Miele H 6000 BM User manual

Microwave combination oven
cookbook

2

Foreword
3
Dear Reader
When families come together, it is often
around the dining table and so often
when people enjoy each others'
company, food is at the centre of the
occasion.
We are privileged in being able to
contribute to this by helping you enjoy
your love of cooking. Every day,
knowledge, curiosity, routine and the
unexpected all converge in our Miele
test kitchen.
This booklet draws together our
experience, excitement and passion for
experimenting in the imaginative yet
easy-to-prepare recipes we have
created for you to try. We wish you
"bon appetit" and above all hours of
successful cooking with your Miele
oven.
If you have any questions or comments,
please give us a call on the number at
the back of this booklet.
Happy cooking from
The Miele test kitchen

Contents
4
Foreword................................................................................................................. 3
Introduction .......................................................................................................... 10
Microwave function ............................................................................................. 12
Practical tips .......................................................................................................... 12
Accessories and care products available to order........................................... 14
Baking ................................................................................................................... 16
Tips on preparation and general information......................................................... 16
Apple pyramids...................................................................................................... 19
Apple tart ............................................................................................................... 20
Apple sponge......................................................................................................... 21
Apple pie................................................................................................................ 22
Apple streusel with hazelnut brittle........................................................................ 23
Apple cinnamon cake ............................................................................................ 24
Apricot streusel cake ............................................................................................. 25
Belgian sponge cake ............................................................................................. 26
Pear cake with almond topping ............................................................................. 27
Gateau.................................................................................................................... 28
I. Quark filling.................................................................................................... 30
II. Cappuccino filling ......................................................................................... 31
Butter cake............................................................................................................. 32
Cappuccino crumble slices.................................................................................... 33
Espresso slices ...................................................................................................... 34
Lemon drizzle loaf.................................................................................................. 35
Upside-down plum pudding .................................................................................. 36
Orange and yoghurt syrup cake ............................................................................ 38
Cheesecake ........................................................................................................... 39
Gugelhupf .............................................................................................................. 40
Cherry and almond cake........................................................................................ 41
Marble cake ........................................................................................................... 42
Fruit streusel cake.................................................................................................. 43
Orange slices ......................................................................................................... 44
Raisin and quark slices .......................................................................................... 45
Iced Chelsea slices ................................................................................................ 46
Sponge cake.......................................................................................................... 47
Chocolate and advocaat cake ............................................................................... 48
Chocolate cake ...................................................................................................... 49
Streusel cake ......................................................................................................... 50
Lemon tart.............................................................................................................. 51
Chocolate cherry muffins....................................................................................... 52

Contents
5
Walnut muffins ....................................................................................................... 53
Butter biscuits........................................................................................................ 54
Gingerbread ........................................................................................................... 55
Almond macaroons................................................................................................ 56
Mango and coconut puffs...................................................................................... 57
Mocha macaroons ................................................................................................. 58
Choc rum raisin squares ........................................................................................ 59
Vanilla biscuits ....................................................................................................... 60
Flat bread............................................................................................................... 61
Plaited loaf ............................................................................................................. 62
Yoghurt and nut bread ........................................................................................... 63
White bread in tin................................................................................................... 64
Herb ciabatta ......................................................................................................... 65
Olive bread............................................................................................................. 66
Raisin loaf .............................................................................................................. 67
Bacon or herb baguettes ....................................................................................... 68
White bread............................................................................................................ 69
Ginger loaf.............................................................................................................. 70
Snacks and starters............................................................................................. 71
Palermo style pastry puffs ..................................................................................... 72
Salmon terrine........................................................................................................ 73
Marinated peppers................................................................................................. 74
Baked artichoke hearts.......................................................................................... 75
Soups and stews.................................................................................................. 76
Tips on preparation and general information......................................................... 76
Prawn curry soup................................................................................................... 78
Chicken risotto....................................................................................................... 79
Pumpkin soup ........................................................................................................ 80
Cream of sweetcorn soup...................................................................................... 81
Minestrone ............................................................................................................. 82
Borscht................................................................................................................... 83
Tomato soup with basil cream ............................................................................... 84
Viennese gardener's soup ..................................................................................... 85
Bakes..................................................................................................................... 86
Aubergine moussaka ............................................................................................. 87
Chicken and mushroom pie................................................................................... 88
Chicory gratin......................................................................................................... 90
Salmon lasagne ..................................................................................................... 91
Pasta bake ............................................................................................................. 92
Courgette moussaka.............................................................................................. 93

