Operating instructions
for Combi-ovens,
Models H 267 B, H 277 B
To prevent accidents and reduce
the risk of damaging the machine,
read the Operating Manual
before installing or using
the machine.
ö]
M.-Nr. 04 919 480
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Contents
Guide to the appliance. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
Warning and Safety instructions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7
Child Safety Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11
Before using for the first time. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Oven Operation
– Description of the cooking modes. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
– Controls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15
– Selecting an cooking mode . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17
– Selecting a temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
– Changing the temperature. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
– Canceling a mode or turning off the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
– Pre-heating the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
– Energy Conservation Feature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20
– Baking tray, oven tray and rack . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
– Minute Minder . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22
Timer Operation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23
Programming the Oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29
Applications
– Baking recommendations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
– Roasting recommendations and roasting with the roast probe. . . . . . . . . . . . . 34
– Defrosting in the oven . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41
– Casseroles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42
– Broiling. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43
Maintenance
Cleaning and care
– Oven door and control panel. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
– Accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47
– Oven interior. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48
Correcting minor problems . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
After sales service . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56
Optional accessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 57
Installation / Electrical connection
Electrical connection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58
Installation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59
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Guide to the appliance
H 277 B for
]
Control panel
Oven interior
b Oven Mode Selector
f Door safety switch
g Top heating element
h Connection for rotisserie
i Connection socket for roast probe
j Non-tip, four level racks
k Convection fan
c Oven display and pushbuttons
d Timer display and pushbuttons
e – /+ button with indicator lamp
l Data plate
m Oven door
4
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Guide to the appliance
H 267 B for ö
Control panel
Oven interior
b Oven Mode Selector
f Door safety switch
g Top heating element
h Rotisserie connections
i Connection socket for roast probe
j Non-tip, four level racks
k Convection fan
c Oven display and pushbuttons
d Timer display and pushbuttons
e – /+ button with indicator lamp
l Data plate
m Oven door
5
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Guide to the appliance
– Roast probe for temperature control-
Accessories
– 2 baking trays
led roasting and broiling
– Dual rotisserie
– dual purpose broiling pan / oven tray
for broiling on the spits
– non-tip rack for baking, roasting
– Lever (pictured below)
or grilling
to remove the oven lamp cover
– grease filter
to be placed in front of the air intake
when Convection roasting.
Droplets of grease suspended in the
circulating air are deposited on the
grease filter to help keep the oven
clean.
6
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Warning and Safety instructions
Installation and Servicing
This appliance complies with all
legal safety requirements. Improper
use can cause both personal injury
and material damage.
Before connecting the appliance to
the power supply, make sure that
the available voltage and frequency
correspond to the ratings on the data
plate. Consult a licensed electrician if
in doubt.
Before installation and before using
the oven for the first time, read the
operating instructions carefully.
They contain important information
on safety, and on the operation and
care of the appliance.
The electrical safety of this ap-
pliance can only be guaranteed
when continuity is complete between
the appliance and a grounding system
which complies with local and national
ordinances. It is extremely important
that this safety requirement be verified
by a qualified electrician. The manufac-
turer cannot be held responsible for
problems arising due to an inadequate
or missing ground.
Do not let children in, on or around
the appliance or its controls.
Keep these instructions in a safe
place and pass them to any future
users.
This appliance must only be oper-
ated after it has been installed in
appropriate cabinetry, as outlined in
the Installation instructions.
Proper Use
This appliance is intended for
residential use only. Use for any
other purpose is at the owner’s risk and
could be dangerous. The manufacturer
cannot be held responsible for damage
caused by improper use of this ap-
pliance.
Installation and repairs should only
be performed by qualified and
trained personnel. Repairs or other
work performed by unqualified person-
nel could be dangerous.
The appliance is completely iso-
lated from the electrical supply
only when:
– the main circuit breaker is tripped, or
– the fuse is removed (in countries
where this is applicable)
7
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Warning and Safety instructions
Caution: Heating elements may
Oven operation
High temperatures can be produced
by the oven.
be hot even though they are not
glowing. Interior surfaces of an oven
become hot enough to cause burns.
During and after use, do not let cloth-
ing or other flammable materials con-
tact the heating elements or interior sur-
faces of the oven until they have had
sufficient time to cool.
Care should be taken to ensure that
small children do not touch the ap-
pliance when it is in use. External parts
of the oven such as the door glass,
vents, and control panel can become
hot.
Do not let aluminum foil or the
meat probe contact hot heating ele-
ments.
Use of heat-resistant oven gloves
is recommended:
Do not push pots and pans on the
oven floor as this could scratch the
surface.
– when placing food in, turning, or re-
moving items from the oven. The top
heating element and oven racks can
become very hot and the risk of
burns exists.
Do not lean, sit, or place heavy
items on the open oven door. The
door can support a maximum weight of
22 lbs (10 kg).
Always open the door carefully.
Cover any food left in the oven.
This will prevent the food from
drying out and steam from condensing
inside the oven. If condensation is ex-
cessive, damage to the oven may
occur.
– Let hot air or steam escape before
removing or replacing food.
Wait until the upper element is cool
before lowering it for cleaning, in
order to avoid the risk of burns.
Do not use force to pull down the
top heating element as this can
break it.
Use only the Miele roast probe sup-
plied with the oven. If a replace-
ment is necessary, it can be obtained
from the Miele Parts Dept. or a Miele
dealer.
Always place the oven racks in
their desired location while the
oven is cool. If a rack must be moved
while the oven is hot, do not let the pot
holder contact the hot heating elements.
8
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Warning and Safety instructions
When not in use, do not leave the
roast probe in the oven. High broil-
ing temperatures could damage it.
General notes
Never use a steam cleaner to
clean the oven. Pressurized steam
could cause a short circuit, or cause
permanent damage to the oven sur-
face and/or components. The manufac-
turer cannot accept responsibility for
damage caused by steam cleaning.
Do not heat unopened containers
of food in the oven, as pressure
may build up and cause them to ex-
plode.
To keep food warm after cooking,
take advantage of the residual
heat or select the lowest temperature
available.
Children should not be left alone or
unattended in an area where an
oven is in use. They should never be
allowed to sit or stand on any part of
the oven.
Caution: Do not store items of interest
to children in cabinets above an oven.
Children climbing on the oven to reach
these items could be seriously injured.
Put any frozen products, such as
pizza, on aluminum foil or on the
rack. Do not place them on the baking
tray or broiling pan, as this could cause
the metal to distort to such an extent
that it may be difficult to remove the
tray/pan from the oven.
Do not leave the oven unattended
when cooking with oils or fats as
these can be a fire hazard if allowed to
overheat.
Never use aluminum foil to line
the oven floor or place pots and
pans or baking sheets directly on
the oven floor when using “Top &
Bottom Heat”, “Bottom Heat” or
the “Intensive Bake” modes, as
this could cause the enamel on
the oven floor to crack.
Do not use water on grease fires.
Smother the fire or flame or use a
dry chemical or foam fire extinguisher.
Wear proper apparel. Loose-fitting
or hanging garments should never
be worn while using the oven.
Flammable materials should never
be stored in an oven or near sur-
face cooking units.
Do not use the oven to heat the
room. Due to the high tempera-
tures radiated, objects left near the
oven could ignite.
9
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Warning and Safety instructions
When using kitchen appliances
Disposal of your old machine
connected to outlets near the
oven, make certain that their cables do
not contact with any cooking zones or
get trapped in the oven door.
Before discarding an old machine,
cut off the cable and remove the
door in order prevent accidental injury
to any children or animals who may at-
tempt to play inside of it.
Use only dry potholders. Moist or
damp potholders on hot surfaces
may result in burns from steam. Do not
let potholders touch hot heating ele-
ments.
The manufacturer is not liable for
damage caused by non-com-
pliance with safety instructions.
Always ensure that food is suffi-
ciently cooked. Many factors will af-
fect the overall cooking time, including
the size or amount of food, the selected
temperature, changes to the recipe
and the shape and size of the cooking
container. Some foods may contain
microorganisms which are only de-
stroyed by thorough cooking. If in
doubt, select a longer cooking time.
