Miele H 5081 BP User manual

User instructions
Baking, Roasting, Grilling
Defrosting, Cooking
Automatic Programmes
To avoid the risk of accidents or
damage to the appliance it is
essential to read these instructions
before it is installed and used for the
first time. M.-Nr. 07 689 840
en-GB

2

Automatic programmes.............................................6
To use an Automatic programme ......................................6
Notes on using these programmes ..................................7
Automatic programmes - overview ...................................8
Food probe ......................................................10
How the food probe works...........................................10
When to use it ....................................................11
Important notes about using the food probe .............................11
To use the food probe ..............................................12
Time left display ................................................13
Using the residual heat, Energy save function .........................13
Baking tips ......................................................14
Bakeware ........................................................14
Baking parchment ..............................................14
Universal tray ..................................................14
Loaf tins ......................................................14
Notes about the charts .............................................15
Temperature, baking duration .....................................15
Shelf level .....................................................15
Frozen food ......................................................15
Baking chart .....................................................16
Fan plus U.....................................................16
Conventional heat V..............................................17
Intensive bake O.................................................18
Roasting tips ....................................................19
Browning......................................................20
Standing time ..................................................20
Roasting poultry ................................................20
Frozen meat ...................................................20
Roasting chart ...................................................21
Slow cooking ....................................................22
Using the Slow cooking programme ...................................22
Grilling tips ......................................................24
Grill chart .......................................................27
Defrost .........................................................28
Cooking ready meals..............................................29
Contents
3

Bakes/gratin .....................................................30
Cheese soufflé (from France) ........................................30
Potato gratin in a mustard sauce......................................31
Potato cheese bake ................................................32
Garlic soup (from Spain - Sopa Castellana) .............................33
Lasagne .........................................................34
Pasta bake .......................................................35
Jansson's bake (from Sweden) .......................................36
Aubergine moussaka...............................................37
Spinach parcels (Spanakopita) .......................................38
Quiche Lorraine ...................................................39
Ratatouille .......................................................40
Tuna pie (from Spain - Empanada gallega) .............................41
Bread/rolls/bread mixes ...........................................42
Dessert .........................................................43
Chocolate sponge puddings (from Austria) .............................43
Caramel pudding (from Norway) ......................................44
Crème caramel ...................................................45
Chocolate dessert (from France)......................................46
Reheat ..........................................................47
Fish ............................................................48
Notes for cooking fish using Automatic programmes ......................48
Fish ............................................................49
Hake in a herb sauce (from Spain - Merluza en salsa verde) ................49
Red mullet en Papillote .............................................50
Salt cod brandade ................................................51
Meat............................................................52
Notes for cooking meat using Automatic programmes .....................52
Meatloaf (from Sweden).............................................53
Christmas ham (from Sweden) .......................................54
Fillet of pork en croûte ..............................................55
Baked goods ....................................................56
Biscuits .........................................................56
Chocolate cherry muffins............................................57
Walnut muffins ....................................................58
Drop cookies .....................................................59
Contents
4

Vanilla biscuits ....................................................60
Choux buns ......................................................61
Poultry..........................................................62
Notes for cooking poultry using Automatic programmes ...................62
Duck à l'orange ...................................................63
Cakes ..........................................................64
Open apple tart ...................................................64
Apple tart ........................................................65
Apple pie ........................................................66
Apple hazelnut streusel .............................................67
Gateau ..........................................................68
Butter cake.......................................................70
Guglhupf ........................................................71
Plaited loaf .......................................................72
Yeast dough......................................................73
Almond cake (from Spain - Tarta de Santiago) ...........................74
Marble cake ......................................................75
Fruit streusel .....................................................76
Swiss apple cake..................................................77
Sponge cake .....................................................78
Streusel cake .....................................................79
Raisin loaf .......................................................80
Pizza ...........................................................81
Sabbath programme ..............................................83
Contents
5

Your oven has a wide range of Auto-
matic programmes to enable you to
achieve excellent results with ease.
Each programme contains information
such as cooking function, temperature
and duration.
All you have to do is select the Auto-
matic programme and then the degree
of doneness required. For instance
under Beef you can select "Sirloin joint"
and then input whether you want it
"well-done", "medium" or "rare", or under
Baked goods you can select whether
you want your cake to be have a
"Normal" or "Darker" finish.
Sample recipes for different Auto-
matic programmes are given at the
end of this booklet.
To use an Automatic
programme
^Select "Automatic".
^Select the relevant sub-menu for the
type of food you want to cook (e.g.
Cakes).
A list of different cake options will
appear in the display.
^Select the relevant sub-menu for the
dish you want to cook (e.g. Apple
tart).
^Next you need to enter your specific
cooking requirements, following the
instructions in the display.
The degree of doneness, browning
level etc. are shown by a seven
segment bar. The middle setting is
displayed by a filled-out segment in the
middle of the bar.
NH H H TTTTT H H HN
To change the setting, move the
filled-out segment to the left or right.
You can delay the start by selecting the
"Start later" option.
Entries made are shown in the display.
To finish an Automatic programme early
you have to switch the oven off.
If by the end of an Automatic
programme the food is not cooked
enough, select the "Continue cooking"
or "Continue baking" function.
Automatic programmes
6