Contents
6
Vegetarian dishes................................................................................................. 94
Broccoli and mushroom bake................................................................................ 95
Mushroom lasagne ................................................................................................ 96
Cheese dumplings ................................................................................................. 97
Spinach lasagne with goats' cheese ..................................................................... 98
Vegetable lasagne.................................................................................................. 99
Fish...................................................................................................................... 101
Tips on preparation and general information....................................................... 101
Fish curry ............................................................................................................. 103
Fish on a bed of vegetables................................................................................. 104
Salmon on a bed of spring vegetables ................................................................ 105
Fish casserole ...................................................................................................... 106
Paella.................................................................................................................... 107
Prawn kebabs ...................................................................................................... 108
Fillet of plaice on a bed of spinach...................................................................... 109
Pollock in a horseradish crust.............................................................................. 110
Pikeperch in a herb and cream sauce ................................................................. 111
Meat and poultry ................................................................................................ 112
Meat: preparation tips and information................................................................ 113
Poultry: preparation tips and information............................................................. 114
Sirloin joint / Fillet of beef .................................................................................... 115
Braised beef......................................................................................................... 116
Hash..................................................................................................................... 117
Ham roast ............................................................................................................ 118
Pork fillet in a Roquefort sauce............................................................................ 119
Pork en croûte...................................................................................................... 120
Meat loaf .............................................................................................................. 121
Belgian meat loaf ................................................................................................. 122
Roast veal in a cream sauce................................................................................ 123
Veal knuckle......................................................................................................... 124
Leg of lamb .......................................................................................................... 125
Saddle of lamb baked in a mustard and herb crust ............................................ 126
Duck à l’orange.................................................................................................... 127
Chicken................................................................................................................ 128
Spicy chicken breast with aubergine................................................................... 129
Chicken in a mustard cream sauce ..................................................................... 131
Stuffed turkey....................................................................................................... 132
Stuffed turkey breast ........................................................................................... 133
Turkey drumsticks with chutney .......................................................................... 134
Haunch of hare..................................................................................................... 135
Saddle of hare...................................................................................................... 136

Contents
7
Rabbit in a mustard sauce................................................................................... 137
Saddle of roebuck or venison.............................................................................. 138
Vegetables and side dishes .............................................................................. 139
Tips on preparation and general information....................................................... 139
Stuffed aubergines............................................................................................... 141
Jacket potatoes ................................................................................................... 142
Cauliflower in a mustard sauce............................................................................ 143
French beans tossed in tomatoes and breadcrumbs .......................................... 144
Baked chicory ...................................................................................................... 145
Gnocchi................................................................................................................ 146
Spätzle au gratin .................................................................................................. 147
Cucumber salad with a choice of sauces............................................................ 148
Potato cheese bake ............................................................................................. 149
Kohlrabi and cress gratin ..................................................................................... 150
Brussels sprouts au gratin ................................................................................... 151
Gourmet potatoes................................................................................................ 152
Spanish bean bake .............................................................................................. 153
Tomato risotto...................................................................................................... 154
Courgette bake .................................................................................................... 155
Sauces and chutneys......................................................................................... 156
Red pepper and chilli sauce ................................................................................ 157
Mango chutney .................................................................................................... 158
Plum chutney ....................................................................................................... 159
Courgette and orange chutney ............................................................................ 160
Savoury dishes ................................................................................................... 161
Flat bread with yoghurt........................................................................................ 162
Savoury cheese biscuits ...................................................................................... 163
Ham and cheese muffins ..................................................................................... 164
Pizza variations .................................................................................................... 165
Grilled baguette slices ......................................................................................... 167
Pizza whirls .......................................................................................................... 169
Spicy baked oven nuts ........................................................................................ 170
Desserts.............................................................................................................. 171
Red berry compote.............................................................................................. 172
Fruit crumble........................................................................................................ 173
Quark soufflé........................................................................................................ 174
Strawberry swirl ................................................................................................... 175
Bread and butter pudding.................................................................................... 176
Lemon mousse .................................................................................................... 177

Contents
8
Drinks.................................................................................................................. 178
Orange coffee ...................................................................................................... 179
Iced mocha .......................................................................................................... 180
Jams and preserves........................................................................................... 181
Peach jam ............................................................................................................ 182
Plum compote...................................................................................................... 183
Sour cherry and vanilla conserve......................................................................... 184

