Manuel d'utilisation / d'entretien du produit H6200 BP du fabricant Miele
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Operating and installation instructions Oven 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.
Warning and Safety instructions .....................................7 Caring for the environment .........................................1 9 Oven overview ...................................................2 0 Oven controls .........................
Deactivating the system lock for a cooking process ....................4 3 Deactivating the system lock ......................................4 3 Minute minder N .................................................4 4 Using the minute minder N ..........
Roasting ........................................................7 0 Notes on the roasting chart ..........................................7 0 Roasting chart ....................................................7 2 Low temperature cooking .............
Building-in diagrams .............................................1 1 4 Appliance and niche dimensions ....................................1 1 4 Front dimensions .................................................1 1 6 Installing the oven ..............
Stuffed salmon trout ...............................................1 4 8 Viennese fillet of fish ..............................................1 4 9 Salmon and spinach pasta bake .....................................1 5 0 Pollock delicioso ..........
This appliance complies with statutory safety requirements. Inappropriate use can, however, lead to personal injury and damage to property. To avoid the risk of accidents and damage to the appliance, please read these instructions carefully before using it for the first time.
Correct application ~ This oven is intended for use in domestic households and similar working and residential environments. ~ The oven is not intended for outdoor use. ~ It is intended for domestic use only to cook food, and in particular to bake, roast, grill, cook, defrost and dry food.
Safety with children ~ Children under 8 years of age must be kept away from the appliance unless they are constantly supervised. ~ Children 8 years and older may only use the oven unsupervised if they have been shown how to use it safely and recognise and understand the consequences of incorrect operation.
~ Danger of burning. Children's skin is far more sensitive to high temperatures than that of adults. External parts of the oven such as the door glass, control panel and the vents become quite hot during use. Do not let children touch the oven whilst it is in use.
Technical safety ~ Unauthorised installation, maintenance and repairs can cause considerable danger for the user. Installation, maintenance and repairs must only be carried out by a Miele authorised technician. ~ Never use a damaged oven. It could be dangerous.
~ Tampering with electrical connections or components and mechanical parts is highly dangerous to the user and can cause operational faults. Never open the casing of the appliance. ~ While the appliance is under guarantee, repairs should only be undertaken by a Miele authorised service technician.
~ In order to function correctly, the oven requires an adequate supply of cool air. Ensure that the supply of cool air is not impaired (e.g. by heat insulation strips in the housing unit). Please also ensure that the cool air supply is not unduly heated by other heat sources such as a solid fuel stove.
Correct use , Danger of burning. The oven becomes hot when in use. You could burn yourself on the heating elements, oven interior, cooked food or oven accessories. Wear oven gloves when placing food in the oven, turning or removing it and when adjusting oven shelves etc.
~ Some types of food dry out quickly and can self-ignite if high grill temperatures are used. Never use the grill to finish baking part- cooked rolls or bread or to dry flowers or herbs. Use Fan plus U or Conventional heat V for this type of procedure.
~ If cold liquid is poured onto a hot surface steam will occur, which can cause scalding. The sudden change in temperature can also damage enamel surfaces.
Cleaning and care ~ Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short circuit. ~ Scratches on the door glass can result in the glass breaking. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass.
Accessories ~ Only use genuine original Miele accessories. Using accessories from other manufacturers will invalidate the guarantee, and Miele cannot accept liability. ~ If you have a Miele HUB 5000-M, HUB 5001-M or a HUB 5000-XL oven dish, do not place it on Shelf level 1.
Disposal of the packing material The packaging is designed to protect the appliance from damage during transportation. The packaging materials used are selected from materials which are environmentally friendly for disposal and should be recycled.
a Oven controls* b Door lock for pyrolytic cleaning programme c Top heat/grill element d Air inlet for the fan with ring heating element behind it e Side runners with 3 shelf levels f Oven floor with .
a On/Off sensor K b Function selector c Display d Rotary selector V W e OK, # sensors f * , X , I , N sensors Oven controls 21.
On/Off sensor K The On/Off sensor K is recessed and reacts to touch. It is used for switching the oven on and off. Function selector For selecting oven functions. It can be turned clockwise or anti- clockwise and in the ß position, can be retracted by pressing it in.
Rotary selector Use the rotary selector V W to enter temperatures and durations. Turning it clockwise will increase the values, and turning it anti-clockwise will decrease them. It can also be used to highlight a function by moving the triangle V in the display.
Sensor Function Notes OK For calling up functions and saving settings Functions marked with triangle V can be called up by touching OK. The selected function can be changed whilst triangle V is flashing.
Sensor Function Notes I For switching the oven interior lighting on and off If the oven is switched off but the time of day display is switched on, the oven interior lighting can be switched on and off by touching I , for example, when cleaning the oven.
Model numbers A list of the ovens described in these operating instructions can be found on the back page. Data plate The data plate is located on the front frame, visible when the door is open. The data plate states the model number of your oven, the serial number as well as connection data (voltage, frequency and maximum connected load).
Side runners Side runners for trays, racks and Miele oven dishes are fitted on either side of the oven cavity for shelf levels ³ . The numbers for the shelf levels are marked on the front frame. Each level consists of two rails, one above the other. – The accessories (e.
FlexiClip telescopic runners HFC72 The FlexiClip telescopic runners can be used with any shelf level. Push the FlexiClip telescopic runners right into the oven before placing accessories on them. The accessories will then automatically sit securely in between the stoppers at either end of each runner and be prevented from sliding off.
^ Then secure the FlexiClip runner to the bottom of the two rails as illustrated (3). If the FlexiClip runners are difficult to pull out after fitting, you may need to pull firmly on them once to release them. To remove a FlexiClip runner: ^ Push the FlexiClip runner in all the way.