It is important that the heat is
allowed to spread evenly throug-
hout the food being cooked. This can
be achieved by stirring or turning the
food, or by observing a sufficiently long
set time at the end of the cooking cycle.
10
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Child Safety Feature
The Child Safety Feature can be acti-
vated to prevent the oven being turned
on unintentionally by children.
It is activated as follows:
The Oven Mode Selector must be in
the "0" (OFF) position.
Press the "p" (Temperature) button
until the key symbol appears in the
display.
Once this symbol appears, the oven
can no longer be turned on.
To cancel the Child Safety Feature:
Select an oven mode.
Press the "p" (Temperature) button
until the key symbol in the display dis-
appears.
11
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Before using for the first time
Timer
Oven
After the appliance has been turned on,
Use a cloth to wipe out the oven inte-
rior with warm water and a non-ab-
rasive detergent solution. Dry it with
a soft cloth.
Either;
– "12:00" and the "f" (Start) and
")" (End) symbols will flash in the
display.
Do not close the oven door until the
oven interior is dry.
or
– the timer will remain dark.
Rinse the accessories.
To save energy the time display has
been turned off (factory setting)
If the "f" and ")" buttons are
pressed simultaneously, "12.00"
should appear in the display.
New ovens may have a slight odor dur-
ing their first use. Running the oven for
at least an hour at 450°F / 230°C or
higher will make it dissipate more
quickly.
Turn the Oven Mode Selector to
"Convection".
Setting the time of day
Select the highest temperature using
the "– /+" button.
Press the "f" (Start) and ")" (End)
buttons simultaneously.
The timer can be used to set the finish
time to one hour.
"12:00" and the control lamp in the cen-
ter of the “– /+” button will now stay on
without flashing.
Make sure the room is well venti-
lated during this process.
Use the “– /+” button to enter the
time in hours and minutes.
When the control lamp for the “– /+” but-
ton goes out, the time has been set.
The colon will flash and the display will
change in one minute intervals.
To turn off the time display while still
allowing the clock to run unseen,
see page 24.
12
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Oven Operation
Description of the cooking
modes
Top Heat
Heat from the top element can be used
to brown dishes or to finish dishes with
a cheese topping.
Convection
This mode cooks by circulating the
heated air over and around the food.
Top & Bottom Heat
With this method of cooking, radiant
heat is directed onto food from above
and below.
The convection fan/heater combination
located on the rear wall of the oven
blows heated air through openings in
the rear panel of the oven. Because of
this, the oven usually does not need
preheating as the heated air will reach
the food immediately.
Pre-heating the oven is only necessary
when:
– baking biscuits or cakes with a short
baking time.
– baking certain types of doughs.
– roasting meat.
Exception: Pre-heat the oven when
roasting meat.
Use of the convection mode allows you
to bake and roast on different levels at
the same time.
Bottom Heat
Select “Bottom Heat” at the end of a
baking cycle for cakes which require
extra browning on the bottom.
Due to the uniform cooking that occurs
when using the “Convection” setting, a
lower temperature can be selected
when using this mode.
Auto Roast
This setting offers convection cooking
with an Auto Roast feature. The oven
will initially heat up to a high tempera-
ture in order to sear the meat and lock
in the juices, thereby allowing it to re-
main moist and tasty. Once this high
temperature has been reached, the
oven automatically returns to your se-
lected temperature and continues cook-
ing as in the “Convection” mode.
Consequently the oven should not be
pre-heated when using the auto roast
function.
13
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Oven Operation
Description of the cooking
modes
Broiling 1
The inner part of the upper heating ele-
ment is used in this mode. It will glow
red a few minutes after being turned
on, and is then ready for use. Use this
mode for small quantities or thin pieces
of food.
Defrosting
Defrosting can be done without heat or
at a temperature of up to 120°F (50°C).
When Defrosting without heat, the circu-
lated air will be at room temperature.
Broiling 2
The entire upper heating element is
used for broiling.
Intensive baking
This method combines "Convection"
with "Bottom Heat" and is recom-
mended for dishes that have a moist
topping and crisp base such as pizza
or quiche lorraine.
In this mode, the inner part of the heat-
ing element will glow red a few minutes
after being turned on. The outer part of
the element will remain noticeably dar-
ker, but will still produce the heat
necessary for broiling.
Fan Broiling
This mode is especially useful for broil-
ing thicker cuts or large quantities of
food distributed over the entire rack.
Hot air from the broiling element is
blown over the food by the convection
fan on the rear wall of the oven. This
allows broiling at lower temperatures
than in the “Broiling 1” or “Broiling 2”
mode.
14
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Oven operation
Pushbuttons
Controls
With the pushbuttons you can:
The oven controls consist of the Oven
Mode Selector and push buttons.
– change the oven temperature.
Oven Mode Selector
Use this control to select the desired
cooking mode.
– change the core temperature when
using the roast probe.
The selector can be turned clockwise
or counter-clockwise.
– activate the Minute Minder.
Each pushbutton has a matching sym-
bol in the display.
Mode selector on USA models:
The mode selected will illuminate.
15
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Oven operation
The indicator lamp in the “– /+” but-
ton lights up:
The “– /+” button is used to input all
entries or alterations to the oven.
– when a cooking mode has been se-
lected (except for "Light"),
– if the "p" button is pressed during
the cooking process,
– if the "e" button is pressed when
cooking with the roast probe,
– if the "l" button is pressed.
Temperature or time can be altered in
increments, by pressing the “– /+” but-
ton briefly, or more rapidly by holding
the button in.
“–” button:
To select a lower temperature, earlier
time or shorter period.
Each time the “– /+” button or one of
the other buttons is pressed, this gives
more time for data input.
“+” button:
To select a higher temperature, later
time or longer period.
When the indicator lamp goes out, the
entry has been stored.
The increase / decrease is changed
– for the oven temperature in 10°F
(5°C) steps,
– for the core temperature in 2°F (1°C)
steps,
Symbols and figures which appear in
the oven display:
– "e“, whenever the roast probe is
– for the Minute Minder in 1 min. steps.
connected.
Temperature or time can be entered as
follows:
– "e" and the core temperature you
set always takes precedence when-
ever the roast probe is connected.
Press the required button.
Enter the time or temperature imme-
diately using the “– /+” button.
– The oven temperature and "p" when
the probe is not being used.
As long as the indicator lamp in the
center of the “– /+” button is lit, a time
or temperature can be entered or al-
tered.
– "l" always appears when a time has
been entered into the Minute Min-
der. If a time has been entered while
the oven is in use, it will appear
along with the oven temperature. If
only the Minute Minder is being
used, it will appear with a time count-
down.
16
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Oven operation
– Top Heat
Selecting a cooking mode
For browning dishes or finishing
dishes with a cheese topping.
– Top & Bottom Heat
For baking or roasting traditional
recipes or soufflés.
– Bottom Heat
Use this setting towards the end of
baking, to brown the base of a cake.
– Defrosting
For gentle defrosting of deep frozen
foods.
– Intensive Baking
For recipes which require a moist
topping, and a crisp base, such as
pizza, quiche lorraine, open fruit
cake or cheesecake.
This mode should not be used for
roasting or shallow baking as the
base will be overcooked.
With the Oven Mode Selector, the fol-
lowing cooking modes can be chosen:
– Fan Broiling
Ideal for grilling thicker items such
as stuffed meat, kebobs and pieces
of poultry. Broiling can be done with
the oven door closed.
– Light
Turns on the oven light.
(factory setting: to save energy, the
light will go out one minute after the
last button was pressed).
– Broiling 1
For broiling flat items or small quan-
tities of food, or for browning small
dishes. Broiling can be done with the
oven door closed.
– Convection
For baking or roasting on several le-
vels at the same time.
– Auto Roast
– Broiling 2
An initial high temperature is used to
sear the meat. Cooking then con-
tinues using the “Convection” mode
at the selected temperature.
This mode should not be used for
baking, except when baking freshly
prepared wholemeal or rye doughs,
(not packaged mixes).
For broiling flat items or large quan-
tities of food, and for browning larger
dishes. Broiling can be done with the
oven door closed.
