Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Guide to the oven
- Control panel
- Features
- Model numbers
- Data plate
- Items included
- Standard and optional accessories
- Shelf runners
- Baking tray, Roasting pan and Wire oven rack
- FlexiClip telescopic runners HFC 72
- Installing and removing the FlexiClip telescopic runners
- Perforated Gourmet baking tray HBBL 71
- Grilling and Roasting insert HGBB 71
- Round baking form HBF 27-1
- Gourmet Baking Stone HBS 60
- Gourmet Casserole Dishes HUB and Lids HBD
- Roast Probe
- Opener
- Miele Oven Cleaner
- Oven controls
- Oven safety features
- PerfectClean surfaces
- Self Clean ready accessories
- Before first use
- Settings
- Timer
- Guide to the modes
- Operating the oven
- Additional functions
- MasterChef
- Favorites
- Bake
- Roast
- Slow Roasting
- Broil
- Special Modes
- Cleaning and care
- Frequently Asked Questions
- Technical Service
- Caring for the environment
- Electrical connection
- Installation diagrams
- Installing the oven
Guide to the modes
43
Mode Default
temperature
Temperature
range
Bake
This mode uses traditional baking techniques to
perfect pies and biscuits.
375 °F (190 °C) 200–525 °F
(100–280 °C)
Browning
For a perfectly browned topping, for example
when making a gratin or browning the top of a
casserole.
350 °F (190 °C) 200–475 °F
(100–250 °C)
Maxi Broil
For broiling meats e.g. steak, chops, kebabs, etc.
The entire Browning / Broiling element will glow
red to produce the required heat.
500 °F (240 °C) 400–575 °F
(200–300 °C)
Broil
For grilling smaller quantities of steak, chops,
kebabs, etc.
500 °F (240 °C) 400–575 °F
(200–300 °C)
Convection Broil
This mode distributes hot air from the Browning/
Broiling element over the food using the fan. This
allows for a lower temperature to be used than
when using Broil . Ideal for broiling thicker cuts
of meat (e.g. chicken, roulades).
400 °F (200 °C) 200–500 °F
(100–260 °C)
Gentle Bake
A combination of different heating elements
ensures excellent baked good, gratins and
lasagna.
350 °F (190 °C) 200–475 °F
(100–250 °C)
Surround Roast
For roasting traditional recipes, e.g. pot roast, and
braising or cooking at low temperatures.
400 °F (180 °C) 75–525 °F
(30–280 °C)