Round baking tray HBF27-1 The round baking tray is suitable for cooking pizza, shallow cakes made with yeast or whisked mixtures, sweet and savoury tarts, baked desserts, flat bread, and can also be used for frozen cakes and pizzas. The enamelled surface has been treated with PerfectClean.
Handle HEG The handle makes it easier to take the universal tray, baking tray and rack out of the oven, or to put them into it. The two prongs at the top go inside the tray or above the rack, and the U-shape supports underneath. Descaling tablets, plastic tube with clip These are required for descaling the appliance.
Oven controls In addition to operating the various cooking functions for baking, roasting and grilling, the oven controls are also used to operate – the time of day display, – a minute minder, – a timer to automatically switch cooking programmes on and off, – Moisture plus cooking, – settings that can be customised.
PerfectClean treated surfaces PerfectClean surfaces have very good non-stick properties and are much easier to keep clean than conventional enamel surfaces, if cleaned regularly. Food can be taken off these surfaces easily, and soiling from baking and roasting is simple to remove.
Before using for the first time , The oven must not be operated until it has been correctly installed in its housing unit. ^ Press and release the function and temperature selectors if they are retracted. The time of day can only be changed when the function selector is at ß .
Heating up the oven for the first time and rinsing the steam injection system New ovens can give off an unpleasant smell on first use. Heating up the oven for at least 1 hour with nothing in it will get rid of this smell. It is a good idea to rinse the steam injection system at the same time.
The prompt for water intake appears and the triangle V flashes: ? ; ^ Open the door. ^ Pull the water intake tube forwards (located below the control panel on the left). ^ Place the water intake tube in the water container. ^ Touch the OK sensor. The water intake process will begin.
After heating up for the first time , Danger of burning. Allow the oven interior to cool down before cleaning by hand. ^ Touch I , to switch on the oven interior lighting. ^ Clean the oven interior with a clean sponge and a solution of hot water and washing-up liquid or a damp microfibre cloth.
Altering the time of day The time of day can only be changed when the function selector is at ß . ^ Touch X . ^ Use the rotary selector to move the V triangle until it appears under + . ^ Touch the OK sensor. The triangle V will flash under + . ^ Use the rotary selector to enter the time of day.
Changing factory default settings Settings can only be changed when the oven is switched on and the rotary selector is at ß . Your appliance is supplied with a number of standard default settings (see the "Settings overview" chart). A setting is changed by altering its status.
Settings overview Setting Status PI Time of day display S0 * The time of day display is switched off . The display is dark when the oven is switched off. The time of day continues to run unseen in the background. If you have selected status S0 , the oven must be switched on before it can be used.
Setting Status P5 Temperature units °C * The temperature is displayed in degrees Celsius . °F The temperature is displayed in degrees Fahrenheit . P6 Display brightness Si to S7 , S4 * You can choose different levels of brightness for the display. Si minimum brightness S7 maximum brightness.
The system lock 0 prevents the oven from being used unintentionally, for example by children. The oven is delivered with the system lock deactivated. The setting for the system lock can be be changed .
Deactivating the system lock for a cooking process ^ Switch the oven on. The 0 and V symbols and the current time of day will appear: i2 : 25 0 ; ^ Touch OK until 0 goes out. The oven can now be used. Deactivating the system lock The status of the system lock can only be altered when the oven is switched on and the rotary selector is at ß .
Using the minute minder N The minute minder can be used to time other activities in the kitchen, e.g. boiling eggs. The minute minder can also be used at the same time as a cooking programme in which the start and finish times have been set, e.g. as a reminder to stir a dish or add seasoning etc.
The minute minder is saved and will count down in seconds. 6 : i9 min N The N symbol indicates the minute minder has been set. At the end of the minute minder time – N will flash, – the display will show the time counting upwards. – a buzzer will sound three times if this option is selected (see chapter "Settings – P2 ").
Your oven has a range of oven functions for preparing food. Depending on the function selected, different heating elements are switched on and sometimes combined with the fan (see details in brackets).
Rapid heat-up S (Top heat/grill element + ring heat element + fan) For pre-heating the oven quickly. The oven function required must then be selected. Fan plus U (Ring heat element + fan) This function is used for baking and roasting on different levels at the same time.
Tips on saving energy – Remove any accessories from the oven that you do not require for cooking. – Pre-heat the oven only if instructed to do so in the recipe or the cooking chart.
Simple operation ^ Switch the oven on. ^ Place the food in the oven. ^ Select the required oven function with the function selector. The recommended temperature will appear: i60 °C 6 V The oven heating, lighting and cooling fan will switch on. ^ Use the rotary selector to change the temperature if necessary.
Recommended temperature As soon as a cooking function is selected, a recommended temperature will appear in the display. Recommended temperature Temperature range U 160 °C 30–250 °C O 170 °C 50.
Temperature indicator light The temperature indicator light 3 lights up whenever the oven heating is switched on. As soon as the set temperature is reached, – a buzzer will sound, if this option is selected (see "Settings – P2 "). – the temperature indicator light will go out 3 , – the oven heating switches off.
Switching on and off automatically Cooking programmes can be switched off, or on and off automatically. To do this, set a duration or a duration and finish time after selecting an oven function and a temperature. The maximum duration which can be set for a cooking programme is 12 hours.
Setting a cooking duration and finish time Example: The time is now 11:15 ; you want a dish with a cooking duration of 90 minutes to be ready by 13:30 . ^ Place the food in the oven. ^ Select the required oven function and the temperature. The oven heating, lighting and cooling fan will switch on.