17
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Oven operation
Selecting a temperature
If you wish to use the suggested tem-
perature, it will be set automatically
when the “– /+” button indicator lamp
goes out.
Once the lamp goes out, the actual
oven temperature will be displayed.
The oven temperature rise will be
shown in 2°F (1°C) increments until the
selected temperature is reached. From
this point onward, the oven tempera-
ture will be displayed.
A recommended temperature, listed
below, will appear for each cooking
mode when it is selected.
If the oven door is opened, or a lower
temperature is selected, the decrease
in oven temperature will also be shown
in 2°F (1°C) increments.
Convection. . . . . . . . . . . . 160°C/320°F
Auto Roast* . . . . . . . . . . . 160°C/320°F
Top Heat. . . . . . . . . . . . . . 190°C/370°F
Top & Bottom Heat. . . . . . 190°C/370°F
Bottom Heat . . . . . . . . . . . 190°C/370°F
Defrosting. . . . . . no temperature given
Intensive Baking. . . . . . . . 170°C/340°F
Fan Broiling . . . . . . . . . . . 200°C/390°F
Broiling 1 . . . . . . . . . . . . . 240°C/460°F
Broiling 2 . . . . . . . . . . . . . 240°C/460°F
* Cooking temperature. The initial sear-
ing temperature is about 230°C/446°F
Once a cooking mode is selected, the
heating elements will turn on.
18
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Oven operation
Changing the temperature
The suggested temperatures can be
changed within the following ranges:
To cancel a cooking mode or
turn off the oven:
When the Oven Mode Selector is
turned to "0", any oven or probe core
temperature settings that have been en-
tered, or symbols appearing in the dis-
play will be cancelled.
Convection. . . . . . . 80-480°F/30-250°C
Auto Roast . . . . . 210-440°F/100-230°C
Top Heat. . . . . . . . . 80-480°F/30-250°C
Top & Bottom
Heat . . . . . . . . . . . . 80-530°F/30-280°C
Bottom Heat . . . . 210-480°F/100-250°C
Defrosting. . . . . . . . . 80-120°F/30-50°C
Intensive baking. . 120-480°F/50-250°C
Fan Broiling . . . . . 120-500°F/50-260°C
Broiling 1 . . . . . . 390-570°F/200-300°C
Broiling 2 . . . . . . 390-570°F/200-300°C
Time entered into the Minute Minder is
not affected.
Exception: When the roast probe is
connected the "e" symbol stays lit. If a
time has been entered, "l“ and the
countdown time will appear in the dis-
play.
To alter the temperature while the in-
dicator lamp is lit:
Enter the desired temperature using
the “– /+” button.
To alter the temperature once the
lamp has gone out:
Press the "p" button.
Enter the desired temperature using
the “– /+” button.
19
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Oven operation
Pre-heating the oven
Energy Conservation Feature
If cooking is done using the timer or
roast probe, the residual heat in the
oven will automatically be used to con-
serve energy.
The oven normally needs pre-heat-
ing only in the following cases:
With "Convection":
– when roasting meat.
With "Top & Bottom Heat" :
– when baking biscuits and cakes with
a short cooking time,
– when baking some dough’s,
– when roasting meat.
To pre-heat the oven:
Turn the Oven Mode Selector to the
desired cooking mode.
Select the desired temperature.
When the temperature has been
reached:
The letters "EC" in the display indicate
that the Energy Conservation Feature is
active.
Put the food into the oven.
Shortly before the end of the pro-
grammed cooking time, the heating ele-
ments will shut off. If a convection
mode is being used, the convection fan
will continue running, as will the internal
cooling fan.
The residual heat in the oven will be
used to complete the cooking process.
20
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Oven operation
Baking tray, oven tray and
rack with safety catch
Non-tip runners prevent the rack from
being pulled out of the oven unintention-
ally.
When replacing the rack, make cer-
tain that the safety catch is at the
rear of the oven.
The baking tray, oven tray and racks
can only be removed by lifting up on
the front as they are being pulled out.
21
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Oven operation
To change the Minute Minder time:
Minute Minder
The Minute Minder can be used to time
any kitchen process (boiling eggs, for
example).
Press the "l" button. This will stop
The Minute Minderalso functions inde-
pendently of other oven processes.
the Minute Minder.
To enter the time
Enter the new time in hours and
minutes using the "– /+" button.
Press the "l" button.
To cancel the Minute Minder time:
Press the "l" button.
Enter the desired time in hours and
minutes using the "– /+" button.
When the "– /+" button lamp goes out,
the time will start counting down in
minutes.
Use the "–" button to set the time to
"0:00".
If the oven is being used, the Minute
Minder time will only be displayed
momentarily before reverting back to
either the roast probe or oven tempera-
ture. The "l" will continue to be visible
as a reminder that the Minute Minder
has been set.
Note:
This cannot be done using the "+" but-
ton, since it is impossible to go beyond
the maximum setting.
At the end of the set time:
– an audible tone will sound for ap-
proximately 5 seconds and the "l"
symbol will flash for 1 minute.
The audible tone and symbol can be
canceled at any time by pressing the
"l" button.
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Timer operation
All data entry is done using the
"– /+" button.
Changes to the start, duration and end
of cooking time, as well as the time of
day are made in 1 minute steps.
As long as the indicator lamp in the
center of the "– /+" button is illuminated,
the time can be altered.
Each time a button is pressed, the time
allowed for additional data entry is ex-
tended.
The timer can:
– show the time of day and
– turn the oven on and off automati-
cally.
When the indicator lamp goes out, the
entry has been stored.
Push buttons
With the push buttons you can:
– enter the start time of a cooking
process.
– enter the duration of a cooking pro-
cess.
– enter the end time of a cooking pro-
cess.
The Time of day is entered using the
"f" and ")" buttons.
A corresponding symbol for each but-
ton appears in the display when the
button is pressed.
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Timer operation
To alter the time of day:
Time of day
Use the same procedure as when set-
ting the time of day.
When the colon in the time display:
– flashes, the time of day will be dis-
played in 1 minute intervals.
To turn off the clock display:
– is on constantly, the clock has
stopped and the time of day can be
changed.
If a cooking time has been pro-
grammed, the time of day cannot
be changed or canceled until the
programming has been cleared.
Press the "f" and ")" buttons
twice in succession.
Pressed once, the time display colon
will stay on constantly. Pressed twice,
the display will clear. The clock will con-
tinue to run unseen.
When the oven is first connected to
the power supply, or after a power
outage, "12:00" and the symbols "f"
and ")" will flash in the display.
To restore the visible clock:
To enter the time of day:
Press "f" and ")" buttons once,
simultaneously.
Press the "f" and ")" buttons sim-
ultaneously. "12:00" will appear in the
display.
Enter the time of day using the "– /+"
buttons.
(It is not necessary to keep the "f"
and ")" buttons depressed.)
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Timer operation
Shortly before the end of cooking time,
the heating elements will automatically
turn off and the Energy Conservation
Feature (as described under "Oven
operation") will be activated. "EC" will
appear in the display instead of the
oven temperature.
Programming the oven to turn
on and off automatically
The timer makes it possible for the
oven to be turned on and off automati-
cally.
Programming the oven
The heating elements will turn on again
Choose a cooking mode using the
Oven Mode Selector.
if:
– the selected oven temperature is al-
tered
or,
The indicator lamp in the center of the
"– /+" button will illuminate.
– the cooking time is extended.
Enter the times desired for the pro-
grammed cooking process (see the
following pages for options).
When the end of the cooking time has
been reached:
– an audible tone will sound for ap-
proximately 5 seconds and
– the "l" symbol will flash.
When the oven has been programmed,
the following will appear in the display:
– the cooking mode selected,
– the temperature symbol, " p",
– the time of day and,
– the symbol for the type of time
chosen
(start time, duration or end time).
During cooking, the time of day will con-
tinue to be displayed and the tempera-
ture will change as cooking proceeds.
If the audible tone is not turned off, it
will continue to sound at 5 minute inter-
vals as a reminder that the food is fin-
ished. This reminder will continue for
up to an hour.
Both the tone and flashing "l" can be
cancelled by:
– Pressing the ")" button, or
– Turning the Oven Mode Selector to
"0".
