Miele H 6000 Installation and operation manual

Baking – Roasting – Moisture
plus

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 ............................................................................................................ 8
Using your oven....................................................................................................... 8
Settings for different sized ovens ............................................................................ 8
Oven function symbols in the recipes...................................................................... 8
Temperatures ........................................................................................................... 8
Durations.................................................................................................................. 8
Shelf level................................................................................................................. 8
Pre-heating............................................................................................................... 9
Heating-up phase .................................................................................................... 9
Crisp function......................................................................................................... 10
Food probe/core temperature................................................................................ 10
Automatic programmes ................................................................................... 10
Moisture plus ................................................................................................... 11
Quantities and weights........................................................................................ 12
Optional accessories........................................................................................... 13
Baking ................................................................................................................... 18
Tips on preparation................................................................................................ 20
Types of flour .................................................................................................... 20
Raising agents .................................................................................................. 20
Dough and mixes.............................................................................................. 20
Bake-off products.................................................................................................. 24
Apple tart ............................................................................................................... 27
Apple sponge......................................................................................................... 28
Apple pie................................................................................................................ 29
Apple streusel with hazelnut brittle........................................................................ 30
Apricot streusel cake ............................................................................................. 31
Belgian sponge cake ............................................................................................. 32
Gateau.................................................................................................................... 33
I. Quark filling.................................................................................................... 34
II. Cappuccino filling ......................................................................................... 35
Butter cake............................................................................................................. 36
Classic rich fruit cake (15 cm)............................................................................ 38
Classic rich fruit cake (20 cm)....................................................................... 40
Classic rich fruit cake (25 cm)....................................................................... 41
Fruit flan with puff pastry ....................................................................................... 42
Fruit flan with shortcrust pastry ............................................................................. 43
Gugelhupf .............................................................................................................. 44
Plaited walnut loaf.................................................................................................. 45

Contents
5
Plaited loaf ............................................................................................................. 46
Almond cake .......................................................................................................... 48
Marble cake ........................................................................................................... 49
Fruit streusel cake.................................................................................................. 50
Swiss apple cake ................................................................................................... 51
Pine nut and almond cake ..................................................................................... 52
Sachertorte ............................................................................................................ 53
Sponge cake.......................................................................................................... 54
Chocolate hazelnut cake........................................................................................ 55
Streusel cake ......................................................................................................... 56
Viennese apple strudel........................................................................................... 57
Cinnamon and macadamia ring............................................................................. 58
Raisin loaf .............................................................................................................. 59
Biscuits .................................................................................................................. 60
Linzer Augen biscuits............................................................................................. 61
Almond macaroons................................................................................................ 62
Drop cookies.......................................................................................................... 63
Vanilla biscuits ....................................................................................................... 64
Chocolate cherry muffins....................................................................................... 65
Walnut muffins ....................................................................................................... 66
Choux buns............................................................................................................ 67
Apricot loaf............................................................................................................. 68
Buttermilk bread..................................................................................................... 69
Flat bread............................................................................................................... 70
Italian Mozzarella bread ......................................................................................... 72
Herb bread............................................................................................................. 73
Mixed grain bread .................................................................................................. 74
Olive bread............................................................................................................. 75
Rye bread............................................................................................................... 76
Raisin loaf .............................................................................................................. 78
Swiss farmhouse bread ......................................................................................... 79
Bacon or herb baguettes ....................................................................................... 80
Tiger bread............................................................................................................. 82
White bread............................................................................................................ 83
Plaited Swiss loaf................................................................................................... 84
Ginger loaf.............................................................................................................. 85
Onion flat bread ..................................................................................................... 86
Chocolate breakfast rolls ....................................................................................... 87
Yeast pretzels......................................................................................................... 88
Yeast rolls............................................................................................................... 89
Yeast dough men ................................................................................................... 90
Seeded rolls ........................................................................................................... 91
Sesame cheese rolls.............................................................................................. 92

