Miele 11 197 290 / 00 User manual

Speed oven
cookbook

2

Foreword
3
Dear connoisseurs,
Memorable moments and lively
conversations happen when we meet
over a meal. Food is the thing that
connects us, whether it's a special
occasion or simply the evening meal.
Your new Miele speed oven offers you
precisely this potential: as a true
allrounder, you can use it to prepare
quick and healthy everyday meals and
also culinary menus of the highest
quality.

This book is designed to be a genuine
aid in the kitchen. Every day,
knowledge, curiosity, routine and the
unexpected all converge in our Miele
test kitchen. We have condensed our
experience, passion and pleasure of
experimenting with food into this
cookbook by creating recipes that are
as imaginative as they are successful.
You can also get more recipes and
inspiration in our Miele@mobile App.
If you have any questions or comments,
please give us a call on the number
shown at the back of this book.
Happy cooking from
Your Miele Test Kitchen Team

Contents
4
Foreword ................................................................................................................ 3
About this book ..................................................................................................... 7
Overview of functions ......................................................................................... 10
General notes....................................................................................................... 14
Miele accessories................................................................................................ 18
Cakes.................................................................................................................... 20
Apple sponge ........................................................................................................ 21
Apple pie ............................................................................................................... 22
Belgian sponge cake............................................................................................. 24
Deep sponge base ................................................................................................ 26
Sponge base filling................................................................................................ 28
Swiss roll ............................................................................................................... 30
Swiss roll fillings .................................................................................................... 32
Yeast butter cake................................................................................................... 34
Orange and yoghurt syrup cake............................................................................ 35
Cheesecake........................................................................................................... 36
Marble cake........................................................................................................... 37
Ginger and plum pudding ..................................................................................... 38
Sand cake ............................................................................................................. 40
Fruit streusel cake ................................................................................................. 41
Lemon drizzle loaf ................................................................................................. 42
Baking................................................................................................................... 44
Biscuits.................................................................................................................. 45
Blueberry muffins .................................................................................................. 46
Almond macaroons ............................................................................................... 47
Drop cookies ......................................................................................................... 48
Vanilla biscuits....................................................................................................... 49
Walnut muffins....................................................................................................... 50
Bread .................................................................................................................... 51
Baguettes .............................................................................................................. 52
Flat bread .............................................................................................................. 53
Plaited loaf............................................................................................................. 54
Seeded loaf ........................................................................................................... 56
White loaf (in loaf tin) ............................................................................................. 58
White loaf (free form) ............................................................................................. 59
Ginger loaf............................................................................................................. 60

Contents
5
Pizza & Co. ........................................................................................................... 61
Pizza (yeast dough) ............................................................................................... 62
Pizza (Quark dough) .............................................................................................. 64
Quiche Lorraine ..................................................................................................... 66
Meat...................................................................................................................... 67
Stuffed duck.......................................................................................................... 68
Goose (without stuffing) ........................................................................................ 69
Chicken ................................................................................................................. 70
Chicken breast in mustard sauce.......................................................................... 71
Spiced chicken and eggplant................................................................................ 72
Chicken thighs....................................................................................................... 74
Stuffed turkey........................................................................................................ 76
Turkey drumstick ................................................................................................... 78
Fillet of veal (low temperature cooking)................................................................. 79
Roast fillet of veal .................................................................................................. 80
Veal knuckle .......................................................................................................... 82
Roast saddle of veal.............................................................................................. 84
Saddle of veal (low temperature cooking) ............................................................. 85
Braised veal........................................................................................................... 86
Leg of lamb............................................................................................................ 88
Roast saddle of lamb ............................................................................................ 90
Saddle of lamb (low temperature cooking)............................................................ 91
Roast fillet of beef ................................................................................................. 92
Fillet of beef (low temperature cooking) ................................................................ 93
Minced beef hash.................................................................................................. 94
Braised beef .......................................................................................................... 96
Sirloin joint (roast).................................................................................................. 98
Roast sirloin joint (low temperature cooking) ........................................................ 99
Meat loaf.............................................................................................................. 100
Roast gammon.................................................................................................... 101
Gammon (low temperature cooking) ................................................................... 102
Meatballs............................................................................................................. 103
Ham roast............................................................................................................ 104
Roast fillet of pork ............................................................................................... 105
Fillet of pork (low temperature cooking) .............................................................. 106
Pork fillet in a Roquefort sauce ........................................................................... 107
Rabbit.................................................................................................................. 108
Saddle of venison................................................................................................ 110
Roebuck saddle .................................................................................................. 112
Fish ..................................................................................................................... 113
Fish curry............................................................................................................. 114