(If the food is not sufficiently cooked,
additional cooking time can be en-
tered.)
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Timer Operation
To select a start time and cooking
duration:
Setting the timer for automatic
cooking.
There are three distinct ways that the
timer can be used to control the cook-
ing process:
Turn the Oven Mode Selector to the
desired setting.
1. The desired cooking time (dura-
tion) can be selected. This causes the
oven to turn off automatically after a ma-
nual start.
Press the "f" (start) button.
"0:00" will appear in the display.
2. A start time and duration can be
selected. The oven will automatically
turn on at the specified start time, and
automatically turn off after cooking for
the desired duration.
Use the "+" button to set the desired
start time.
Once the current time of day reappears.
3. A finish time and duration can be
selected. The oven will turn off at the
selected time after having cooked for
the desired duration. The start time is
automatically calculated by the oven in
this situation.
Enter the cooking duration:
Press the "g" (duration) button.
"0:00" will appear in the display.
To set the oven to turn off automati-
cally after a manual start:
Using the "+" button, enter the
desired cooking duration in hours
and minutes.
Turn the Oven Mode Selector to the
desired setting.
The oven will now start at the selected
time, cook for the desired duration, and
automatically turn off.
Press the "g" (duration) button.
Using the "+" button, enter the
desired cooking duration in hours
and minutes.
The oven will now turn off automatically
once it has cooked for the amount of
time entered.
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Timer Operation
To finish cooking at a selected time:
Please note the following:
If only a start time is programmed, the
oven will start right away, without any
delay.
Exception: When using the roast
probe, there will be a delay before the
oven starts.
Enter the cooking duration and finish
time.
Turn the Oven Mode Selector to the
desired setting.
Enter the desired cooking duration.
Do not program too long of a delay
when baking. Cake mixtures will dry
out and the leavening agent will be less
effective.
Press the "g" (duration) button.
Checking or changing pro-
grammed times:
"0:00" will appear in the display.
To check the programming
Use the "+" button, to set the desired
cooking time in hours and minutes.
Once the current time of day reap-
pears.
Press the button corresponding to
the time you wish to check.
"f" (start)
The programmed start time is dis-
played. It will go out as soon as the
oven turns on.
Select the end of cooking time:
"g" (duration)
The display will show the duration of
cooking, or the time remaining if the
program has already started.
Press the ")" (end) button. "0:00"
will appear in the display.
")" (end)
The time the cooking will be completed
is displayed.
Set the cooking finish time using the
"+" button.
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Timer Operation
To change the programming
To cancel entered times
Press the appropriate button.
To cancel an entry, press the appropri-
ate button and set the time to "0:00"
using the " – " button.
Enter the desired changes using the
"– /+" button.
If the cooking time is canceled, the
start/end time will automatically be
canceled and vice versa.
When the indicator lamp in the center
of the "– /+" button goes out, the
changes are stored. The time of day
will reappear in the display.
To cancel all programming
Please note the following:
Turn the Oven Mode Selector to "0".
This will delete all programming.
If you try to alter a time that has been
calculated by the oven rather than set
by you, the indicator lamp in the center
of the "– /+" button will not illuminate.
Calculated times cannot be altered.
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Programming the oven
Certain oven functions can be modified
by accessing the programming mode
as follows:
Value shown in
display when
function is:
Function activated
OFF
ON
Set the Oven Mode Selector to "0" .
Open the oven door.
when set to "ON"
01:0
01:1
The oven is "locked"
after 3 seconds, and
any increase in the
cooking temperature
is prohibited. The
temperature can be
decreased, however.
Increases can only
be made after the
Oven Mode selector
has been turned to
"Light" or "0".
While pressing the "p" button, turn
the Oven Mode Selector to "Light".
"01:0" or "01:1" will be displayed if the
programming mode was entered cor-
rectly.
Use the "– / +" button to select the
function (01: - 05:) you wish to
change.
02:0
02:1
Raises all pre-set
cooking temperatures
by 10 °C or 20 °F.
Press the ,,l" button to turn the func-
tion on (:1) or off (:0) as desired.
03:0
03:1
The oven light will
turn on when the
Oven Mode selector
is at "0" and the door
is opened.
Store the programming change by turn-
ing the Oven Mode Selector to "0".
04:0
04:1
Temperature is
displayed in °F and a
12 hour clock is used
(Temperature is
display in °C and a
24 hour clock is used
when set to "04:0").
05:0
05:1
The oven light will
remain on during use.
(Factory setting:
The light will go out
about 20 seconds
after the last button
was pressed. It can
be turned on when
needed by pressing
any button.)
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Baking Recommendations
The following settings are recom-
mended for baking:
Baking using the "Intensive
Baking" mode
This method of baking is particularly
useful for:
– Convection
– Intensive Baking
– Top & Bottom Heat
– dishes that require a moist topping
and crisp base, such as pies, pizzas
and quiche lorraine, or dishes where
the base has not been pre-baked.
Baking using the "Convec-
tion" mode
Most types of heat-resistant pans or
dishes are suitable for convection bak-
ing, including thin-walled and non-re-
flective metal molds.
Any heat-resistant baking pan can be
used.
Put the cake on the 1st runner from the
bottom. If the base is overcooked, use
Several levels can be used at the same
time for baking. The recommended bak- a higher level runner the next time.
ing levels are:
Baking using the "Top & Bot-
tom Heat" mode
1 tray =
1st runner from the bottom
Dark metal or enamel pans with a matt
finish are preferable. Heat resistant
glass or thermoplastic dishes can also
be used. These baking pans will allow
the cake or bread to brown evenly.
2 trays =
1st and 3rd runners from the bottom
3 trays =
1st, 2nd and 4th runners from the
bottom.
Avoid thin-walled or bright, reflec-
tive metal moulds. These will give
uneven browning results.
When baking moist muffins, cakes
or bread, do not bake on more than
two levels.
Pre-heating the oven is only necess-
ary when baking:
When using the "Convection" mode,
lower baking temperatures are required
than when using "Top & Bottom Heat".
See the baking chart for further recom-
mendations.
– cakes or biscuits with a very short
baking time, or
– sponge cake or similar mixtures.
Select the baking level (rack runner) ac-
cording to the height of the item:
1 or 2* for deep cakes
2 or 3* for biscuits and shallow cakes
*counted from the bottom
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Baking Recommendations
General notes
The Baking Chart gives sugges-
tions for temperatures, baking le-
vels and cooking times.
In general:
For even browning, select
– a medium temperature.
Increasing the temperature and reduc-
ing the time can have an adverse effect
on even browning.
– Select a baking level according to
Place oblong pans in the oven as
shown in the illustration.
the recipe and selected temperature.
– Just before the end of the baking
time, test to see if the cake is done
by inserting a metal or wooden
skewer into the center of the cake. If
it comes out clean, without dough or
crumbs sticking to it, the cake is
done.
Deep-frozen products such as pizzas
should be placed on aluminum foil di-
rectly on the rack.
Never use aluminum foil to line
the oven floor or place pots and
pans or baking sheets directly on
the floor when using "Top & Bot-
tom Heat", "Bottom Heat", or In-
tensive Baking" modes, as this
could cause the enamel on the
oven floor to crack.
Use a deeper pan for moist fruit cakes
and multi-layer cakes to minimize
splashing in the oven.
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Baking Recommendations
Convection
Temperature
Baking level
(from bottom)
Time
(in mins.)