Contents
6
Malted pumpkin seed rolls..................................................................................... 94
Quark rolls.............................................................................................................. 95
Ham and cheese rolls ............................................................................................ 96
Sunday rolls ........................................................................................................... 97
Fish........................................................................................................................ 98
Tips on preparation.............................................................................................. 100
"Verduras" sea bream .......................................................................................... 102
Viennese fillet of fish ............................................................................................ 104
Trout stuffed with mushrooms ............................................................................. 105
Stuffed salmon trout ............................................................................................ 106
Red mullet en Papillote ........................................................................................ 107
Pollock delicioso .................................................................................................. 108
Hake in a herb sauce ........................................................................................... 109
Salt cod brandade ............................................................................................... 110
Salmon and spinach pasta bake ......................................................................... 111
Savoy cabbage and salmon gratin ...................................................................... 112
Pikeperch with herbs ........................................................................................... 113
Meat and poultry ................................................................................................ 114
Tips on preparation.............................................................................................. 116
Meat................................................................................................................ 116
Poultry............................................................................................................. 117
Beef Wellington (Australia) ................................................................................... 118
Beef Wellington (Great Britain)............................................................................. 120
Braised beef roulades .......................................................................................... 122
Hash..................................................................................................................... 124
Yorkshire Pudding................................................................................................ 125
Braised silverside of veal ..................................................................................... 126
Osso buco............................................................................................................ 127
Pork fillet with Parma ham and red pesto............................................................ 128
Fillet of pork en croûte ......................................................................................... 129
Pork casserole with apples .................................................................................. 130
Chinese steak ...................................................................................................... 131
Glazed gammon................................................................................................... 132
Pork belly with crackling and a honey sauce....................................................... 133
Christmas ham..................................................................................................... 134
Belgian meat loaf ................................................................................................. 135
Meat loaf .............................................................................................................. 136
Lamb cutlets with a pistachio crust..................................................................... 137
Rack of lamb with vegetables.............................................................................. 138
Spanish garlic rabbit ............................................................................................ 140
Sweet and sour chicken ..................................................................................... 142

Contents
7
Herby chicken fillets............................................................................................. 143
Duck à l'orange.................................................................................................... 144
Turkey roulade with a spinach ricotta filling......................................................... 145
Stuffed goose....................................................................................................... 146
Savoury dishes ................................................................................................... 148
Aubergine moussaka ........................................................................................... 150
Chicory gratin....................................................................................................... 151
Spring pie............................................................................................................. 152
Cheese or vegetable flan with puff pastry ........................................................... 153
Cheese or vegetable flan with shortcrust pastry ................................................. 154
Jansson's bake .................................................................................................... 156
Cheese soufflés ................................................................................................... 157
Potato gratin in a mustard sauce ......................................................................... 158
Potato cheese bake ............................................................................................. 159
Garlic soup........................................................................................................... 160
Pasta bake ........................................................................................................... 161
Lasagne ............................................................................................................... 162
Potato dumplings................................................................................................. 164
Mushroom cannelloni........................................................................................... 165
Pizza variations .................................................................................................... 166
Quiche Lorraine.................................................................................................... 168
Cheese pie ........................................................................................................... 169
Ratatouille ............................................................................................................ 170
Swiss potato gratin .............................................................................................. 171
Shepherd's Pie..................................................................................................... 172
Spinach in puff pastry.......................................................................................... 173
Tortellini, ham and rocket bake............................................................................ 174
Tuna terrine .......................................................................................................... 175
Desserts.............................................................................................................. 176
Pavlova................................................................................................................. 178
Caramel pudding.................................................................................................. 179
Creme caramel..................................................................................................... 180
Lemon Meringue Pie............................................................................................ 182
Dumplings with plum compote............................................................................ 183
Chocolate dessert................................................................................................ 184
Chocolate sponge puds....................................................................................... 185
Sweet cherry soufflé ............................................................................................ 186

Introduction
8
Using your oven
Please refer to the Operating and
installation instructions for detailed
information.
Settings for different sized
ovens
This recipe booklet is used for a range
of different sized ovens. The settings for
the different sized ovens are listed as
follows:
– ovens with five shelf levels
– [ovens with three shelf levels]
– (90 cm ovens)
If the settings are the same for all
ovens, they are shown without
brackets.
Oven function symbols in the
recipes
–Automatic programmes
–Moisture plus
–Fan plus
–Conventional heat
–Intensive bake
–Full grill
–Fan grill
Your oven also has a number of other
functions which are not used in the
following recipes.
Temperatures
A range is given for the temperatures. In
general, it is best to select the lowest
temperature.
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
A range is given for the duration. In
general, it is best to select the shorter
duration quoted.
Shelf level
The numbers for the shelf levels for
placing dishes are marked on the front
frame of the oven cavity, visible with
the door open.

Introduction
9
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 of the oven is necessary,
instructions to do so will be given in the
Settings section of 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
When using temperatures above 100 °C
with the Fan plus, Moisture plus and
Conventional heat functions, you can
choose between "Rapid" and "Normal"
for the heating-up phase. A rapid
heating-up phase is pre-set as
standard.
The setting for the heating-up phase is
specified for recipes which recommend
using one of these three functions.
Where "Heating-up phase: Rapid" is
recommended you should not change
it.
Where "Heating-up phase: Normal" is
recommended, please proceed as
described in the Operating and
installation instructions supplied with
your oven.
Depending on model:
– Select "Rapid heat-up" and confirm
"Off".
– Select "Heating-up phase" and
confirm "Normal".
– Touch the illuminated sensor. The
illumination will go out.