Contents
6
Trout .................................................................................................................... 115
Carp..................................................................................................................... 116
Australian salmon................................................................................................ 117
Salmon fillet......................................................................................................... 118
Bakes and gratins.............................................................................................. 119
Chicory gratin ...................................................................................................... 120
Chicken and mushroom pie ................................................................................ 122
Potato and cheese gratin .................................................................................... 124
Lasagne............................................................................................................... 126
Pasta bake........................................................................................................... 128
Paella................................................................................................................... 129
Zucchini moussaka ............................................................................................. 130
Vegetables and side dishes .............................................................................. 131
Jacket potatoes................................................................................................... 132
Beans in a thyme sauce ...................................................................................... 133
Carrots in a chervil cream sauce......................................................................... 134
New potatoes ...................................................................................................... 135
Rice ..................................................................................................................... 136
Boiled potatoes ................................................................................................... 137
Tomato risotto ..................................................................................................... 138
Soups and stews ............................................................................................... 139
Custard royale ..................................................................................................... 140
Pumpkin soup ..................................................................................................... 141
Minestrone........................................................................................................... 142
Tomato soup........................................................................................................ 143
White cabbage stew............................................................................................ 144
Dessert ............................................................................................................... 145
Sweet bread and butter pudding ........................................................................ 146
Crème caramel .................................................................................................... 147
Fruit crumble ....................................................................................................... 148
Quark soufflé ....................................................................................................... 149
Mini chocolate sponges ...................................................................................... 150

About this book
7
Before you start, we have prepared
some tips on how to use this cookbook.
For every Automatic programme there is
a matching recipe, which facilitates your
introduction to using your Miele speed
oven.
In many Automatic programmes you
can fine tune the cooking result to your
tastes - the degree of browning for
bread and baked goods and the degree
of doneness for meat.
To simplify terminology, your speed
oven will hereafter be referred to as an
oven.
About Automatic programmes
– Automatic programmes are not
available on all models. Even if the
appropriate Automatic programme is
not available, you can still make all
the recipes. To do this, you can use
manual settings. Any differences will
be outlined in the preparation text.
– At the end of every recipe with an
Automatic programme, the path for
selecting the Automatic programme
is shown under setting details.
– The median programme duration is
always shown for Automatic
programmes and is set at the factory.
With many programmes the actual
duration depends, however, on the
selected degree of doneness. Select
this prior to the start of the Automatic
programme.

About this book
8
About ingredients
– If a comma (,) comes after an
ingredient, the subsequent text will
describe the food. In most cases the
food comes with such a description
when purchased: e.g. Eggs, Size M;
Milk, 3.5% fat.
– If a vertical line (|) is shown after a
single ingredient, the description
refers to how the food is handled or
processed, which is generally carried
out by the person doing the cooking.
This processing step will then not be
mentioned in the preparation text:
E.g. Cheese, aromatic | grated;
Onions | finely diced; Milk, 3.5%fat |
lukewarm.
– In the case of meat, if no other
description is available, the weight of
the meat is given.
– For fruit and vegetables, the weight
refers to a peeled, non-pitted
condition.
– Fruit and vegetables should always
be cleaned/washed or, if necessary,
peeled. This processing step is not
repeated in the preparation text.
Features of individual oven
models
– If your oven does not have the
Conventional Heat function, select
the Fan Plus function.
– If your oven does not have the
“Prove yeast dough” special
application, instead select the Fan
Plus function and a temperature of
35°C. Cover the dough, as
described in the recipe, with a damp
cloth.

