Operating instructions/Installation instructions
Table Of Contents
- Contents
- Warning and Safety instructions
- Caring for the environment
- Guide to the appliance
- Oven controls
- Features
- Data plate
- Scope of delivery
- Accessories supplied and available to order
- Side runners
- Baking tray, universal tray and rack with non-tip notches
- FlexiClip runners HFC 70-C
- Fitting the FlexiClip runners
- Removing the FlexiClip runners
- Perforated gourmet baking tray HBBL 71
- Baking stone HBS 70
- Round baking trays
- Grilling and roasting insert HGBB 71
- HUB gourmet oven dishes HBD gourmet oven dish lids
- Handle HEG
- Catalytic enamelled liners
- Accessories for cleaning and care
- Safety features
- PerfectClean treated surfaces
- Hob control elements
- Before using for the first time
- Overview of functions
- Energy saving tips
- Operation
- Clock/timer
- Baking
- Roasting
- Grilling
- Further applications
- Cleaning and care
- Unsuitable cleaning agents
- Removing normal soiling
- Removing stubborn soiling (excluding the runners)
- Stubborn soiling on the FlexiClip runners
- Cleaning the catalytic enamelled back panel
- Door removal
- Dismantling the door
- Fitting the door
- Removing the side runners with FlexiClip runners
- Removing the back panel
- Lowering the top heat/grill element
- Problem solving guide
- Service
- Installation
- Cooking charts
- Notes for test institutes
Baking
45
Handling food carefully will help pro-
tect your health.
Cakes, pizzas and french fries should
be cooked until golden, not dark
brown.
Tips on baking
- Set a cooking duration. If used for
baking, do not delay the start for too
long. Cake mixture or dough will dry
out, and the raising agents will lose
their effectiveness.
- Generally speaking, you can use
racks, baking trays, universal trays
and any type of baking tray made of
heat-resistant material.
- Avoid using bright, thin-walled tins as
they give an uneven or poor browning
result. Under adverse circumstances,
the food will not cook properly.
- Position rectangular tins with the
longer side across the width of the
oven compartment for optimum heat
distribution and even baking results.
- Always place bakeware on the rack.
- Bake cakes with fruit toppings or
deep cakes on the universal tray.
Using baking parchment
Miele accessories, e.g. the universal
tray, are treated with PerfectClean
enamel (see “Features”). Surfaces
treated with PerfectClean enamel gen-
erally do not need to be greased or
covered with baking parchment.
Use baking parchment when baking
lye mixtures because the sodium hy-
droxide used can damage the surface
treated with PerfectClean.
Use baking parchment when baking
sponge, meringue, macaroons or
similar items. Due to their high egg
white content, these are more likely to
stick.
Use baking paper when cooking
frozen food on the rack.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. Bak-
ing at temperatures higher than those
recommended may reduce the cook-
ing duration, but will lead to uneven
browning of the food, and unsatis-
factory cooking results.