9

Introduction
10
Functions
A variety of oven functions are used in
the recipes. Depending on model, your
microwave combination oven has
further Functions/Special applications
which are not used in the following
recipes.
For information on their use, please
refer to the Operating and installation
instructions.
Automatic programmes 
Depending on model, your microwave
combination oven has a variety of
Automatic programmes.
They are all listed under Automatic
programmes .
Even if the appropriate Automatic
programme is not available, you can
still make all the recipes by using the
alternative settings.
Food probe
A food probe is supplied with some
microwave combination ovens
depending on model.
Further details on its use can be found
in the Operating and installation
instructions.
If your oven does not have a food
probe, use the alternative settings.
Dishes
Depending on function, the dishes used
must be microwave safe and heat
resistant. Please follow the guidance
given in the Operating and installation
instructions about suitable cooking
containers.
Temperatures
Temperatures are given in degrees
Celsius (°C).
As a general rule, select the middle
temperature given in the chart.
You may need to increase or reduce the
temperature to suit the cooking dish,
quantity or desired level of browning.
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.
Durations
Durations are quoted in minutes. It is
best to use the shorter duration quoted
to start with.
Shelf level
Shelf levels are numbered from the
lowest to the top shelf level.
1 = lowest shelf level
2 = middle shelf level
3 = top shelf level

Introduction
11
Pre-heating
Most dishes can be placed in a cold
oven. They will then make use of the
heat produced during the heating-up
phase.
If pre-heating is necessary instructions
to do so will be given in the settings
charts for the recipe. The time required
for pre-heating is not included in the
overall baking or cooking duration. Pre-
heating is however included in the
programme durations for the Automatic
programmes .
Heating-up phase/Rapid heat-
up
With some functions, if a temperature
of over 100 °C is set, all heating
elements are switched on to bring the
oven up to the desired temperature as
rapidly as possible.
During the Heating-up phase, Rapid
heat-up appears in the display. If a
recipe requires for Rapid heat-up to be
switched off, this will be mentioned in
the settings for that recipe. Depending
on model, select the "Heating-up phase
– normal" or "Rapid heat-up – Off"
option.
Quantities and weights
Abbreviations
– tsp = teaspoon
– tbsp = tablespoon
– g = gram
– kg = kilogram
– ml = millilitre
1 teaspoon is approx.
– 3 g baking powder
– 5 g salt / sugar / vanilla sugar
– 5 g flour
– 5 ml liquid
1 tablespoon is approx.
– 10 g flour / cornflour / breadcrumbs
– 15 g sugar
– 10 ml liquid
– 10 g mustard
1 packet equals
– 8 g / 2 tsp vanilla sugar
– 16 g / 5 tsp baking powder
– 7 g dried yeast
– 37 g custard powder
1 pinch equals
– the amount that can be pinched
between the thumb and forefinger.

Microwave function
12
Practical tips
Food Quantity/Weight Power level:
[W] Duration [in minutes] Notes
Melting butter/
margarine 100 g 450 1–2 Do not cover
Melt chocolate 100 g 450 2–3 Do not cover, stir halfway
through melting
Dissolving
gelatine 1 packet +5 tbsp water 450 15 - 20 seconds Do not cover, stir halfway through dissolving
Preparing flan
topping/jelly
glaze
1 packet
+ 250 ml liquid 450 4–5 Do not cover, stir halfway through heating
Proving dough Starter dough
with 100 g flour 80 5–7 Cover and leave to prove
Dough with 500 g
flour 80 8–10 Cover and leave to prove
Blanching
almonds 100 g 850 1–2 Cover and heat with a little water
Popcorn 1 tbsp (20 g)
popcorn 850 5–7 Place popcorn in a 1 litre container, cover and cook,
sprinkle with sugar or salt
after cooking
Microwave
popcorn Approx. 100 g max. 4 Do not leave unattended
Tempering
citrus fruits 150 g 150 1–2 Place on a plate, do not cover
Chocolate
coated
marshmallows
20 g 600 15 - 20
seconds Place on a plate, do not cover.
Decrystallising
honey 500 g 150 2–3 Heat uncovered in jar, stir halfway through heating
Steeping oil for
salad dressing 125 ml 150 1–2 Heat uncovered on a gentle heat
The information given in this chart is intended only as a guide.