At the end of the cooking duration – 0 : 00 will appear – T will start to flash, – the oven heating and lighting will switch off, – the cooling fan will continue to run for a while, – a buzzer will sound three times if this option is selected (see "Settings – P2 ").
Deleting a cooking duration ^ Touch X . ^ If necessary, use the rotary selector to move the triangle V until it appears under T . ^ Touch the OK sensor. The triangle V will flash under T . ^ Use the rotary selector to set the cooking duration to 0:00 .
Your oven is equipped with a steam injection system for cooking with moisture. Baking, roasting and cooking with Moisture plus d guarantees optimised steam and air conduction for excellent cooking and browning results. After selecting Moisture plus d you need to set the number of bursts of steam.
One burst of steam takes approx .5-8 minutes. The number of bursts of steam and when they are injected will depend on the type of food being cooked: – Yeast mixtures will rise better if steam is injected at the beginning of the programme. – Bread and rolls also rise better if exposed to steam at the start.
Set the number of bursts of steam Tip: Please refer to the sample recipes. Aut§ will appear in the display and the triangle V will flash under * . Aut§ * ; The other steam burst options ( i , 2 , 3 ) can be selected using the rotary selector. After 3 , E is displayed.
Preparing and starting the water intake process The prompt for the water intake process will appear. The triangle V will flash under ? . ? ; ^ Open the door. ^ Pull the water intake tube forwards (located below the control panel on the left). ^ Immerse the end of the water intake pipe in the container with tap water.
Steam can cause injury by scalding. Do not open the door while the burst of steam is being injected. Condensation on the sensors will make them react more slowly. Automatic burst of steam Once the heating-up phase has been completed, the automatic burst of steam is injected.
Residual water evaporation When cooking using the Moisture plus d function, the water will be equally distributed between the number of bursts of steam and used up as long as the programme is not interrupted.
To start residual water evaporation immediately ^ Select Moisture plus d . A time, depending on the amount of residual water present, will appear and the triangle V will flash under * : 00 : 07 h * ; ^ Touch the OK sensor. The evaporation process will begin.
To cancel the residual moisture evaporation process , Do not cancel the prompt for residual moisture evaporation unless you really have to as this might cause the steam unit to overflow into the oven interior when taking in more water. ^ Select Moisture plus d .
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. Functions Depending on how the food is prepared, you can use Fan plus U , Intensive Bake O , Moisture plus d or Conventional heat V .
Notes on the baking chart Temperature 6 As a general rule, select the lower temperature given in the chart. Baking at temperatures higher than those recommended may reduce the cooking time, but will lead to uneven browning, and unsatisfactory cooking results.
Baking chart Cakes / biscuits U 6 [°C] ³ + [min] Creamed mixture Sponge cake 150–170 2 60–70 Ring cake 150–170 1 65–80 Muffins (1 tray) 150–170 2 30–50 Small cakes (1 tray) 1) 2) 150 2 2.
VO 6 [°C] ³ + [min] 6 [°C] ³ + [min] 150–170 2 60–70 – – – 150–170 1 65–80 – – – 160–180 2 25–45 – – – 160 3) 2 20–30 ––– –––––– 170–190 2 25–.
Baking chart Cakes / biscuits U 6 [°C] ³ + [min] Sponge mix 1) Tart / flan base (2 eggs) 1) 170–190 2 15–20 Sponge cake (4 to 6 eggs) 1) 175–195 2 22–30 Whisked sponge cake 1) 2) 185 2 22–.
VO 6 [°C] ³ + [min] 6 [°C] ³ + [min] 170–190 3) 2 10–20 ––– 170–190 3) 2 20–40 ––– 150–180 3) 2 20–45 ––– 180–200 3) 2 12–16 ––– 50 5) 15–30 – – 160.
Functions Depending on how the food is prepared, you can use Fan Plus U , Moisture plus d or Conventional Heat V . Containers You can use any heat-resistant crockery: Miele Gourmet oven dishes, roasti.
Roasting duration + The traditional British method for calculating the roasting time is to allow 15 to 20 minutes per lb/450 grammes, according to type of meat, plus approx. 20 minutes, adjusting the length of time as roasting proceeds to obtain the required result.
Roasting chart Meat/Fish U 6 [°C] + [min] Topside of beef, approx. 1 kg 170–190 100–130 2) Beef fillet or sirloin joint, approx. 1 kg 200–220 45–55 3) Venison, approx. 1 kg 140–160 100–120 4) Pork joint, approx.1 kg 160–180 100–120 4) Pork joint with crackling, approx.
d 1) V 6 [°C] + [min] 6 [°C] + [min] –– 190–210 110–140 2) – – 200–220 45–55 3) 140–160 100–120 4) 150–170 100–120 4) 160–180 110–130 4) 180–200 100–120 4) 170–190 .
This method is ideal for cooking beef, pork, veal or lamb when a tender result is required. First sear the meat all over at a high temperature on the hob in order to seal it. Then place the meat in the pre-heated oven where the low temperature and long cooking time will cook it to perfection and ensure it is very tender.
After cooking Because the cooking and core temperatures are very low: – Meat can be carved straight from the oven. It does not need to rest. – The cooking result will not be affected if the meat is left in the oven after the programme has finished.
, Danger of burning. Grill with the oven door closed. If you grill with the door open, hot air will escape from the oven instead of being cooled by the cooling fan. The controls will get hot. Functions Grill Y For grilling larger quantities of thin cuts (e.
