Miele H 5961 B 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. 09 062 610
en-GB

2

Automatic programmes.............................................6
To use an Automatic programme ......................................6
Notes on using these programmes ..................................7
Automatic programmes - overview ...................................8
Baking tips ......................................................10
Bakeware ........................................................10
Baking parchment ..............................................10
Universal tray ..................................................10
Rectangular tins ................................................10
Notes about the charts .............................................11
Temperature, baking duration .....................................11
Shelf level .....................................................11
Frozen food ......................................................11
Baking chart .....................................................12
Roasting tips ....................................................14
Settings .........................................................14
Useful tips .......................................................15
Browning......................................................15
Standing time ..................................................15
Roasting poultry ................................................15
Frozen meat ...................................................15
Roasting chart ...................................................16
Slow cooking ....................................................17
Using the Slow cooking programme ...................................17
Low temperature cooking without using the Automatic programme...........19
Grilling tips ......................................................20
Settings .........................................................20
Preparing food for grilling ...........................................22
Grilling ..........................................................22
Useful tips .......................................................23
Grilling chart.....................................................24
Defrost .........................................................25
Cooking ready meals..............................................26
Contents
3

Bakes/gratin .....................................................27
Cheese soufflé (from France) ........................................27
Potato gratin in a mustard sauce......................................28
Potato cheese bake ................................................29
Garlic soup (from Spain - Sopa Castellana) .............................30
Lasagne .........................................................31
Pasta bake .......................................................32
Jansson's bake (from Sweden) .......................................33
Aubergine moussaka...............................................34
Spinach parcels (Spanakopita) .......................................35
Ratatouille .......................................................36
Bread mixes .....................................................37
Notes for baking bread using Automatic programmes .....................37
Dessert .........................................................38
Chocolate sponge puddings (from Austria) .............................38
Caramel pudding (from Norway) ......................................39
Crème caramel ...................................................40
Chocolate dessert (from France)......................................41
Fish ............................................................42
Hake in a herb sauce (from Spain - Merluza en salsa verde) ................42
Red mullet en Papillote .............................................43
Salt cod brandade ................................................44
Meat............................................................45
Notes for cooking meat using Automatic programmes .....................45
Meat loaf (from Norway) ............................................46
Christmas ham (from Sweden) .......................................47
Fillet of pork en croûte ..............................................48
Baked goods ....................................................49
Biscuits .........................................................49
Chocolate cherry muffins............................................50
Walnut muffins ....................................................51
Drop cookies .....................................................52
Vanilla biscuits ....................................................53
Choux buns ......................................................54
Contents
4

Poultry..........................................................55
Notes for cooking poultry using Automatic programmes ...................55
Duck à l'orange ...................................................56
Cakes ..........................................................57
Open apple tart ...................................................57
Apple cake.......................................................58
Apple pie ........................................................59
Apple hazelnut streusel .............................................60
Gateau ..........................................................61
Butter cake.......................................................63
Guglhupf ........................................................64
Plaited loaf .......................................................65
Yeast dough......................................................66
Almond cake (from Spain - Tarta de Santiago) ...........................67
Marble cake ......................................................68
Fruit streusel .....................................................69
Swiss apple pie ...................................................70
Sponge cake .....................................................71
Streusel cake .....................................................72
Raisin loaf .......................................................73
Pizza ...........................................................74
Sabbath programme ..............................................76
Contents
5

Your oven has a wide range of
Automatic 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
Automatic 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
Automatic 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, you can increase the cooking
duration. To do so select the option
"continue cooking", "continue baking" or
"continue warming".
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 the Automatic
programmes 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
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 (cake)
–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
– Veal roast *
– Veal knuckle
ßLamb
– Leg of lamb on the bone
–Saddle of lamb on the bone
ßBeef
–Fillet of beef *
–Sirloin joint *
ßPork
–Fillet en croûte
–Meat loaf
–Boned gammon *
–Bratwurst
–Pork roast with crackling *
–Pork prime cut
–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
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 pasta *
ßFish with vegetables *
ßFish with 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

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.
Bakeware
Please take into account the material of
your bakeware in your choice of oven
function:
Fan plus U, Intensive bake O
Any heat-resistant material can be
used.
Conventional heat V
Dark metal, enamel or aluminium
baking tins with a matt finish, as well as
heat-resistant glass and ceramic
dishes can be used.
Bright, shiny metal tins result in uneven
or poor browning and in some cases
cakes might not cook properly.
Baking parchment
Because of its PerfectClean anti-stick
surface the universal tray does not
need to be greased or lined with baking
parchment for baking.
Baked goods are easily removed when
done.
Baking parchment is only necessary
when baking:
–Anything with a high salt content
(e. g. pretzels, bread sticks),
because sodium can damage the
PerfectClean surface.
– Meringues or biscuits with a high
egg-white content, because they
are more likely to stick.
Universal tray
When tray baking:
Remember to use double the
quanities of ingredients quoted for
standard baking trays.
Rectangular tins
Place cakes in rectangular tins and loaf
tins with the longer side across the
width of the oven for optimum heat
distribution and even results.
Baking tips
10