Microwave function
13
-
Food Quantity/Weight Power level:
[W] Duration [in minutes] Notes
Bacon 100 g 850 2–3 Place on kitchen paper, do
not cover
Marinating meat 1000 g 150 15–20 Marinate in a covered
container, turning halfway
through.
Softening ice
cream 500 g 150 2 Place open container in the appliance
Soaking dried
fruit 250 g 80 20 Add a little water. Do not cover.
Porridge 250 ml milk +
4 tbsp porridge
oats
850 +
150 2–3 + 2–3 Heat up in milk in a covered bowl. Stir and
continue cooking.
Skinning
tomatoes Qty 3 450 7–8 Cut a cross into the top of each tomato, cover, and
heat in a little water. The
skins will slip off easily.
Take care, as the tomatoes
may get very hot.
Bread rolls Qty 2 Place on the rack. Do not
cover, turn halfway
through.
Defrosting 150 1–2
Baking Grill Level 3 3–4
Making eierstich 150 g from 2
eggs, 4 tbsp
cream, salt and
grated nutmeg
450 3–4 Beat together the eggs,
cream, salt and nutmeg.
Cover and cook.
Strawberry jam 300 g
strawberries
300 g jam sugar
850 7–9 Mix the fruit and sugar in a
deep container, cover and
cook

Accessories and care products available to order
14
Original Miele accessories will help
you get the best out of your
appliance.
Miele accessories are designed
specifically for Miele appliances and
are tested intensively to Miele
standards.
All products can be ordered via the
internet at www.miele-shop.com or
from Miele.
Round baking tray HBF27-1
The round baking tray is suitable for
cooking pizza, shallow cakes made
with yeast or whisked mixtures, sweet
and savoury tarts, baked desserts, flat
bread, and can also be used for frozen
cakes and pizzas.
The surface has been treated with
PerfectClean, eliminating the need for
baking parchment or greasing the tray
with many recipes. This surface is also
very resistant to cutting and scratching.
The round baking tray is placed on
either the rack or the glass tray.
Do not use it with microwave cooking
functions.
HUB Gourmet oven dishes and
HBD Gourmet oven dish lids
The Miele Gourmet oven dish is
suitable for bakes, stews, gratins, pasta
dishes, soups and casseroles, as well
as for roasts and roulades. The larger
dish can take a whole goose, the
smaller a duck.
The Gourmet oven dish has a non-stick
coating, reducing the amount of fat
needed in cooking and making cleaning
quicker and easier.

Accessories and care products available to order
15
Gourmet oven dishes are either 22 cm
or 35 cm deep. The width and height
are the same.
HUB 61-22
HUB 62-22* HUB 61-35
* suitable for use on induction hobs
The dish is used on the rack on shelf
level 1.
Gourmet oven dish lids in high quality,
heat resistant stainless steel are
available for both dishes.
HBD 60-22 HBD 60-35
Gourmet oven dish HBD 60-35 cannot
be used in conjunction with its lid
because the total height of these two
items exceeds the height of the cavity.
Do not use the Gourmet oven dishes or
lids with microwave cooking functions.
Original Miele care products
Miele have developed and tested a
variety of cleaning and care products,
such as the Miele oven cleaner, to help
you get the best out of your Miele
appliances and to keep them in good
condition for years to come.
Miele oven cleaner
The Miele oven cleaner ensures
optimum cleaning results and is
suitable for removing the most
stubborn soiling. The gel formula is
even suitable for vertical surfaces and
dissolves persistent and burnt-on
residues. This oven cleaner is
particularly suitable for quick and easy
cleaning of PerfectClean surfaces.

Baking
16
Truly scrumptious
Home-made cakes and biscuits are as
much a part of a sociable coffee
morning or cosy afternoon tea as a
beautifully laid table and sparkling
conversation. If you want to spoil your
guests with delicious home baking,
your only problem will be to choose
from among the wealth of different
pastries, fillings and toppings. Should it
be something fruity? Or creamy? Or
crisp? Preferably a little bit of
everything. And because sweet things
are food for the soul, everyone will want
another slice.
Tips on preparation and
general information
When baking cakes, insert a skewer
into the centre of the cake after the
shorter cooking duration has elapsed to
check whether the cake is baked. If the
skewer comes out clean, the cake is
ready, but if crumbs or moist cake
residues cling to the skewer, carry on
baking it until it is done.
Leave cakes baked in tins for approx.
10 minutes before turning out.
Run around the edge with a knife and
tap the tin gently. If the cake is still
sticking, place a damp cloth over the
tin. The resulting steam will cause the
cake to dislodge from the tin.

Baking
17
If the cake mixture rises too much and
then collapses at the end of the
cooking duration, it was probably
beaten for too long or too much liquid
was added to it.
Cake mixture ingredients, particularly
eggs and fats, should be kept at an
even temperature of approx. 20°C.
Chilled butter is best for pastry,
achieving a smooth dough.
Sponge cake mixture should be baked
immediately. For gateau bake a day in
advance. It is then easier to divide the
layers. Swiss roll should be turned out
immediately onto a damp tea towel, or
a tea towel sprinkled with sugar, then
rolled up with the help of the cloth.
If you are baking in combination mode
with MW + Fan plus, microwave power
will not switch on until the heating-up
phase has finished. Select a microwave
power level of 80 W or a maximum of
150 W.
A variety of different baking containers
can be used in combination mode.
Containers made of heat resistant
glass, ceramic, plastic, soft plastic and
metal are suitable. Metal containers can
occasionally cause sparking. In this
case, place the container in a different
position on the rack or on the glass
tray. If sparking continues, or if
crackling noises can be heard, the
container is unsuitable.