Notes on the grilling chart Temperature 6 As a general rule, select the lower temperature given in the chart. If higher temperatures are used, the meat will brown on the outside, but will not be properly cooked through. For thin cuts of meat a temperature setting of 275 °C is generally recommended, for thicker cuts a maximum of 220 °C.
Preparing food for grilling Trim the meat. Do not season meat with salt before grilling as this draws the juices out. Add a little oil to lean meat if necessary. Do not use other types of fat as they can burn and cause smoke. Clean fish in the normal way.
Grilling chart The data for the recommended function is printed in bold. Pre-heat the grill for approx. 5 minutes with the door closed, unless advised otherwise. Turn the food halfway through the cooking time. Check the food after the shortest time quoted.
Use the Fan plus U setting without setting the temperature for gently defrosting food. The fan will switch on and circulate air at room temperature around the oven cavity. , Danger of salmonella poisoning. It is particularly important to observe food hygiene rules when defrosting poultry.
Drying is a traditional method of preserving fruit, certain vegetables and herbs. It is important that fruit and vegetables are ripe and not bruised before they are dried. ^ Prepare the food for drying – Peel and core apples, and cut into slices 0.5 cm thick.
Tips Cakes, pizza, baguettes – Large frozen items such as cakes, pizzas or baguettes cover an extensive area of the baking tray or universal tray. The temperature difference if large frozen items are cooked in these trays can cause the tray to distort in such a way that it cannot be removed from the oven when it is hot.
The Gentle bake K function is ideal for bakes and gratins which require a crisp top. Food 6 [°C] ³ + [min] Lasagne 180 1 45–60 Potato gratin 170 1 55–65 Vegetable bake 170 1 55–65 Pasta bake 170 1 40–50 6 Temperature / ³ Shelf level / + Duration The table contains just a few examples.
Test food acc. to EN 60350 Test food Tray / tin Function 6 [°C] ³ + [min] Pre-heat Drop cookies (8.4.1) 1 tray U 140 2) 2 30–50 No 2 trays 1) U 140 2) 1+2 30–50 No 1 tray V 160 2) 2 15–30 Yes Small cakes (8.4.2) 1 tray U 150 2) 2 25–35 No 2 trays U 140 2) 1+2 25–30 Yes 1 tray V 160 2) 2 20–30 Yes Whisked sponge cake (8.
, Danger of burning. Make sure the oven heating elements are switched off and that the oven cavity is cool. , Danger of injury. Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short circuit.
Soiling might become impossible to remove if it is not dealt with. Continued use of the oven without regular cleaning will make it much harder to keep clean. Soiling is, therefore, best removed after each use of the oven. The accessories are not dishwasher- proof.
Stubborn soiling (does not apply to the FlexiClip runners) Spilt fruit and roasting juices may cause lasting discolouration or matt patches on enamelled surfaces. This discolouration is permanent but will not affect the efficiency of the finish. Do not try to remove this discolouration! Clean these following the instructions given here.
Pyrolytic cleaning ^ of the oven interior Instead of cleaning the oven manually you can run the Pyrolytic cleaning programme ^ . During the Pyrolytic cleaning programme the oven interior is heated up to over 400 °C. Any residual soiling is broken down and reduced to ash by the high temperatures.
Start the Pyrolytic cleaning programme , Danger of burning The oven door gets much hotter during pyrolytic operation than during normal use. Make sure children cannot touch the oven whilst a Pyrolytic cleaning programme is running. ^ Select Pyrolytic cleaning ^ .
To delay the start time of the Pyrolytic cleaning programme Start the programme as described above and then set the required finish time within the first five minutes of starting the programme. ^ Touch X . ^ Use the rotary selector VW to move triangle V until it appears under S .
, Danger of burning Wait until the oven has cooled down before removing residual soiling left in the oven cavity from the Pyrolytic cleaning programme. ^ Wipe any residues (e.g. ash) left behind after the pyrolytic cleaning programme out of the oven cavity and off any pyrolytic accessories.
If the Pyrolytic cleaning programme is cancelled If the Pyrolytic cleaning programme is cancelled the oven door will remain locked until the temperature inside the oven drops to below 280 °C. The 0 symbol will light up until the temperature has dropped below this level.
Removing the door The oven door is connected to the hinges by retainers. Before removing the door from the retainers, the locking clamps on both hinges have to be released. ^ Open the door fully. ^ Release the locking clamps by turning them as far as they will go.
Dismantling the door The oven door is an open system with four glass panes which have a heat- reflective coating on some of their surface. When the oven is operating, air is directed through the door to keep the outer pane cool.
, Danger of injury. Always remove the door before dismantling it. ^ Place the door on a protective surface (e.g. on a tea towel) to prevent it getting scratched. The door handle should line up with the edge of the table. Make sure the glass lies flat and does not get broken during cleaning.
^ Gently lift the top of the two middle panes up and take it out. ^ Then lift the bottom of the two middle panes up gently and take it out. ^ Clean the door panes and other individual parts with a clean sponge and a solution of hot water and washing-up liquid or a clean damp microfibre cloth.
^ Refit the seal. ^ Push the inner pane with the matt printed side facing downwards into the plastic strip and place it between the retainers. ^ Flip both the glass pane retainers inwards to close them. The door is now reassembled and is ready to fit back on the oven.
Refitting the door ^ Hold the door securely at both sides and carefully fit it back onto the hinge retainers. Make sure it goes on straight. ^ Open the door fully. It is essential that the locking clamps lock securely when the door is refitted after cleaning.
Removing the side runners Remove the side runners for cleaning. , Danger of injury. Do not use the oven without the side runners. You can remove the side runners together with the FlexiClip runners (if present).