Notes on using these programmes
–When using the Automatic
programmes the recipes provided
are designed as a guide only.
You can use them for other similar
recipes, including those using
different quantities.
–The oven interior should be at room
temperature before starting an Auto-
matic programme.
–The duration given at the beginning
of an Automatic programme is
approximate. Depending on the
course of the programme, it can be a
little shorter or longer. When the food
probe is being used, the cooking
duration depends on how long it
takes for the core temperature to be
reached. The cooking time can also
vary depending on the temperature
of the meat before cooking.
– Some programmes require the
addition of liquid or vegetables
during cooking. You will be
prompted by a message in the
display when this needs to be done
(e.g. "Add stock at ...").
–With sensor controlled programmes it
is important that the door is kept shut
for the entire cooking duration.
Otherwise the sensor will take an
incorrect reading and the cooking
results will be affected.
Please follow the relevant messages
in the display.
–Some programmes require a
pre-heating phase before food is
placed in the oven. A prompt will
appear to tell you when to add the
food.
–The "Reheat" Automatic programme
is for reheating plated meals. Follow
the instructions in the display.
–For frozen food follow the instructions
in the display.
–Automatic programmes can also be
saved as "User Programmes" and be
saved into the Main menu. The "Save
as" option will appear in the display
at the end of the programme.
Automatic programmes
7

ßCakes
ßApple tart
ßApple...
–tart
–pie
–with Streusel topping
ßGateau
ßButter cake
ßGuglhupf
ßYeast dough *
–prove for 15 minutes
–prove for 30 minutes
–prove for 45 minutes
ßPlaited loaf
ßAlmond cake
ßMarble cake
ßFruit streusel
– Yeast dough
– Quark dough
ßSwiss apple cake
ßSponge cake
ßStreusel cake
ßRaisin loaf
ßBaked goods
ßBiscuits
ßMuffins
–With fruit
–Without fruit
ßDrop cookies
ßVanilla biscuits
ßChoux buns
ßBread
ßBaguettes *
ßFlat bread*
ßWhite bread in tin *
ßMixed grain bread *
ßOlive bread *
ßRye bread **
ßWhite bread on baking tray *
ßBread mixes
ßFarmhouse bread **
ßSpelt bread *
ßWhite bread in tin **
ßMultigrain bread **
ßWholegrain bread *
ßBread rolls
ßCroissants *
ßYeast rolls **
ßSesame cheese rolls **
ßPizza
ßFresh
–Yeast dough
–Quark dough
ßDeep frozen
– not pre-baked
– Pre-baked
– American style
ßMeat
ßVeal
– Roast veal *
– Veal knuckle
ßLamb
– Leg of lamb on the bone
–Boned saddle lamb
ßBeef
–Fillet of beef *
–Sirloin joint *
ßPork
–Meat loaf
–Fillet en croute
–Boned gammon *
–Bratwurst
–Roast pork with crackling *
–Ham roast
–Christmas ham
Automatic programmes - overview
8

ßGame
ßHaunch of hare
ßSaddle of hare
ßVenison saddle
ßRabbit
ßRoebuck haunch
ßRoebuck saddle *
ßPoultry
ßDuck
ßDuck à l'orange
ßGoose
ßChicken
ßTurkey
ßTurkey thighs *
ßFish
ßTrout
ßCarp
ßSalmon fillet
ßSalmon trout
ßPlaice
ßRed mullet en Papillote
ßHake in a herb sauce
ßSole
ßSalt cod brandade
ßBakes/gratins
ßJansson's Bake
ßPotato gratin
–Raw potatoes
–Cooked potatoes
ßCheese soufflé
ßGarlic soup
ßLasagne
–5-7 sheets
–8-19 sheets
–20-29 sheets
ßMoussaka
ßPasta bake
ßQuiche Lorraine
ßRatatouille
ßSpinach in puff pastry
ßTuna pie
ßFrozen food
ßBaguettes with topping
ßFish fingers
ßPotato parcels
ßCroquettes
ßChips
ßFish pie
ßReheat
ßMeat and vegetables *
ßMeat and potatoes *
ßMeat and dumplings *
ßMeat and noodles *
ßFish and vegetables *
ßFish and potatoes *
ßVegetable bake *
ßPasta bake *
ßPasta in sauce *
ßPizza *
ßRagout/Frikassee *
ßDessert
ßCrème caramel
ßCaramel pudding
ßChocolate dessert
ßChocolate sponge
ßSlow cooking
ßFillet of veal
ßBoned saddle of veal
ßBoned gammon
ßBoned saddle of lamb
ßFillet of beef
ßSirloin joint
ßPork fillet
ßSabbath programme
Footnotes:
* Programme with added moisture
** Programme with added moisture
+ can be cooked using "Night
baking"
Automatic programmes - overview
9

Using the wireless food probe enables
the temperature during the cooking
process to be monitored simply and
reliably.
How the food probe works
The metal tip of the food probe is
inserted into the food. There is a
temperature sensor in the metal tip
which measures the core temperature
of the food during cooking. The rise in
the core temperature reflects the extent
to which the food is cooked.
You can programme the core
temperature to be lower or higher,
depending on whether you want your
meat to be rare, medium or well done.
The core temperature can be set within
a range of 30–99°C. Please refer to the
Roasting chart for the core temperature
range applicable for different types of
meat.
The rise in the core temperature can be
followed in the display once this is more
than 20°C.
The cooking programme will stop
automatically once the core
temperature you have set for the food
has been reached.
The core temperature value is
transmitted by radio signal from the
food probe handle to a receiver in the
back panel when the food with the food
probe inserted is placed in the oven.
Accurate transmission is only possible
when the door is shut.
Opening the door during cooking, e.g.
to baste meat, interrupts the radio
signal. It will resume once the door has
been closed. It will take a few seconds
for the current core temperature to
show in the display again.
If the food probe is not being used,
it must not be left in the oven during
a cooking programme. The
temperature sensor will be
destroyed at temperatures over
100°C.
For this reason, the food probe
should be replaced in its holder in
the door when it is not being used.
It will not be damaged when it is
inserted into the food, as it is only
possible to select core temperatures
between 30°C and 99°C.
Food probe
10