Baking
18
Amaretto almond gateau
Preparation time: 55–65 minutes
Serves 12
Dough ingredients
4 egg yolks
Zest of one lemon
Pulp of 1 vanilla pod
100 g icing sugar
4 egg whites
50 g plain flour
1 ¹/₂ tsp baking powder
100 g ground almonds, unblanched
10 tbsp Amaretto
Topping ingredients
50 g icing sugar
2 tbsp Amaretto
To sprinkle on top
40 g chopped almonds
Accessories
26 cm springform cake tin
Method
Beat together the egg yolk, vanilla pulp,
lemon zest and caster sugar until
creamy. Fold in the stiffly beaten egg
whites. Sift the baking powder with the
flour, add the ground almonds and fold
into the mixture.
Grease and flour a springform tin and
pour in the mixture. Level the surface
and bake until golden.
After baking, drizzle with Amaretto and
leave to cool.
To make the topping, mix the icing
sugar with Amaretto and drizzle over
the cake.
Dry roast the chopped almonds lightly
in a pan and sprinkle over the topping.
Recommended settings
Oven function: Fan plus
Temperature: 150–170 °C
Shelf level: 1
Duration: 30–40 minutes
Alternative settings
Oven function: Conventional heat
Temperature: 150–170 °C
Shelf level: 1
Duration: 30–40 minutes

Baking
19
Apple pyramids
Preparation time: 40–50 minutes
Makes 8
Ingredients
300 g puff pastry
1 - 2 sharp dessert apples, finely
chopped
30 g marzipan, finely diced
30 g coarsely chopped hazelnuts
30 g raisins soaked in rum
2 tbsp sugar and cinnamon mixed
For glazing
1 egg white
1 egg yolk
1 tbsp milk
Accessories
Glass tray
Method
Roll the pastry out on a floured surface
and cut into 8 squares (each approx. 15
x 15 cm).
Spread the apple and marzipan over
the squares along with the hazelnuts
and the drained raisins. Sprinkle with
the sugar-cinnamon mixture.
Brush the edges of the pastry with egg
white and fold up the corners to make
pyramids, pinching the edges together
to form a seal.
Rinse the glass tray in cold water and
then arrange the apple pyramids on the
tray. Brush with milk and beaten egg
yolk and bake until golden.
Recommended settings
Oven function: Conventional heat
Temperature: 190–210 °C
Shelf level: 2
Duration: 20–25 minutes + pre-heating
Alternative settings
Oven function: Fan plus
Temperature: 170–190 °C
Shelf level: 2
Duration: 18–25 minutes
Tip
Apple pyramids are best made with
sharp apples.

Baking
20
Apple tart
Preparation time: 80–90 minutes
Serves 12
Dough ingredients
200 g plain flour
100 g butter
60 g icing sugar
A pinch of salt
1 egg
Topping ingredients
600 g apples, peeled and sliced
Caramel
100 g caster sugar
20 ml apple juice
Juice of 1/2 a lemon
For dusting
Icing sugar
Accessories
Flan tin 26 cm
Method
Mix the flour, butter, icing sugar, salt
and egg together and knead to a
smooth dough. Chill the dough for
about 30 minutes.
Dust the worktop with flour, roll the
dough out and place in the flan tin.
Layer the apple slices over the dough,
overlapping them a little as you go.
Heat the caster sugar in a pan on the
hob using a high setting and constantly
stir until you have a golden brown
caramel. Deglaze the pan with apple
juice and lemon juice then pour the
caramel over the apples and place the
tart in the pre-heated oven.
After cooking leave to cool then dust
with icing sugar.
Recommended settings
Oven function: Fan plus
Temperature: 170–190 °C
Shelf level: 1
Duration: 40–50 minutes
Alternative settings
Oven function: Conventional heat
Temperature: 170–190 °C
Shelf level: 1
Duration: 40–50 minutes
Tip
Instead of using caramel this tart can
be topped with a mixture made from:
150 g crème fraîche, 2 eggs, 2 tsp of
vanilla sugar and 1 tbsp of icing sugar.
Mix well and pour over the apples.
Increase the baking duration by about
10 minutes.