Lowering the top heat/grill element , Danger of burning. Make sure the oven heating elements are switched off and cool. ^ Remove the side runners. ^ Undo the wing nut. Do not use force to lower the top heat/grill element as this can cause it to break.
Descaling the steam injection system F When to run the descaling process The frequency of descaling will depend on the water hardness level in your area.
Preparation We recommend using the descaling tablets supplied. They have been specially developed for Miele for optimum cleaning results. Other descaling agents, which contain other acids besides citric acid and/or other undesirable substances, such as chlorides for example, could cause damage.
Starting the descaling process As soon as the intake process E0 has been started the descaling process can no longer be cancelled. F Select the Moisture plus d function.
At the end of the activation phase the steam injection system will need to be cleaned to remove all traces of descaling solution. Cleaning is carried out by flushing approx. 1 litre of fresh tap water through the system. The water is collected in the universal tray.
Start the Evaporate residual moisture process ( E5 ). Steam can cause scalding injuries. Do not open the door during the evaporation process. E5 * ; X Touch the OK sensor. The oven heating will switch on and the duration will count down in the display.
With the aid of the following guide, minor problems can be easily corrected without contacting Miele. The following guide may help you to find the reason for a fault, and to correct it. If having followed the suggestions below, you still cannot resolve the problem, please contact Miele (see back cover for contact details).
Problem Possible cause and remedy The oven does not heat up. Demo mode has been activated. MES_ appears in the display. The oven can be operated but does not heat up. ^ Deactivate demo mode (see "Settings – P8 "). A function has been selected but the oven is not working.
Problem Possible cause and remedy F3 2 appears in the display. The Pyrolytic cleaning programme door lock is not locking. ^ Turn the function selector to ß and select the required pyrolytic cleaning programme again. If the fault code appears in the display again call the Miele Service Department.
Problem Possible cause and remedy A noise can be heard after a cooking process. The cooling fan is switched on. The cooling fan will switch off automatically when the temperature in the oven interior has fallen sufficiently. The rack and other accessories make a noise when being pushed into or pulled out of the oven.
Problem Possible cause and remedy The oven lighting switches off after a short time. The oven lighting is set to switch off after 15 seconds (default setting). You can change the default setting for this (see "Settings - P7 "). The oven lighting does not switch on.
After sales service In the event of any faults which you cannot remedy yourself, or if the appliance is under guarantee, please contact – your Miele Dealer or – The Miele service department. See end of manual for contact details. When contacting your Dealer or Miele, please quote the model and serial number of your appliance.
, Danger of injury. All electrical work should be undertaken by a suitably qualified and competent person. Installation, repairs and other work by unqualified persons could be dangerous. Miele cannot be held liable for unauthorised work. Ensure power is not supplied to the appliance until after installation or repair work has been carried out.
Oven Ovens are supplied for connection with an approx. 1.7 m long 3-core cable for connection to a 230 V, 50 Hz supply. The wires in the mains lead are coloured as follows: Green/yellow = earth; Blue .
Appliance and niche dimensions Dimensions are given in mm. Installation in a base unit * Ovens with glass front ** Ovens with metal front Building-in diagrams 114.
Installation in a tall unit * Ovens with glass front ** Ovens with metal front Building-in diagrams 115.
Front dimensions Dimensions are given in mm. A H61xx: 45 mm H62xx: 42 mm B Ovens with glass front: 2.2 mm Ovens with metal front: 1.2 mm Building-in diagrams 116.
, The oven must not be operated until it has been correctly installed in its housing unit. In order to function correctly, the oven requires an adequate supply of cool air. Ensure that the supply of cool air is not impaired: – do not fit a back panel in the housing unit.
Bake-off products Bread rolls (frozen/part-baked, unchilled)/Salted pretzels (frozen) Ingredients Frozen or unchilled part-baked rolls or deep frozen salted pretzels Method for "rolls" Place rolls on the baking tray or on the rack. Method for "pretzels" Place the pretzels on a baking tray covered with baking parchment.
Croissants Ingredients Croissants Method Prepare and roll out the dough according to the packet instructions, then place the croissants on a baking tray.
White bread Ingredients 1/2 cube of fresh yeast (21 g) 250 ml lukewarm water 500 g strong white flour 1 1/2 tsp salt 1 1/2 tsp sugar 20 g softened butter For glazing Milk Method Dissolve the yeast in lukewarm water. Then add to the flour, salt, sugar and butter and knead for 4–5 minutes until you get a smooth dough.
Flat bread Ingredients 1 cube of fresh yeast (42 g) 200 ml lukewarm water 375 g strong white flour 1 tsp salt 2 tbsp oil For drizzling 1 1/2 tbsp oil Method Dissolve the yeast in lukewarm water. Then add to the flour, salt and oil and knead for 3–4 minutes until you get a smooth dough.
Herb bread Ingredients 1/2 cube of fresh yeast (21 g) 300 ml milk, lukewarm 500 g strong white flour 1 tsp salt 1 tbsp coarsely chopped parsley 1 tbsp coarsely chopped fresh dill 1 tbsp coarsely chopped chives For glazing Milk Method Dissolve the yeast in lukewarm milk.
Olive bread Ingredients 450 g strong white flour 1/2 cube of fresh yeast (21 g) 150 ml white wine 4 eggs 50 g olive oil 100 g ham, finely diced 100 g grated pecorino cheese 1 tsp dried marjoram 1/2–.
Sesame cheese rolls Makes 10 Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g strong white flour 1 heaped tsp salt 1 pinch of sugar 75 g melted butter 40 g Parmesan cheese, finely .