About this book
9
About the settings
– Temperatures and durations:
temperature and duration ranges are
given. Generally select the lower
setting and then visually check the
food or use a food probe to
determine if the duration needs to be
extended.
– Shelf levels: the shelf levels which
trays and racks are placed on are
numbered from bottom to top.
– Cooking containers: depending on
function, the cooking containers
used must be microwave safe and
heat resistant. Please follow the
instructions given in the operating
and installation instructions about
suitable cooking containers.

Overview of functions
10
Functions which do not use
microwave energy
Fan Plus
For baking and roasting. You can cook
on several shelf levels at the same time.
Because the fan distributes the heat to
food straight away, it allows you to use
a lower temperature than you would
with “Conventional Heat”.
Conventional Heat
For baking and roasting traditional
recipes, cooking soufflés and cooking
at low temperatures. If using an older
recipe or cookbook, set the oven
temperature 10°C lower than that
recommended. This will not change the
cooking duration.
Intensive Bake
For baking cakes with a moist topping
which require a crisp base. This
function is not suitable for baking thin
items or for roasting as the baked items
and roasting juices will become too
dark.
Auto Roast
For roasting. During the searing phase
the oven automatically heats up to a
high temperature to seal the meat. As
soon as this temperature has been
reached, the oven temperature
automatically drops back down to the
pre-selected cooking temperature. The
meat will be browned perfectly on the
outside and the cooking process can
continue to the end without needing to
change functions.
Bottom Heat
Use this function towards the end of
cooking to brown the base of the food.
Grill
For grilling and toasting bread, open
sandwiches etc. and browning baked
dishes. The whole of the top heat/grill
element will get hot and glow red.
Fan Grill
For grilling thicker items, e.g. rolled
meat, poultry pieces. Because the fan
distributes the heat to food straight
away, it allows you to use a lower
temperature than you would with the
Grill function.
Eco Fan Heat
Suitable for small amounts, e.g. frozen
pizzas, bake-off rolls, biscuits and for
meat dishes and roasts. You can save
up to 30% energy compared to cooking
with a standard oven function as long
as the door is kept shut during cooking.

Overview of functions
11
Microwave function
For defrosting, reheating or cooking.
Cooking durations are shorter than
when using a cooktop or oven. Food
can generally be cooked with little or no
liquid or cooking oil. The more moisture
in the food, the faster the cooking or
reheating process as the microwaves
act on the water molecules in the food
from all sides.
Combination functions
By combining conventional oven
functions with the microwave function
you can make time savings of up to
30%.
MW + Fan Plus
For rapid reheating and cooking of
food, browning it at the same time. This
combination function saves the most
time and energy.
MW + Auto Roast
This is used for searing at a high
temperature and continued cooking at a
lower temperature. By automatically
heating up to a high initial temperature,
the food achieves an excellent level of
browning. As soon as this temperature
has been reached, the oven
temperature automatically drops back
down to the pre-selected temperature
for continued roasting. The microwave
function switches on at the same time
to reduce the cooking duration.
MW + Grill
For grilling and toasting bread, open
sandwiches etc. and browning baked
dishes. The use of the grill creates an
appetising crispy top. The food is
heated from all sides thanks to the
microwave.
MW + Fan Grill
For grilling thicker items, e.g. rolled
meat, poultry pieces. Because the fan
distributes the heat to food straight
away, it allows you to use a lower
temperature than you would with the
Microwave + Grill function.