Introduction
10
Crisp function
The Crisp function can be used with
any oven function. It must, however, be
selected each time you use that
function. It is advisable to use it for
moist dishes where a crisp finish is
required.
The Crisp function is specified in the
Settings section for recipes that would
benefit from using it.
To use it select "Crisp function" and
confirm "On".
Please note that the "Crisp function" is
not available on all ovens.
Food probe/core temperature
You can only use Automatic
programmes with a food probe if your
oven has been supplied with one. If it
does not have a food probe please use
the Alternative settings.
Automatic programmes 
Select this function to call up the
Automatic programmes. Automatic
programmes are available with and
without the addition of moisture.
If you select an Automatic programme
which uses moisture, a prompt about
the water intake process will appear.
Follow the instructions in the display.
The bursts of steam will then be
injected automatically.
The Automatic programmes will vary
depending on model. All the recipes in
this book can also be cooked without
using an Automatic programme. Please
use the Alternative settings.

Introduction
11
Moisture plus 
Depending on the recipe you can
choose between
– Automatic burst of steam
– 1 burst of steam
– 2 bursts of steam
– 3 bursts of steam
There are two methods of releasing 1, 2
and 3 bursts of steam
– Manual
– Time controlled
Injecting bursts of steam manually
If you want to release the bursts of
steam manually, you can set a minute
minder to remind you when to do so.
If you are using the Moisture plus
programme and the recipe requires the
oven to be pre-heated, you will need to
release the steam manually.
The time to release the 1st burst of
steam will depend on:
– the start time for the programme
when the oven is not pre-heated.
– when the food goes into the oven
with a pre-heated oven.
The time quoted for the next burst of
steam is always the duration since the
last burst of steam was released.
Time controlled bursts of steam
If you want Time controlled steam
release, you will need to specify the
time at which each burst of steam is
released before the cooking programme
starts.
Changing the type of heating
The Moisture plus programme uses the
Fan plus heating method with the
addition of moisture.
For most recipes you will not need to
change this setting.
If the recipe recommends using a
different type of heat to "Fan plus" this
will be specified in the Settings section
for the recipe.

Quantities and weights
12
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
– the amount that can be pinched
between the thumb and forefinger.

Optional accessories
13
In addition to a premium quality oven
and first-class ingredients, the correct
accessories also have a part to play in
ensuring that you achieve perfect
results with your recipes.
Accessories and care products
available to order
Miele offer a wide range of accessories
specially designed to guarantee perfect
results in Miele appliances. These
products have all been tested rigorously
to ensure that they meet exacting Miele
standards and can be ordered easily via
the internet at:
PerfectClean accessories
The surface of many Miele original
accessories has been treated with a
special PerfectClean enamel.
PefectClean is a special finish which
has been developed and patented by
Miele and is therefore exclusive to
Miele. Its special finish means there is
no need to grease the container or line
it with baking paper when cooking
many types of food. Food can also be
sliced or cut up on a PerfectClean
surface. And of course, the interior of
your Miele oven* is also PerfectClean.
PerfectClean surfaces are very easy to
clean.
* Exception: Pyrolytic ovens have a
special pyrolytic enamel.

Optional accessories
14
Gourmet perforated baking
tray, HBBL 71
The Miele Gourmet perforated baking
tray is perfect for achieving a crisp
finish when baking food made with
fresh yeast dough. It gives excellent
results when baking white bread, yeast
rolls and tray baked cakes. The fine
perforations on this tray guarantee light
and airy results with even browning. It
is also ideal for cooking deep frozen
foods and for drying fruit and
vegetables. The enamelled,
PerfectClean surface has excellent anti-
stick properties and is easy to keep
clean. It does not need to be greased
before use and there is no need to use
baking paper either.
Freshly made baked goods
Roll the pastry out on a flat and even
surface and then place it on the
Gourmet perforated baking tray. This
way you will avoid the pastry
penetrating through the perforations.
Deep frozen / Ready-made products
The Gourmet perforated baking tray
can also be used for deep frozen and
fresh ready-made products. Chips and
bake-off products cook particularly well
on this tray. Always follow
manufacturer's cooking instructions on
the packaging.
To prevent the floor of the oven getting
dirty the Gourmet perforated baking
tray should not be used for moist
dough, very fatty food or food with a
high water content such as fish or
meat.
Drying food
The Gourmet perforated baking tray is
also ideal for drying fruit and
vegetables. For more information,
please refer to the operating
instructions supplied with your oven.