Rye bread Ingredients 400 g rye flour 200 g strong white flour 2 1/2 tsp salt 2 tsp honey 150 g liquid sourdough 1 cube of fresh yeast (42 g) 400 ml lukewarm water 5 tbsp linseeds 4 tbsp sunflower seeds For glazing Water Method Mix the strong white flour with the rye flour and the salt.
Mixed grain bread Ingredients 1/2 cube of fresh yeast (21 g) 1 tbsp malt extract 400 ml lukewarm water 200 g rye flour 400 g strong white flour 3 tsp salt 75 g liquid sourdough For glazing Water Method Dissolve the yeast and malt extract in lukewarm water.
Yeast rolls Makes 10 Ingredients 1/2 cube of fresh yeast (21 g) 250 ml lukewarm water 500 g strong white flour 1 1/2 tsp salt 1 tsp sugar 1 heaped tsp softened butter Method Dissolve the yeast in lukewarm water. Then add to the flour, salt, sugar and softened butter and knead for 3–4 minutes until you get a smooth dough.
Seeded rolls Makes 10 Ingredients 1 cube of fresh yeast (42 g) 1 tsp molasses 1 tbsp malt extract 300 ml lukewarm water 150 g dark rye flour 450 g strong white flour 2–3 tsp salt 75 g sourdough Top .
Italian mozzarella bread Dough ingredients 1 cube of fresh yeast (42 g) 200 ml lukewarm water 500 g strong white flour 1 tsp salt 3 tbsp olive oil Topping ingredients 125 g diced mozzarella 100 g coar.
Sunday rolls Makes 8 Ingredients 1/2 cube of fresh yeast (21 g) 250 ml milk, lukewarm 500 g strong white flour 40 g sugar A pinch of salt 60 g softened butter 100 g chopped almonds For glazing Milk Top with Crystal sugar Method Dissolve the yeast in lukewarm milk.
Buttermilk bread Ingredients 1/2 cube of fresh yeast (21 g) 300 ml lukewarm buttermilk 375 g strong white flour 100 g rye flour 1 tbsp wheat bran 1 tbsp linseeds 1 tsp sugar 2 tsp salt 1 tsp butter For glazing Buttermilk Method Dissolve the yeast in lukewarm milk.
Chocolate breakfast rolls Makes 8 Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g strong white flour A pinch of salt 60 g sugar 2 tsp vanilla sugar 75 g softened butter 2 eggs 100 g chocolate drops For glazing Milk Method Dissolve the yeast in the lukewarm milk.
Onion flat bread Dough ingredients 1 cube of fresh yeast (42 g) 200 ml lukewarm water 375 g strong white flour 1 tsp salt 2 tbsp oil Topping ingredients 2 small red onions 100 g strong cheese Thyme For drizzling 2 tbsp oil Method Dissolve the yeast in lukewarm milk.
Quark rolls Makes 10 Ingredients 250 g low fat quark 2 eggs 70 g sugar 2 tsp vanilla sugar A pinch of salt 500 g plain flour 25 g baking powder (approx. 7 tsp) 100 g chopped walnuts For glazing Milk Top with Sugar Method Mix the quark, eggs, sugar, vanilla sugar and salt.
Buttermilk loaf Ingredients 1 cube of fresh yeast (42 g) 240 ml lukewarm buttermilk 500 g strong white flour 100 g sugar A pinch of salt 20 g melted butter 125 g low fat quark 250 g raisins For glazing Water Method Dissolve the yeast in lukewarm buttermilk.
Malted pumpkin seed rolls Makes 8 Ingredients 1 cube of fresh yeast (42 g) 1 tbsp malt extract 300 ml lukewarm water 500 g strong wholemeal flour 3 tsp salt 50 g pumpkin seeds, chopped Method Dissolve the yeast and malt extract in lukewarm water. Then add to the flour, salt and chopped pumpkin seeds and knead to a smooth dough.
Yeast dough men Makes 4 Ingredients 1/2 cube of fresh yeast (21 g) 200 ml milk, lukewarm 375 g strong white flour 50 g sugar A pinch of salt 50 g softened butter For glazing 1 egg To decorate Raisins Almonds Method Dissolve the yeast in lukewarm milk.
Yeast pretzels Makes 8 Ingredients 1/2 cube of fresh yeast (21 g) 100 ml milk, lukewarm 300 g strong white flour 1 tsp sugar 1 tsp salt 30 g butter 1 egg For glazing 1 egg yolk beaten into 1 tbsp milk Top with Poppy seeds or grated cheese Method Dissolve the yeast in lukewarm milk.
Bacon or herb baguettes Makes 2 Ingredients 1 cube of fresh yeast (42 g) 250 ml lukewarm water 250 g strong white flour 250 g strong wholemeal flour 1 tsp sugar 2 tsp salt 1/2 tsp pepper 3 tbsp oil 150 g finely diced cooked ham or bacon, or 3 tbsp each of chopped parsley, dill and chives For glazing Milk Method Dissolve the yeast in lukewarm water.
Ham and cheese rolls Makes 8 Ingredients 1/2 cube of fresh yeast (21 g) 250 ml lukewarm water 500 g strong white flour 30 g butter 1/2 tsp salt 100 g cooked ham, finely diced 100 g strong cheese, grated For glazing Water Method Dissolve the yeast in lukewarm milk.
Apricot loaf Ingredients 1 cube of fresh yeast (42 g) 200 ml milk, lukewarm 500 g strong white flour 60 g sugar 1 tbsp. vanilla sugar A pinch of salt 1 tsp grated lemon zest 100 g softened butter 1 egg 100 g dried apricots 50 g chopped pistachio nuts For glazing Milk Method Dissolve the yeast in lukewarm milk.