°F/°C
Creamed mixture
Dried fruit cake
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
1
70-80
20-25
60-70
45-50
35-45
45-55
25-30
20-25
Nut cake (tray)1)
1
Nut cake (pan)
1
Fresh fruit cake with topping (tray)
Fresh fruit cake (tray)
Fresh fruit cake (pan)
Flan base 1)
1
1
1
1
Small cakes 1)
1, 2, 4
Whisked mixture
Tart 1)
320-360/160-180
320-360/160-180
320-360/160-180
1
1
1
25-30
20-25
15-20
Tart / Flan base1)
Swiss roll 1)
Kneaded mixture
Tart / Flan base
Nut ring
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
300-340/150-170
380-410/190-210
340-380/170-190
1
20-25
40-50
40-50
15-25
75-85
50-60
50-65
25-35
60-70
1
Crumb cake
1
Small biscuits
Cheesecake
1, 2, 4
1
1
1
1
1
Apple pie 1)
Apricot tart with topping
Savory pastry 2)
Meat loaf
Yeast mixtures
Crumb cake
300-340/150-170
320-360/160-180
300-340/150-170
320-360/160-180
380-410/190-210
340-380/170-190
320-360/160-180
300-340/150-170
1
1
35-45
40-50
45-65
40-50
60-70
40-50
35-45
25-30
Fresh fruit cake (tray)
Stollen
1
White bread
1
Wheat bread 1)
Pizza (tray) 1)
Onion bread
1
1
1
Apple turnovers
1, 3
Choux pastries 1)
Eclairs
320-360/160-180
340-380/170-190
1, 3
1, 3
25-30
20-25
Flaky pastries 1)
Meringues 1) and
Macaroons
240-290/120-140
1, 2, 4
30-50
Unless otherwise stated, the times given are for an oven which has not been preheated.
With a pre-heated oven, shorten the time by approximately 10 minutes.
1) Pre-heat the oven when using “Top & Bottom Heat”.
2) Pre-heat the oven when using “Convection” or “Top & Bottom Heat".
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Baking Recommendations
Top & Bottom Heat
baking level
Intensive Baking
Temperature
Time
(from bottom) (in mins.)
Temperature
°F/°C
baking level
(from bottom) (in mins.)
Time
°F/°C
320-360/160-180
320-360/160-180
360-390/180-200
320-360/160-180
360-390/180-200
360-390/180-200
320-360/160-180
360-390/180-200
360-390/180-200
1
50-60
70-80
15-20
60-70
45-50
35-45
45-55
15-20
12-15
–
–
–
–
–
1
–
–
–
–
–
1
–
–
3
–
–
–
–
1
3
300-340/150-170
30-35
3
1
–
–
–
–
–
–
–
–
2 or 3
3
360-390/180-200
360-390/180-200
380-410/190-210
2
2
25-30
15-20
12-15
–
–
–
–
–
–
–
–
–
2 or 3
360-390/180-200
360-390/180-200
360-390/180-200
360-390/180-200
360-390/180-200
360-390/180-200
360-390/180-200
440-480/230-250
380-390/190-200
2 or 3
15-20
40-50
35-45
10-15
70-80
50-60
50-70
25-35
60-70
–
–
–
–
–
1
1
1
1
1
–
2
–
–
3
–
–
–
–
3
1
300-340/150-170
300-340/150-170
300-340/150-170
380-410/190-210
340-380/170-190
60-70
45-55
45-55
25-30
50-55
1
1
2 or 3
1
360-390/180-200
360-390/180-200
340-380/170-190
380-410/190-210
410-440/210-230
380-410/190-210
380-410/190-210
340-380/170-190
3
35-45
40-50
45-65
40-50
60-70
30-40
35-45
20-25
–
–
–
–
–
–
1
1
–
–
3
–
–
2 or 3
2
2
2
2 or 3
3
–
–
–
–
–
–
340-380/170-190
320-360/160-180
–
35-45
30-35
–
380-410/190-210
390-430/200-220
3
3
20-25
20-25
–
–
–
–
–
–
260-300/130-150
3
30-50
–
–
–
The information given in this chart is intended only as a guide.
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Roasting Recommendations
We recommend the following settings
for roasting in the oven:
Place the covered pot on the rack.
Do not place the pot on the oven
floor.
– Auto Roast
– Top & Bottom Heat
The roast probe can be used in either
of the above modes. See the "Roasting
using the Roast Probe" section.
The meat should be put into a cold
oven for for Convection and Automatic
Roasting.
Pre-heat the oven for Top & Bottom
Heating.
Always remember to install the
grease filter in the back of the oven
before roasting.
Use roasting level 1 for roasting large
cuts of meat.
Use roasting level 2 when roasting
poultry weighing up to 2 lbs (1 kg), or a
smaller cut of meat, or fish.
When using "Convection" or "Auto
Roast" a temperature of approximately
70°F/40°C lower can be used than
when roasting in the "Top & Bottom
Heat" mode.
The larger the cut of meat to be
roasted, the lower the temperature that
should be used.
If a covered pot is used, the following
containers are suitable:
roasting pans, heat-resistant glass,
When roasting more than 6 lbs (3 kg),
select a temperature about 20°F/10°C
lower than the one given in the "Roast-
ing Recommendations" chart.
The roasting process will take a little
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
Aluminum foil, earthenware.
Make sure that the pot and lid have
heat resistant handles.
For roasting directly on the rack K,
the temperature needs to be about
30°F/20°C lower than when roasting in
a covered pot L.
The roasting time will depend on the
type of meat, the size, and the thick-
ness of the cut.
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Roasting Recommendations
Calculating the roasting time:
Useful hints
Depending on the type of meat being
roasted, the traditional method is to
allow 15 to 20 minutes per pound, ad-
justing the time as roasting progresses
to obtain the desired result.
Roasting in a covered pot L
Season the meat and place it in the
pot. Add some butter, margarine or a
little oil. Add about 1/2 cup (125 ml) of
water when roasting a large piece of
meat (4-7 lbs (2-3 kg)) or roasting
poultry with a high fat content.
Another method is to multiply the thick-
ness of the roast in inches (cm) by the
time per inch (cm) for the type of meat
being cooked (see the chart below).
Roasting on the rack K
Type of meat
time/inch (cm)
Place a little water in the roasting tray
under the wire rack. Add a little 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.
thickness of meat
Beef / Venison
Pork / Veal / Lamb
Roast beef
35-45 (15-18) mins.
30-40 (12-15) mins.
20-25 (8-10) mins.
Example:
1
Beef roast, 3 / inches (8 cm) thick
2
1
3 / " x 35 mins. per inch = 122 mins. or
2
Roasting poultry
8 cm x 15 mins. per cm = 120 mins.
roasting time.
For a crisp skin, baste the poultry ten
minutes before completion of cooking
with slightly salted water.
Please note:
Do not select a roasting temperature
higher than recommended. The meat
will brown, but will not be thoroughly
cooked.
Roasting deep frozen meat
Deep frozen meats up to approx. 3 lbs
(1.5 kg) in weight can ‘be roasted with-
out first being defrosted. The roasting
time will be about 10 minutes per lb.
(20 min. per kg) longer. Larger pieces
of meat should be defrosted before
cooking.
Browning only occurs towards to end of
the roasting time. If using a covered
pot, remove the lid about halfway
through roasting if more intensive
browning is desired.
Once finished taking the roast out of
the oven, covering it with aluminum foil
and letting it stand for about 10 minutes
will help retain juices and prevent the
roast from drying out.
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Roasting Recommendations
Roasting using the Roast
Probe
Use of the roast probe enables the
roasting process to be monitored sim-
ply and reliably.
The tip of the probe measures the core
temperature at the center of the meat
while it is cooking.
When the pre-selected core tempera-
ture is reached, the oven automatically
turns itself off.
When roasting poultry, the best place
Using the roast probe for best effect.
to insert the probe is in the thickest part
of the meat between the thigh and
body.
Prepare the meat in the usual man-
ner and place it the oven (in a pot or
on the rack).
Roasting bags or aluminum foil may be
also be used, but only if left open at the
ends. Insert the probe through the foil
or bag.
Insert the probe into the center of
the meat, making certain that it does
not touch a bone or fatty portion of
the meat. If it is inserted into fat or
touches a bone, the oven may turn
off too soon and the meat may be
undercooked.
Insert the short end of the probe into
the socket on the right side of the
oven until it clicks into place. A sug-
gested roasting temperature of
140°F/60°C will appear in the display
once the probe is correctly inserted.
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Roasting Recommendations
Choose the desired cooking mode
using the Oven Mode Selector:
– Automatic Roast
Time remaining display
– Top & Bottom Heat
– Convection
– Fan Broiling
Please see the additional guidelines
under "Broiling".
If the suggested temperature is appro-
priate for your recipe, it is automatically
stored once the indicator lamp goes
out. The core temperature can, how-
ever, be changed if so desired (see
"Changing the core temperature").
