Miele H 6000 Quick guide

Baking – Roasting –
Moisture Plus

2

Foreword
3
Dear Gourmet,
When families come together, it is often
around the dining table and so often
when people enjoy each other's
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.
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. We hope that
you will enjoy the results as much as
you do the cooking.
If you have any questions or comments,
please give us a call on the number at
the back of this booklet.
Happy cooking from
Your 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 mixtures.......................................................................................... 20
Baked goods.......................................................................................................... 24
Apple tart ............................................................................................................... 27
Apple sponge......................................................................................................... 28
Apple pie................................................................................................................ 29
Apple hazelnut streusel.......................................................................................... 30
Apricot streusel cake ............................................................................................. 31
Belgian sponge cake ............................................................................................. 32
Gateau.................................................................................................................... 33
I. Quark and cream filling.................................................................................. 34
II. Cappuccino filling ......................................................................................... 35
Yeast butter cake ................................................................................................... 36
Classic rich fruit cake (15 cm)............................................................................ 38
Classic rich fruit cake (20 cm)....................................................................... 40
Classic rich fruit cake (25 cm)....................................................................... 41
Swiss fruit flan........................................................................................................ 42
Fruit flan with short crust pastry ............................................................................ 43
Gugelhupf .............................................................................................................. 44
Plaited walnut brioche ........................................................................................... 45

Contents
5
Plaited loaf ............................................................................................................. 46
Almond cake .......................................................................................................... 48
Marble cake ........................................................................................................... 49
Fruit streusel cake.................................................................................................. 50
Swiss apple cake ................................................................................................... 51
Pine nut bee-sting cake ......................................................................................... 52
Sachertorte ............................................................................................................ 53
Sand cake .............................................................................................................. 54
Chocolate hazelnut cake........................................................................................ 55
Streusel cake ......................................................................................................... 56
Viennese apple strudel........................................................................................... 57
Cinnamon and macadamia ring............................................................................. 58
Raisin cake............................................................................................................. 59
Biscuits .................................................................................................................. 60
Linzer 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 farmer's 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
Seed rolls ............................................................................................................... 91
Cheese and sesame 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" bream / snapper ................................................................................ 102
Viennese fillet of fish ............................................................................................ 104
Trout stuffed with mushrooms ............................................................................. 105
Stuffed ocean trout .............................................................................................. 106
Red mullet parcels ............................................................................................... 107
Sea bream 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 topside of beef........................................................................................ 126
Osso buco............................................................................................................ 127
Pork fillet with Parma ham and red pesto............................................................ 128
Fillet of pork in puff pastry ................................................................................... 129
Pork casserole with apples.................................................................................. 130
Chinese pork........................................................................................................ 131
Glazed gammon................................................................................................... 132
Pork belly with crackling and a honey sauce....................................................... 133
Christmas ham..................................................................................................... 134
Belgian meat loaf ................................................................................................. 135
Meat loaf .............................................................................................................. 136
Lamb racks with pistachio crust.......................................................................... 137
Rack of lamb with vegetables.............................................................................. 138
Garlic rabbit ......................................................................................................... 140
Sweet and sour chicken ..................................................................................... 142

Contents
7
Herbed chicken fillets .......................................................................................... 143
Duck with oranges ............................................................................................... 144
Turkey roulade with spinach ricotta filling............................................................ 145
Stuffed goose....................................................................................................... 146
Savoury snacks .................................................................................................. 148
Eggplant moussaka ............................................................................................. 150
Chicory gratin....................................................................................................... 151
Spring pie............................................................................................................. 152
Savoury flan with puff pastry ............................................................................... 153
Cheese or vegetable flan with shortcrust pastry ................................................. 154
Swedish potato gratin.......................................................................................... 156
Cheese soufflé ..................................................................................................... 157
Potato gratin in a mustard sauce......................................................................... 158
Potato cheese gratin ............................................................................................ 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.................................................................................................. 180
Flan ...................................................................................................................... 182
Lemon Meringue Pie............................................................................................ 184
Dumplings with plum compote............................................................................ 185
Chocolate dessert................................................................................................ 186
Mini chocolate sponges....................................................................................... 187
Sweet cherry soufflés .......................................................................................... 188

Introduction
8
Using your oven
Please refer to the Operating and
installation instructions for more
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 in
the recipes 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 preventing
food poisoning and other ailments. 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
mentioned in this recipe book can be
found to the side of the oven
compartment when the door is 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 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 for manual settings.
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 preset 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, but it must be
activated separately for each cooking
process. 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 function 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
– 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
– 15 g sugar
– 20 ml liquid
– 10 g mustard
1 packet is equal to
– 8 g vanilla sugar
– 8 g whipped cream stiffener
– 16 g 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. Depending on country, they
can be ordered easily via the internet at:
Accessories with PerfectClean finish
The surface of many Miele original
accessories has been treated with
PerfectClean enamel. PerfectClean 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 treated with PerfectClean
enamel. The properties of PerfectClean
enamel make all PerfectClean surfaces
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 getting 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 doesn't need to be greased
before use and baking paper doesn't
need to be used with it 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
doughs, very fatty food or food with a
high water content such as fish/meat.
Drying food
The Gourmet perforated baking tray is
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 5000 M
HUB 5001 M* HUB 5000 XL
* Suitable for induction cooktops
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 cooktop and can
even be used in a DGC steam combi
oven. The same applies to the
HUB 5001-M, however this dish was
specially developed for use on an
induction cooktops.
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 60-22 HBD 60-35
Gourmet oven dish lids in high quality,
temperature 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.
Grilling and roasting insert
HGBB 71
You will find this insert indispensable
when grilling or roasting using the
universal tray. The insert is placed in
the universal tray and the juices from
the food being grilled collect
underneath the insert. This means that
the food is not sitting in the juices and
so can become crispy all over. When
roasting, the juices which collect
underneath the insert can 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 Original Miele oven cleaner,
to help you get the best out of your
Miele appliances and to keep them
pristine for years to come.
Original Miele oven cleaner
The Original Miele oven cleaner gives
best 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
This 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 the dough 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 rye 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 mixtures
Yeast dough
– Yeast dough is particularly good for
streusel cakes, open tarts, small
pastries and pizza. Making it is easier
than you might think.