Butter cake Makes 20 slices Dough ingredients 1 cube of fresh yeast (42 g) 200 ml milk, lukewarm 500 g strong white flour 50 g sugar A pinch of salt 50 g butter 1 egg Topping ingredients 100 g butter 100 g flaked almonds 120 g sugar 4 tsp vanilla sugar Method Dissolve the yeast in lukewarm milk.
Pine nut and almond cake Makes 20 slices Dough ingredients 30 g yeast 200 ml milk, lukewarm 500 g strong white flour 80 g sugar A pinch of salt 80 g softened butter 1 egg Topping ingredients 150 g but.
Plaited walnut loaf Makes 10 slices Ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 500 g strong white flour 50 g sugar 2 tsp vanilla sugar A pinch of salt 100 g softened butter 1 egg 100 g chopped walnuts For glazing Milk Method Dissolve the yeast in lukewarm milk.
Cinnamon and macadamia ring Makes 10 slices Dough ingredients 1 cube of fresh yeast (42 g) 100 ml milk, lukewarm 500 g strong white flour 100 g sugar A pinch of salt Grated zest of 1 lemon 100 g softe.
"Verduras" sea bream Serves 4 Ingredients 4 prepared sea bream (approx. 400 g each) 800 g small potatoes 2 red peppers 2 green courgettes 2 yellow courgettes 4 shallots 3 cloves of garlic 40.
Savoy cabbage and salmon gratin Serves 4 Ingredients 600 g salmon fillet 1 small savoy cabbage (approx. 600 g) 20 g softened butter 500 g potatoes Pepper Salt 300 g crème fraîche with herbs 2–3 tsp horseradish sauce 80 g grated cheddar cheese 80 g white bread Method Wash and quarter the cabbage, remove the stalk and shred the leaves.
Stuffed salmon trout Serves 4 Ingredients 2 salmon trout (600–700 g each) Juice of one lemon Salt 2 shallots 2 cloves of garlic 50 g small capers 1 egg yolk 2 tbsp olive oil 2 slices of white bread Chilli powder Pepper, freshly ground Method Rinse the salmon trout, pat dry, drizzle with lemon juice inside and out and season with salt and pepper.
Viennese fillet of fish Serves 4 Ingredients 3 salmon trout fillets, 200 g each Juice of one lemon 125 g crème fraîche 50 g pickled gherkins 10 g capers 30 g streaky bacon 1 tbsp mustard 1 tsp grated Parmesan cheese Method Rinse the fish fillet, pat dry and drizzle with lemon juice.
Salmon and spinach pasta bake Serves 4 Ingredients 450 g fresh or frozen spinach (defrosted) 1 clove of garlic Salt Nutmeg 500 g green tagliatelli 400 g salmon fillet 1-2 tbsp lemon juice Pepper, fres.
Pollock delicioso Serves 4 Ingredients 750 g pollock, filleted and skinned 3 onions 40 g butter 500 g tomatoes Juice of 1/2 a lemon Salt Pepper 100 ml milk 10 g breadcrumbs 2 tbsp chopped parsley Method Slice the onions finely then sauté them in half the butter.
Trout stuffed with mushrooms Serves 4 Ingredients 4 trout (250 g each) 2 tbsp lemon juice Salt Pepper 1/2 onion 1 clove of garlic 200 g fresh mushrooms 1 bunch of parsley 50 g butter Method Rinse the trout, pat dry, drizzle with lemon juice inside and out and season with salt and pepper.
Pikeperch with herbs Serves 4 Ingredients 800 g pikeperch fillets Juice of one lemon 1 bunch of parsley 1 bunch of chives 1 bunch of dill 1 bunch of lemon balm mint Salt 50 g butter Method Rinse the fish, pat dry and drizzle with a little lemon juice.
Sweet and sour chicken Serves 6 Ingredients 800 g chicken breast 400 g plums, stoned 40 g fresh ginger 1 small bunch of spring onions Salt Pepper 3 tbsp oil 40 g butter 100 ml white wine 100 ml orange juice 100 ml chicken stock 1 tsp honey 50 ml cream Method Peel the ginger and grate finely.
Turkey roulade with a spinach ricotta filling Serves 6 Ingredients 1000 g turkey breast 1 shallot 225 g frozen spinach (defrosted) 1 egg yolk 2 tbsp breadcrumbs 125 g Ricotta Salt Pepper Nutmeg 2 tbsp.
Braised beef roulades Serves 4 Ingredients 4 thin beef steaks (approx. 160–200 g) Salt Pepper 4 tsp medium-hot mustard 8 slices of streaky bacon 8 cocktail gherkins (cornichons) 2 carrots 1 thin lee.
Settings Oven function Moisture plus d Number/type of bursts of steam 3 Temperature 140 °C Amount of water approx. 300 ml Shelf level 2 1st burst of steam 60 minutes after starting the programme 2nd .
Braised silverside of veal Serves 6 Ingredients 1500 g silverside of veal 2 carrots 1 thin leek 150 g celery 1 onion 1 clove of garlic 2 sprigs of thyme 2 sprigs of rosemary 4 bay leaves 5 juniper ber.
Glazed gammon Serves 6 Ingredients 1000 g gammon joint 20 g softened butter 40 g brown sugar 2 carrots 1 thin leek 150 g celery 1 onion 5 bay leaves 6 cloves 10 crushed juniper berries 125 ml red wine 250 ml water Method Score the surface of the gammon in a criss-cross pattern about 2-3 mm deep.
