 minutes Duration: 45–55 minutes...

  • Page 187: Dumplings With Plum Compote

    Recipes Dumplings with plum compote Preparation time: 105–115 minutes Serves 6 Ingredients Setting Oven function: Moisture plus  500 g strong white flour 1 cube of fresh yeast (42 g) Number/type of bursts of steam: 2 50 g sugar Temperature: 150–160 °C 250 ml lukewarm milk Amount of water: approx.

  • Page 188: Sweet Cherry Soufflé

    Recipes Sweet cherry soufflé Preparation time: 40–50 minutes Serves 8 Ingredients Setting Oven function: Moisture plus  Butter 50 g ground nuts Number/Type of bursts of steam: 200 g sour cherries Automatic 2 egg yolks Temperature: 170–180 °C 80 g icing sugar Amount of water: approx.

  • Page 189: Note For Test Institutes

    Note for test institutes Test food acc. to EN 60350-1     Test food Accessories Pre-heat [°C] [min] Drop cookies  30–40 1 tray  20–30  35–45 2 trays Small cakes  25–40 1 tray  20–30 2 trays ...

  • Page 190: Energy Efficiency Class

    Note for test institutes Energy efficiency class The energy efficiency class is calculated in accordance with EN 60350-1. Energy efficiency class: A+ Please observe the following advice when testing: – Use the Gentle bake  programme for testing purposes. – Set the oven lighting to "On for 15 seconds" (see "Settings"). –...
  • Page 191 Data sheet for household ovens In acc. with delegated regulation (EU) No. 65/2014 and regulation (EU) No. 66/2014 MIELE Model name / identifier H 6260 BP Energy efficiency index/cavity (EEI 81,9 cavity Energy efficiency class/cavity A+++ (most efficient) to D (least efficient)
  • Page 195 Tel. +971 4 3044 999 Tel: (01) 461 07 10, Fax: (01) 461 07 97 Fax. +971 4 3418 852 E-Mail: info@miele.ie, Internet: www.miele.ie 800-MIELE (64353) Manufacturer: Miele & Cie. KG E-Mail: info@miele.ae Carl-Miele-Straße 29, 33332 Gütersloh, Germany Website: www.miele.ae...
  • Page 196 H6160BP; H6260BP  en-GB M.-Nr. 10 108 260 / 05...

This manual is also suitable for:

H 6160 bp

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