Optional accessories
15
Gourmet oven dishes (HUB)
HUB 5000 M
HUB 5001 M* HUB 5000-XL
* suitable for use on induction hobs
Miele Gourmet oven dishes are
excellent for cooking bakes, casseroles,
gratins, pasta dishes and soups as well
as joints of meat or roulades. The large
Gourmet oven dish will easily
accommodate a goose and the small
dish, a duck. Miele oven dishes are very
practical as they can be placed directly
onto your oven runners, or onto
FlexiClip runners. The HUB 5000
Gourmet oven dish is also suitable for
using on an electric hob and can even
be used in a DGC steam combi oven.
The same applies to the HUB 5001-M,
however this special version is also
suitable for use on an induction hob.
Thanks to its special anti-stick coating
you can cook food without oil to keep
the calorie count down and cleaning is
quick and easy.
Gourmet oven dish lids (HBD)
HBD 60-22 HBD 60-35
Gourmet oven dish lids in high quality,
heat-resistant stainless steel are
available for both dishes.

Optional accessories
16
FlexiClip telescopic runners
HFC 71 (HFC 72 PyroFit)
These runners enable a shelf to be
drawn out of the oven easily and safely
so that food can be placed in or on or
removed from individual baking trays or
racks. They are also easy to take out
and refit on a different shelf level. Fully
utilising the oven compartment and
cooking on more than one level at the
same time will save energy and fitting
several pairs of FlexiClip runners will
help you do this.
The PerfectClean finish makes the HFC
71 FlexiClip telescopic runners easy to
clean.
The HFC 72 FlexiClip telescopic
runners can remain in the oven during
the pyrolytic cleaning process.
Anti-splash insert HGBB 71
You will find this insert indispensable
when grilling or roasting using the
universal tray. The insert fits in the
universal tray and the juices from the
food being grilled or roasted collect
underneath the insert. This means that
the food is not sitting in the juices and
so can become crispy all over. The
juices can then be used for making
delicious gravy and sauces.

Optional accessories
17
Handle HEG
This practical handle makes it easy to
take hot, fully laden baking and
universal trays out of the oven safely. It
is designed so that it grips the entire
tray to ensure stability.
Round baking tray HBF 27-1
This circular dish is ideal for cooking
pizzas, tarts and quiches. The
PerfectClean surface means there is no
danger of food baking onto the dish or
scratching from sharp knives or pizza
cutters.
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
18

Baking
19
Truly scrumptious
Baking your own bread and rolls,
whether savoury or sweet, is much
easier and quicker than you might
think. Not only does homemade baking
taste better; it gives you the opportunity
to allow your imagination free rein with
the ingredients. And what could be
nicer than waking up on a Sunday
morning to the aroma of freshly baked
bread?

Baking
20
Tips on preparation
Types of flour
Different types of flour contain varying
amounts of whole grain.
The different types of flour are
categorised by how finely they have
been ground and whether they contain
baking powder or not.
–Plain flour and Self-raising flour
Plain flour is a fine white flour which
is equally suitable for cooking and
baking. It consists primarily of starch
and gluten. Self-raising is similar, but
has raising agents added. It is used
in recipes where the mixture needs to
rise during cooking to give light
results.
–Strong white flour and Strong
brown flour
These flours are generally used for
baking bread and other items that
need the addition of yeast as the
raising agent.
–Wholemeal flour
This flour consists of almost all the
wheat germ. For a lighter dough it
can be mixed 50:50 with strong white
flour and is excellent for baking
bread.
–Mixed grain and wholegrain flour
This is a dark flour that contains
almost all the wheat germ. Again
excellent for baking bread.
–Strong wholemeal flour
This flour is made from the whole
grain and contains maximum
goodness. It can be ground finely or
coarsely and is particularly good for
bread.
Raising agents
Raising agents are used to make the
dough rise and help it keep light and
airy after kneading or mixing.
Yeast
Yeast is available either in dried form or
fresh. It is particularly suitable for baked
goods made with wheat flour. It needs
to be mixed with a liquid (e.g. water),
starch (e.g. flour) and sugar and then
needs to be kept warm at a
temperature between 35 °C and 50 °C
to help it rise.
Baking powder
Baking powder is generally used as the
raising agent in cake mixes. Together
with liquid and warmth, baking powder
helps cakes become light and airy.
Sourdough
Sourdough is available in liquid form or
dry form. The typical strong but
pleasantly sour taste comes from
converting the glucose into lactic acid
bacteria. Sourdough is used for heavy
dough such as those used for
wholegrain and rye bread. It is easy to
make liquid sourdough by mixing 250 g
of rye flour with approx. 200 ml of
lukewarm water. Leave to stand for 48
hours at room temperature and then
use as directed in your recipe.
Dough and mixes
Yeast dough
– Yeast dough is particularly good for
Streusel cakes, small pastries and
pizza. Making it is easier than you
might think.