Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Guide to the range
- Controls for the range
- Using the appliance
- Features
- Data plate
- Scope of delivery
- Standard and optional accessories
- Side racks
- Universal tray and Wire Rack with anti-tip safety notches
- FlexiClips with Wire Rack HFCBBR 30-3
- Installing and removing the FlexiClips with Wire Rack
- Round baking pans
- Perforated Gourmet Baking Tray HBBL 71
- Broiling and roasting insert HGBB 30-1
- HUB Gourmet Casserole Dishes HBD Gourmet Casserole Dish lids
- Wireless precision probe
- Accessories for cleaning and care
- Gas cooktop safety features
- Oven safety features
- PerfectClean treated surfaces
- Self-Clean-ready accessories
- Before first use
- Using the gas cooktop
- Using the oven
- Settings
- Settings overview
- Opening the “ Settings ” menu
- Language
- Time
- Date
- Lighting
- Start screen
- Display
- Volume
- Units of Measurement
- Booster
- Recommended temperatures
- Self clean
- Cooling fan run-on
- Proximity sensor ( MotionReact )
- Safety
- Miele@home
- Remote Control
- SuperVision
- RemoteUpdate
- Lift-up panel
- Electrical version
- Probe
- Calibrate temperature
- Software version
- Legal information
- Showroom Program
- Factory default
- Alarm + Timer
- Main and submenus
- Moisture Plus
- Automatic Programs
- Special Modes
- MyMiele
- Favorites
- Baking
- Roasting
- Broiling
- Gas cooktop cleaning and care
- Cleaning and care of the oven
- Frequently Asked Questions
- Customer Service
- Caring for the environment
- Declaration of conformity
- Copyrights and licenses
Special Modes
Cooking durations/core temperatures
Always observe USDA/CFIA food safety guidelines.
Meat Cooking
duration
Core temperature
Beef tenderloin, approx. 2.2lbs
(1kg)
- rare
- medium
- well done
60–80min
75–85min
110–130min
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
Prime rib, approx. 2.2lbs (1kg)
- rare
- medium
- well done
70–80min
105–115min
130–140min
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
Pork tenderloin, approx. 0.75lbs
(350g)
70–90min 145–156°F (63–69°C)
Gammon joint*, approx. 2.2lbs
(1kg)
140–160min 145–151°F (63–66°C)
Veal tenderloin, approx. 2.2lbs
(1kg)
- pink
- medium
- well done
45–55min
75–85min
90–100min
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
Saddle of veal*, approx. 2.2lbs
(1kg)
- pink
- medium
- well done
75–85min
100–130min
130–140min
113–119°F (45–48°C)
129–135°F (54–57°C)
145–151°F (63–66°C)
Saddle of lamb* 40–60min 129–151°F (54–66°C)
*
Boneless
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