The core temperature selected will de-
pend upon the food being cooked.
Please consult the roasting chart.
Once the oven has monitored the cook-
ing process for a length of time, it will
calculate and display the remaining
cooking time instead of the core tem-
perature. From this point onward, the
core temperature can no longer be dis-
played.
When the indicator lamp in the "– /+"
button goes out, the actual core tem-
perature will appear in the display. The
lowest core temperature that can be
displayed is 68°F (20°C). This will be
displayed until the roast probe registers
a greater temperature.
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Roasting Recommendations
The time remaining that is displayed is
an estimate. As cooking continues, the
time will be revised, and an increas-
ingly accurate estimate will be shown.
If the selected core temperature or
oven mode is altered after this point,
the time remaining will be canceled
and the core temperature will reappear.
If heat is lost due to the oven door
being opened, the time remaining will
be recalculated.
The Energy Conservation Feature (as
described under "Oven operation") will
now be activated. If the "p" (tempera-
ture) button is pressed, "EC" will appear.
If the oven temperature is altered or the
core temperature increased, the oven
heaters will turn on again.
When the selected core temperature
has been reached:
– an audible tone will sound for ap-
proximately 5 seconds, and
– the "e" (roast probe) symbol will
flash.
The oven heaters will automatically be
turned off shortly before the end of
cooking.
If the tone is not canceled, it will con-
tinue to sound every 5 minutes for an
hour as a reminder that the food is
done.
The tone can be canceled by:
– pressing the "e" button,or
– turning the Oven Mode Selector to
"0".
Any temperatures entered will also be
canceled.
If the food is not sufficiently cooked, a
higher core temperature should be se-
lected.
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Roasting Recommendations
Changing the core temperature
Please note:
A temperature between 67°F (20°C)
and 209°F (99°C) can be selected as
follows:
This process can also be programmed
for a delayed start by using the timer.
If the roast probe is left in the food at
the end of cooking, the display will
show an initial increase in core tem-
perature then a decrease. This is nor-
mal.
When the "– /+" indicator lamp is on:
If the meat is not thoroughly cooked
upon completion of the programmed
cooking, reinsert the probe in a differ-
ent location and continue cooking.
(This situation may occur if the meat
was too thick for the tip of the roast
probe to reach the center, for example.)
Enter the desired temperature using
the "– /+" button.
If the indicator lamp on the "– /+" is
off:
The time necessary to roast meat using
the probe is similar to that used when
cooking by time only.
Press the "e" button.
When finished, cover the meat with alu-
minum foil and allow it to stand for
approx. 10 minutes. During this time
the core temperature will rise another
10-20°F (5-10°C).
Enter the desired temperature using
the "– /+" button.
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Roasting Recommendations
Oven roasting chart
Auto Roast 1)
Roasting
Top & Bottom
Heat
Core
tempe-
rature
°F/°C 3)
level
Temp.
Time
Temp.
°F/°C 2)
Time
(in mins)
^
°F/°C 2) (in mins)
Roast beef - 2 lbs
(1 kg)
1
360-390/ 100-120 420-470/
100-120
170-190/
80-85
180-200
220-240
Fillet steak, Sirlion
380-410/
190-210
35-45
420-470/
220-240
35-45
105-150 6)
/
steak4) - 2 lbs (1 kg)
1 5)
1
40-65
Vension/game 2 lbs
(1 kg)
360-390/
180-200
90-120
420-470/
220-240
90-120
100-120
60-80
160-180/
75-80
Roast pork, shoulder
cut - 2 lbs (1 kg)
340-380/ 100-120 410-450/
170-190
170-190/
80-85
1
210-230
Pork fillet or Cutlet -
2 lbs (1 kg)
340-380/
170-190
60-80
60-70
50-60
390-430/
200-220
150-170/
70-75
1
1
Rib cut - 2 lbs (1 kg)
340-380/
170-190
410-450/
210-230
60-70
160-180/
75-80
Minced meat - 2 lbs
(1 kg)
340-380/
170-190
390-430/
210-230
50-60
160-180/
75-80
1
1
Roast veal - 2 lbs
(1 kg)
340-380/ 100-120 410-450/
170-190
100-120
90-120
50-60
160-170/
70-75
210-230
Shoulder of lamb -
3 lbs (1.5 kg)
340-380/
170-190
90-120
50-60
410-450/
210-230
170-190/
80-85
1
1 5)
Poultry - 2 lbs (1 kg)
340-380/
170-190
390-430/
200-220
190/
85
Poultry - 41/2 lbs (2 kg)
1
1
340-380/
170-190
340-380/ 120-150 390-430/
170-190 200-220
90-110
390-430/
200-220
90-110
190/
85
190/
85
Poultry - 41/2 lbs (2 kg)
stuffed
120-150
Poultry - 9 lbs (4 kg)
1
320-360/ 150-180 380-410/
150-180
35-55
190/
85
160-180
190-210
Whole fish - 2 lbs
(1 kg)
320-360/
160-180
35-55
390-430/
200-220
160-180/
75-80
1 5)
Unless otherwise stated, times given are for an oven which has not been preheated.
1) Install the grease filter when using “Auto Roast".
2) When roasting in a covered pot L.
When roasting on the rack K, set the temperature 40°F/20°C lower than suggested.
3) When roasting with the roast probe e
4). Preheat the oven when using “Auto Roast” or “Top & Bottom Heat".
5) Use the second runner from the bottom when cooking with “Top & Bottom Heat".
6) Rare: 113-122°F/45-50°C; Medium: 130-140°F/55-60°C; Well done: 150-160°F/65-70°C
The information in this chart is intended as a guide only.
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Defrosting in the oven
We recommend defrosting at room tem-
perature (oven temperature set to 0°).
An oven temperature of up to
120°F/50°C can be selected, however.
Where possible, remove the packa-
ging and put the food into an appro-
priate dish.
Put the rack in the 1st roasting level
from the bottom, and place the dish
on the rack.
Turn the Oven Mode Selector to
"Defrosting"
Defrost times (approximate):
(at room temperature)
Fish, 2 lbs (1000 g) . . . . . . 60-90 mins.
Poultry, 2 lbs (1000 g) . . . 90-120 mins.
Meat, 1 lb (500 g) . . . . . . . 60-90 mins.
Meat, 2 lbs (1000 g) . . . . 90-120 mins.
Sausage, 1 lb (500 g) . . . . 30-50 mins.
Fruit (Strawberries in a block),
1
/ lb (300 g). . . . . . . . . . . 30-45 mins.
2
Shallow cake, 1 lb (500 g). 20-30 mins.
Bread, 1 lb (500 g) . . . . . . 30-40 mins.
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Casseroles
The following oven settings are recom-
mended for cooking casseroles:
Please note:
Dishes that need to be cooked in their
own juice or steam (i.e. vegetables)
should be covered so that they don’t
dry out. If no lid is available, aluminum
foil can be used.
– "Convection"
– "Top & Bottom Heat"
The following types of dishware are suit-
able for this type of slower cooking:
- covered pots made of heat proof glass
- china,
Cook without a lid when a crusty finish
or topping is desired (meat or au gratin
dishes).
- earthenware pots
Make sure your pots have heat re-
sistant handles and knobs.
Useful hint:
When cooking more than one item, one
dish can be placed on top of the other.
Invert the lid of the bottom dish and
place the dish to be browned on top.
Place the rack in the 1st runner from
the bottom, and place the prepared
casserole on top.
Select the Oven Mode and tempera-
ture.
Poaching
Fish or fruit can be poached in the
oven using a covered dish.
Convection. . . . . 340-380°F/170-190°C
Top & Bottom
Heat . . . . . . . . . . 380-410°F/170-210°C
Bottling/Canning
Bottling should only be performed by
an experienced cook who has received
proper training in this method of pres-
erving fruit and vegetables, and under-
stands the chemical processes in-
volved.
Cooking times
Consult your cook book.
42
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Broiling
Three broiling options are available in
the oven:
Fan Broiling
For broiling larger items, such as
poultry or rolled meat.
With this method, the roast probe can
also be used to monitor the meats inter-
nal temperature. See "Roasting with the
roast probe" for further information.