Overview of functions
12
Practical tips
Food Quantity/Weight Power level
[W]
Duration
[min]
Notes
Melting butter/
margarine
100 g 450 1–2 Do not cover
Melting
chocolate
100 g 450 2–3 Do not cover, stir halfway
through melting
Dissolving
gelatine
1 packet +
3tbsp. water
450 00:15–00:20 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 yeast
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
Making popcorn 1 tbsp. (20g)
popcorn
850 5–7 Place popcorn in a 1l
container, cover and cook,
sprinkle with icing sugar
after cooking
Making
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
marshmallows
20 g 600 00:15–00:20 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 gentle
heat
The information given in this chart is intended only as a guide.

Overview of functions
13
-
Food Quantity/Weight Power level
[W]
Duration
[min]
Notes
Cooking
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, then cook
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
Making porridge 250ml milk +
4tbsp. porridge
oats
850 +
150
2–3 +
2–3
Heat the milk in a covered
bowl, stir in the oats and
continue cooking
Skinning
tomatoes
3tomatoes 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
can get very hot.
Bread rolls 2 rolls Place on the rack. Do not
cover, turn halfway
through
Defrosting 150 1–2
Baking Grill setting 3 3–4
Making custard
royale
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
Making
strawberry jam
300g
strawberries
300g jam sugar
850 7–9 Mix the fruit and sugar,
cover and cook
The information given in this chart is intended only as a guide.

General notes
14
Auto switch-off
Your oven contains intelligent
electronics which provide the greatest
of user convenience. The oven switches
off automatically when the cooking
duration has elapsed.
Timer
By entering a specific cooking duration,
a “Finish at” or a “Start at” time, you
can control cooking processes in
advance and have the oven switch off
or switch on and off automatically.
Cooking durations
The duration required for cooking can
be set in advance. The heating will
switch off automatically once this
duration has elapsed. If you have
selected the “Pre-heat” function, the
cooking duration only begins once the
selected temperature has been reached
and the food has been placed in the
oven.
Pre-heating
It is only necessary to pre-heat the oven
in a few instances. 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
usually be given in the settings charts
for the recipe. Pre-heat the oven when
cooking:
– cakes and biscuits with a short
baking time (up to 30minutes)
– dark bread dough
– beef sirloin joints and fillet
Booster
You can use the Booster function to get
your oven interior up to the required
temperature as quickly as possible. If
you selected a temperature above
100°C and the Booster function is
switched on, the top heat/grill element,
ring heating element and fan will all
switch on at the same time. This will
rapidly accelerate the heating-up time.

General notes
15
Crisp function
Select the Crisp function function for
items which are supposed to be crispy.
Moisture reduction in the oven leaves
chips, pizza, quiche etc. crispy. Even
the skin of poultry becomes crispy,
while the meat remains juicy. The Crisp
function function can be used with
every oven function and can be
switched on when needed.
User programmes
You can create and save up to 20 of
your own programmes and give them
individual names. You can combine up
to 10 cooking stages to achieve the
perfect result for your favourite recipe,
or make everyday cooking easier by
saving frequently used settings. In each
cooking stage you can select settings
such as function, temperature and
duration or core temperature.
Food probe
The food probe enables precise
temperature controlled roasting. Tips for
correctly using the food probe:
– Make sure that the metal tip is
inserted as deeply as possible into
the centre of the thickest part of the
meat.
– If the piece of meat is too small or
too thin, a raw potato can be put
over the exposed part of the food
probe.
– The tip of the food probe must not
touch any bone, tendons or layers of
fat.
– For poultry, the food probe should be
inserted into the thickest part of the
breast.
– During the cooking process an
estimated duration appears in the
display, which is adjusted until the
end of the process.
– If you are cooking several pieces of
meat together, the food probe should
be inserted into the largest piece of
meat.