Broiling 1
For best results:
– Pre-heat the oven for approximately
5 minutes with the oven door shut.
– Broiling with the oven door shut
saves energy and minimizes cook-
ing odors.
– For "Fan Broiling":
always install the grease filter in the
back of the oven when using this
mode.
For broiling small quantities of thin cuts
of meat and for browning small dishes
of food. Only the inner part of the upper
heating element is energized.
Broiling 2
For broiling large quantities or thick
cuts of meat and for browning food in
large dishes. The entire upper heating
element is used.
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Broiling
Insert the broiling pan at the appropri-
ate level for the type of food being
broiled:
Preparing the food
– Clean and season the meat.
– Add a little oil if necessary. Other
fats will quickly become black or
cause the food to smoke. A little but-
ter can be added to chicken if
desired.
thin cuts = level 3 or 4 from the bottom
thicker cuts = level 1 or 2 from the bottom
It foods of a similar thickness are
broiled at the same time, the cooking
time for each item should be about the
same.
– To enhance the taste of fish or fish
filets, add a little salt or squeeze a
little lemon juice over the fish before
cooking.
Most items should be turned over half
way through cooking.
Broiling on the rack
Broiling on the spit
For broiling thicker items, such as
stuffed meat, poultry or kebobs.
Assemble the broiling pan and rack
as shown.
Place the food on the rack.
Select the desired Broiling mode.
Assemble the rotisserie as shown.
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Broiling
Broiling time
Fish, fish filets and thin meat usually
need about 5-6 minutes a side depend-
ing on their texture. Thicker pieces will
take longer. With rolled meat allow ap-
proximately 25 minutes per inch (10
minutes per cm) diameter.
Select one of the "Broiling" modes.
Put the broiling pan holding the as-
sembled rotisserie in the oven, on
the 1st level from the bottom.
Broiling tips:
The spit should fit into the motor slot at
the rear of the oven.
One way of finding out how well a
piece of meat has been cooked is to
press it with a spoon.
Two special accessories for rotisserie
broiling, a meat and poultry clamp, and
a kebob holder are available from your
Miele Dealer or the Miele Parts Depart-
ment.
– 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 in-
side will be pink ("medium").
Cooking temperatures
– If there is a large resistance, it is
Food to be broiled
Recommended
temperature
thoroughly cooked ("well done").
Thin cuts
Basting brush
such as chops or
steak
530°F/275°C
Thicker cuts
such as chicken or
kebobs
470°F/240°C
To broil thicker pieces of food grad-
ually, sear the meat at a high tempera-
ture, then continue broiling at a lower
temperature so the food cooks through
to the center.
A basting brush with an angled handle
is available from the Miele Parts Depart-
ment.
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Broiling
Broiling chart
Pre-heat the oven for about 5 minutes with the door shut before broiling.
Food to be broiled
Broiling 1 / Broiling 2
Fan Broiling
Tempe-
rature
in °F/°C
Time
Tempe-
Time
Runner
from bottom
(in mins.) 1)
rature
(in mins.) 1)
in °F/°C
Flat items of food
Beef steaks
Kebobs
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3 or 4
3
520/275
460/240
520/275
520/275
520/275
520/275
520/275
520/275
520/275
520/275
520/275
520/275
10-16
16-22
12-18
8-12
14-20
6-10
12-16
16-20
2-4
430/220
430/220
430/220
430/220
430/220
430/220
430/220
430/220
430/220
430/220
430/220
430/220
10-16
20-25
20-22
10-14
16-20
8-12
12-16
20-25
3-5
Meat cutlet
Liver
Burgers
Sausage
Fish fillet
Trout / Mackerel
Toast
3
3 or 4
4
Open toasted sandwich
Tomatoes
4-6
4-6
4
6-8
6-8
Peach / banana halves
4
7-10
7-10
Thicker grilling cuts
Chicken pieces 2 lbs
(1 kg) 3)
1
460/240
460/240
460/240
460/240
460/240
50-60
50-60
70-80
70-80
30-40
-
-
Chicken pieces 2 lbs
(1 kg) 2)
1 or 2
390/200
-
50-60
-
Rolled pork 2 lbs
(1 kg) 3)
1
1
1
Rolled pork 2 lbs
(1 kg) 2)
390/200
390/200
70-80
100-120
Kebobs and mixed
items
1) Turn food over half way through broiling.
2) Broiling on the rack
3) Broiling on the spit
All times given are approximate and will vary according to personal taste.
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Cleaning and care
Oven door and control panel
Accessories
Use a mild, non-abrasive cleaning
agent or hot soap and water solution.
Wipe dry with a soft cloth.
Roast probe
Wipe with a damp cloth.
Do not use a scouring agent, as this
may scratch the glass.
Do not soak the roast probe in
water, and do not put it in the dish-
washer.
For white ovens, we recommend clean-
ing the following after each use:
– the oven door handle and
– the control panel.
Use a damp, soapy cloth. This will pre-
vent any spills or grease from being
burnt on and becoming impossible to
remove.
Runners
Oven runners and racks are most eas-
ily cleaned by soaking them in a solu-
tion of hot water and dishwasher or
laundry detergent. Wipe clean with a
scrub pad.
Stainless steel front
Baking tray, roasting/broiling pan,
rack, spit and frame:
Never use cleaners containing
sand, baking soda or scouring
agents. These will scratch the steel.
– wash and dry after each use.
Stubborn residues that will not easily
wash off can be removed;
Use a non-abrasive stainless steel
cleaner applied with an even pressure.
Wipe with a damp cloth and rub dry
with a soft cloth.
– from stainless steel with a stainless
steel cleaner.
– from enameled surfaces by soaking
and softening residues with hot
water, then brushing with a soft nylon
brush or sponge.
Grease filter
Clean with dishwashing liquid or in the
dishwasher.
47
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Cleaning and care
Important: Clean Enamel surfaces
should be cleaned before increasing
the oven temperature to the level
necessary to clean the Catalytic Ena-
mel as described below.
Oven interior
The interior oven surfaces are coated
with either:
b "Clean-Enamel", or
c catalytic enamel.
b Clean Enamel
Clean Enamel is a specially hardened
enamel with an extremely smooth sur-
face.
1
1
Most baking and roasting residues can
be easily removed while the oven is still
warm using a sponge, liquid detergent
and hot water. If residue becomes
baked onto the surface, remove it
using a razor blade scraper and a non-
scouring cleaner.
Fruit juice or grease splashes may
cause permanent discoloration or
dulling of the Clean Enamel if not
cleaned immediately after use.
2
1
1
The oven should be cleaned regu-
larly, preferably after each use.
If left dirty for too long, cleaning will
become unnecessarily difficult and
in extreme cases, impossible.
Catalytic Enamel roof and side liners
are also standard on some models
Never use hard brushes, steel wool,
scouring pads, hard sponges or
scouring agents on the enamel coat-
ings. These can scratch and damage
both types of enameled surfaces.
If an oven spray is used, use it only
on Clean Enamel surfaces, after re-
moving the Catalytic Enamel pa-
nels. Follow the spray manufac-
turer’s instructions carefully. Oven
spray will damage Catalytic Ena-
mel surfaces.
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Cleaning and care
c Catalytic Enamel
Cleaning normally soiled Catalytic
Enamel ovens:
This type of enamel coating causes
grease and oil deposits to carbonize
and "burn off" at temperatures above
390°F (200°C). The higher the tempera-
ture, the more effective this process
becomes. Deposits of spices, syrups,
cake mixtures, etc., cannot be
removed from the Catalytic Enamel in
this way. These types of deposits
should be removed by using hot, soapy
water and a sponge while the soil is still
fresh.
Allow the oven to cool.
Clean the oven roof, sides and floor
using warm, soapy water and a soft
sponge or nylon brush.
Do not use oven spray on Cata-
lytic Enamel.
Any remaining deposits will gradually
disappear as the oven is normally used
for cooking at temperatures above
390°F (200°C).
Do not use oven spray on Cata-
lytic Enamel.
Allowing deposits to remain for too long
will allow them to bake onto the ena-
mel, and make it harder to clean in the
future
Replacements for permanently dam-
aged rear wall panels can be pur-
chased from the Miele Parts Depart-
ment.