General notes
16
Special applications
Depending on model, your oven has a
number of Special applications The
following is a list of these.
Defrost
For the gentle defrosting of frozen food.
The temperature can be set between
25°C and 50°C. The frozen food is
defrosted evenly and completely.
Reheat
For heating up food. You can select
from different categories of food. The
oven uses this selection, as well as the
weight entered, to determine the ideal
setting. Any other handling such as
turning or stirring the food is also
determined and shown in the display.
Prove yeast dough
For the reliable and easy proving of
yeast dough. The temperature can be
set between 30°C and 50°C. Allow the
dough to prove until it has doubled in
size.
Low temp. cooking
For gentle cooking of especially tender
meat. The low temperature and
particularly long cooking duration leave
the meat perfectly cooked and
incomparably tender.
Sabbath programme
The Sabbath programme is for religious
observance. Select the Sabbath
programme and then select the oven
function and temperature. The
programme will only start after the door
is opened and closed:

General notes
17
A quick guide to cooking
Term Explanation
Boned Fish or meat from which bones have been removed.
Ready to cook Food that has been trimmed/cleaned but not yet prepared. It is
used, for example, for meat where the fat and sinew has
already been removed, fish where the scales and skin have
been removed, or fruit and vegetables that have been washed
and peeled/cored/deseeded.
Quantities and weights
tsp. = teaspoon
tbsp. = tablespoon
g = gram
kg = kilogram
ml = millilitre
Pinch
1 teaspoon is equal to approx.
– 3 g baking powder
– 5g salt/sugar/vanilla sugar
– 5g flour
– 5 ml liquid
1 tablespoon is equal to approx.
– 10 g flour / cornflour / breadcrumbs
– 10 g butter
– 15g caster sugar
– 20 ml liquid
– 10 g mustard

Miele accessories
18
Accessories
With our large selection of accessories
we can help you to achieve the best
cooking results possible. Each
component in its size and function is
specially suited to Miele ovens and is
rigorously tested according to Miele
standards. All products can be
purchased online from the Miele
website or from Miele directly.
PerfectClean
Cleaning has never been easier: thanks
to the unique PerfectClean enamel
surface of the oven interior, fresh soiling
can be removed with minimal effort.
This special technology is also used on
Miele baking trays, making the use of
baking paper redundant. Bread and
biscuits do not stick, and slide off the
trays with ease.
The high quality scratch resistant
surface even enables pizza, cakes etc.
to be cut directly on the tray. After use
everything can simply be wiped clean.
Round baking tray
The round baking tray is suitable for all
foods that have a round shape, such as
pizza, quiche and tarts.
The PerfectClean enamel surface
makes additional greasing or the use of
baking paper redundant. The round
baking tray can also be purchased with
perforations to ensure the optimum
utilisation of Moisture Plus.
Miele Gourmet oven dish
The Miele Gourmet oven dish was
developed for the optimum combination
of a cooktop and a built-in appliance.
After searing on the cooktop, the
Gourmet oven dish can easily be
placed on the shelf runners of the oven
interior.
The Gourmet oven dish has a non-stick
coating and is suitable for preparing
braised dishes, meat, soups, sauces,
casseroles and even sweet dishes.
Suitable lids are also available.
Glass tray
The glass tray is suitable for all
functions in the speed oven. Use the
glass tray for all applications which
solely use the microwave function.
Furthermore, it can be used in
combination with the rack for gentle
roasting or low temperature cooking of
meat, as well as for baking tray-baked
cakes.

Miele accessories
19
Care products
With regular cleaning and care of your
oven you will ensure reliable functioning
and years of enjoyment with your
appliance. Original Miele care products
are best suited to Miele ovens. These
products can be purchased online from
the Miele website or from Miele directly.
Miele oven cleaner
The Miele oven cleaner distinguishes
itself through its grease removing
properties and its ease of use. Its gel-
like consistency means it also sticks to
the walls of the oven. Its special formula
enables effortless cleaning with short
soaking times and without needing to
heat up the oven.

Cakes
20
Truly scrumptious
Cakes and tortes are as essential a part
of a nice morning coffee or a cosy
afternoon tea as a beautifully set table
and stimulating discussions. If you want
to spoil your guests and yourself with
delicious homemade treats, your only
problem will be to choose from among
the wealth of different recipes. Do you
like it fruity? Or creamy? Or crispy? And
because sweet things are food for the
soul, everyone will want another slice.