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Cleaning and care
Oven Interior
To remove the runners
For ease of cleaning, the oven door,
the runners and the back panel can be
removed and the top heating element
lowered.
Select the "Light" setting.
In order to avoid burning yourself,
make sure the oven heating ele-
ments are turned off and cool be-
fore attempting to clean the oven.
To remove the oven door:
Open the door fully.
Pull on the locking bracket to release
the runners.
Flip up the clamps on each door
hinge.
Slowly shut the door until the pro-
tuding clamps stop the movement.
Lift the door out until it slides off
the hinges.
To reinstall the oven door:
Slide the door back onto the hinges
until they engage.
Open the door fully and flip down the
locking clamps.
Remove the runners from the oven.
It is essential that the locking clamps
are flipped down the door is refitted
after cleaning. Otherwise the door
could come loose on its hinges.
Reassemblethe oven in the reverse
order, making sure all the parts are cor-
rectly in place.
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Cleaning and care
To remove the back panel
Pull (and turn, if necessary) the lock-
ing knob on the heating element to
release it.
Gently lower the heating element.
Loosen the 4 nuts (black arrows)
holding the back panel and remove
it.
Do not use force to lower the ele-
ment, as this may damage it.
The oven must not be used without
the back panel installed. The ex-
posed fan and heating element
could be damaged or cause per-
sonal injury.
To lower the upper heating element:
Select the "Light" setting.
Make sure the oven heating ele-
ment is turned off and cool before
attempting to lower it. Never at-
tempt to lower a hot heating ele-
ment.
Remove the runners.
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Correcting minor problems
. . . the heating elements in the oven
function, but not the light?
Installation, maintenance and re-
pairs to the electrical components
of this appliance should only be per-
formed by trained personnel.
Unauthorized repairs can be dan-
gerous.
The halogen lamps are bad. They can
be replaced as follows:
Turn off the electrical supply to the
oven at the circuit breaker.
Take the runners out of the oven.
Some minor problems can be easily
corrected as follows:
Remove the catalytic liners (accord-
ing to the model).
What to do if . . . desired
. . . the oven does not heat up?
Check that:
The Oven Mode Selector is set to the
desired cooking mode, and the tem-
perature control is set to the correct
temperature.
The Child Safety Feature is deacti-
vated.
The circuit breaker has not tripped.
Contact a qualified electrician or the
Miele Service Department if it has.
The time clock has not been set.
The door is fully closed
Remove the lamp cover.
Slide the supplied lever underneath
the lamp socket and gently pry it out
of the side panel.
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Correcting minor problems
Remove and exchange the halogen
lamp:
12 V, 10 W,
. . . a noise is heard after baking,
roasting or broiling?
This is normal.
heat resistant up to 572°F/300°C.
The cooling fan will continue to run for
a short time. When the internal tempera-
ture has fallen sufficiently, the fan will
turn off automatically.
. . . cakes and biscuits are not
cooked after following the times
given in the chart?
Check if:
the correct temperature was se-
lected.
Press the lamp socket back into the
sidewall of the oven and replace the
lamp cover.
there was a change to the recipe.
The addition of more liquid or more
eggs will make a moister mix which
would need longer to cook.
Reassemble the oven in the reverse
order, making sure that all the parts
are in place.
the grease filter has been removed.
If it is installed, the baking times
need to be lengthened by approxi-
mately 10 to 15 minutes.
. . . no noise is heard when the oven
door is opened during operation?
This is normal.
If the door is opened during operation,
a safety switch causes the oven
heaters and the convection fan to turn
off.
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Correcting minor problems
. . . uneven browning occurs.
. . . "F" and a number appear in the
oven display.
A slight unevenness is normal, espe-
cially when cooking on several levels.
If "F3" appears, the roast probe is
faulty. Remove the probe from its
socket and the code will disappear.
If the item being baked is browning
very unevenly, and you are using the
“Convection” mode, check:
If "F6" appears, the oven has auto-
matically turned itself off during
operation. This is a safety feature
designed to protect the oven if it has
been operated for an exceedingly
long time. The maximum operating
time depends upon the oven mode
selected.
that the oven temperature was not
set too high, or
that the grease filter is not installed.
If baking using "Top & Bottom Heat"
check the color and composition of
the baking pans being used. Light
colored, shiny, or thin walled pans re-
flect the heat and are more likely to
give uneven results.
The oven can be reset by turning the
Oven Mode Selector to "0" and then
starting the program again.
If "F7" appears in the display, the
cooling fan has stopped turning or
turns too slowly.
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Correcting minor problems
If "F8" appears in the display, the
convection fan has stopped turning.
. . . the timer display is dark when
the oven is first turned on.
If "F9" appears in the display, the
maximum temperature of the oven
has been exceeded, and the oven
has turned itself off automatically. As
This is normal.
If the time display has been turned off,
the display will remain dark.
If the "f" and ")" buttons are
soon as the temperature has fallen to pressed simultaneously, "12.00" should
an acceptable level, the fault code
will disappear. The oven will turn it-
self on again automatically.
appear in the display.
. . . the time of day cannot be entered
after a power outage.
If “F7”, “F8”, “F9” or any other un-
explained fault codes are displayed,
please call the Miele Service Depart-
ment.
Check whether the Oven Mode Selec-
tor is set to "0". The time of day can
only be entered when the Oven Mode
Selector is set to “0”.
. . . the time remaining is not dis-
played when using the roast probe;
or the Energy Conservation Feature
is not activated when cooking with
the roast probe or timer.
This is normal.
Certain conditions must be met before
the “time remaining” or “Energy Conser-
vation” features are activated. Some-
times these conditions are not met.
55
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After sales service
In the event of problems which you can-
not remedy yourself, please contact:
– your Miele Dealer, or
– the nearest Miele Service Depart-
ment (see addresses on the back
page).
When contacting the Service Depart-
ment, please have the Model and
Serial number of your oven, as well as
any fault code information available in
order to help us expedite repairs. The
Model and Serial number can be found
on the data plate located inside of the
front door.
56
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Optional accessories
The following accessories are available
for purchase from your Miele Dealer or
the Miele Parts Department.
– Replacement of Catalytic side pa-
nels
To remove the worn out catalytic side
panels:
– handle
Select the “Light” setting.
To avoid burning yourself, make
sure the oven is cool and the heat-
ing elements are off before remov-
ing the side panels.
Used to take the baking trays or the
roasting/broiling pan in and out of the
oven.
– Anti-splash tray
for placement in the drip pan when
broiling
Remove the runners from the oven.
Using a coin or screwdriver, loosen
the screw and remove the catalytic
side panel from the oven.
Reassemble in the reverse order, mak-
ing sure all parts are correctly posi-
tioned.
The juices from the food being broiled
are collected under the anti-splash tray,
where they can be easily removed or
used in sauces or gravies.
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Electrical connection
A dedicated line and junction box
should be used to connect the oven to
a 20 A circuit.
Electrical connections should be
made by a qualified electrician in
accordance with local and national
codes and ordinances.
Connection details are given on the
diagram located on the top of the oven.
Note to the installer:
Please leave these instructions with
the consumer.
Power supply
The oven is equipped with a 4 wire
cord ready for connection to a dedi-
cated 120/240 V, 60 Hz, single phase,
3 pole - 4 wire grounding power supply.
Caution:
Disconnect the oven from the main
power supply before servicing. To
reduce the risk of electric shock,
make sure that the appliance is
properly grounded after installation.
Black wire: connect to L1 (hot)
Red wire: connect to L2 (hot)
White wire: connect to N (neutral)
Green wire: connect to GND (ground)
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Installation
Wall oven
For stainless steel front doors only:
A > 915 mm, 36 inches
The wall oven must be located at least
915 mm (36") above the floor.
Open the oven door and secure the
oven to the side walls of the cabinet
using 2 screws placed through the
holes in the oven trim.
Turn off the power supply to the
breaker panel before installing.
The appliance should only be
operated after it has been securely
mounted.
Connect the oven to the electrical
supply using an appropriate junction
box.
Place the oven into its opening and
align it with the cabinetry.
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