Stuffed pork tenderloin Serves 6 Ingredients 4 pork tenderloin (300 g each) Salt Pepper 20 basil leaves 250 g red pesto 30 g Parmesan cheese, freshly grated 12 slices of parma ham 40 g butter 250 ml double cream 250 ml meat stock Method Cut the pork along the length, but not right through.
Chinese pork steak Serves 6 Ingredients 1500 g pork blade roast 3–4 cloves of garlic 2 walnut sized pieces of fresh ginger 3 tsp salt 3 tbsp soy sauce 3 tbsp honey 2 tbsp sherry 1 tsp five spice powder 2 tbsp hoi sin sauce Sambal Oelek Method Finely dice the garlic, peel and grate the ginger.
Spanish garlic rabbit Serves 4 Ingredients 1 rabbit Salt Pepper 4 celery sticks 2 onions 2 tomatoes 4 cloves of garlic 5 tbsp olive oil 125 ml white wine 750 ml chicken stock 3 sprigs of thyme 4 bay leaves 100 g black olives, sliced Method Cut the rabbit into 6 pieces and season with salt and pepper.
Lamb cutlets with a pistachio crust Serves 4 Ingredients 2 racks of lamb (approx. 400 g each) 50 g pistachio nuts, finely chopped 50 g butter 30 g breadcrumbs 1/2 tsp thyme Salt Pepper 2 tbsp olive oil Method Mix the finely chopped pistachios with the butter and breadcrumbs.
Potato dumplings Serves 4 Ingredients 125 g potatoes 1/2 cube of fresh yeast (21 g) 80 ml lukewarm milk 1/2 tsp salt 250 g strong white flour 20 g softened butter 1 egg 200 g cream cheese with herbs For glazing Milk Method Peel and cook the potatoes and pass them through a potato ricer whilst still warm, then leave to cool.
Cheese soufflé Serves 8 Ingredients 20 g butter 30 g plain flour 200 ml hot milk Salt Pepper, freshly ground 1 pinch of ground nutmeg 1 pinch of cayenne pepper 4 egg yolks 120 g cheese, grated 4 egg whites Breadcrumbs 2 tbsp. grated Parmesan cheese 8 ramekins Method Melt the butter in a saucepan and stir in the flour (do not allow to brown).
Spring pie Serves 15 Ingredients 300 g puff pastry 1 red pepper 1 yellow pepper 3 spring onions 1 kg minced beef 1 garlic clove, finely chopped 100 g breadcrumbs 2 eggs Salt Pepper, freshly ground Paprika powder 2 tsp medium-hot mustard For glazing 1 egg yolk Water Method Dice the peppers and slice the spring onions.
Cheese pie Serves 8 Dough ingredients 1 cube of fresh yeast (42 g) 150 ml milk, lukewarm 150 g rye flour 200 g strong white flour 30 g butter 1/2 tsp salt 1/2 tsp sugar Filling ingredients 300 g chees.
Tortellini, ham and rocket bake Serves 6 Ingredients 125 g rocket 100 g air-dried ham 300 ml double cream 400 g sour cream Salt Pepper 800 g fresh Tortellini 300 g cherry tomatoes, halved 4 tbsp pine .
Mushroom cannelloni Serves 4 Ingredients 16 cannelloni Filling ingredients 1 onion 100 g cooked ham 350 g mushrooms 2 tbsp oil 75 g goat's cheese 100 g mozzarella 150 g cream cheese Salt Pepper 300 ml stock 100 g sour cream Topping 100 g grated Cheddar cheese Method Dice the onion, ham and mushrooms.
Dumplings with plum compote Serves 6 Ingredients 500 g strong white flour 1 cube of fresh yeast (42 g) 50 g sugar 250 ml milk, lukewarm 1 tsp ground cinnamon A pinch of salt 100 g softened butter 1 egg 120 g plum compote For dusting 40 g icing sugar Method Dissolve the yeast in lukewarm milk.
Sweet cherry soufflé Serves 8 Ingredients Butter 50 g ground nuts 200 g sour cherries 2 egg yolks 80 g icing sugar Pulp of 1 vanilla pod 250 g quark 20 g cornflour 2 egg whites For dusting 40 g icing sugar Method Grease the ramekins with butter and dust with the ground nuts.
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M.-Nr. 09 610 220 / 02 e n-G B H6100BP; H6200BP.
Un point important après l'achat de l'appareil (ou même avant l'achat) est de lire le manuel d'utilisation. Nous devons le faire pour quelques raisons simples:
Si vous n'avez pas encore acheté Miele H6200 BP c'est un bon moment pour vous familiariser avec les données de base sur le produit. Consulter d'abord les pages initiales du manuel d'utilisation, que vous trouverez ci-dessus. Vous devriez y trouver les données techniques les plus importants du Miele H6200 BP - de cette manière, vous pouvez vérifier si l'équipement répond à vos besoins. Explorant les pages suivantes du manuel d'utilisation Miele H6200 BP, vous apprendrez toutes les caractéristiques du produit et des informations sur son fonctionnement. Les informations sur le Miele H6200 BP va certainement vous aider à prendre une décision concernant l'achat.
Dans une situation où vous avez déjà le Miele H6200 BP, mais vous avez pas encore lu le manuel d'utilisation, vous devez le faire pour les raisons décrites ci-dessus,. Vous saurez alors si vous avez correctement utilisé les fonctions disponibles, et si vous avez commis des erreurs qui peuvent réduire la durée de vie du Miele H6200 BP.
Cependant, l'un des rôles les plus importants pour l'utilisateur joués par les manuels d'utilisateur est d'aider à résoudre les problèmes concernant le Miele H6200 BP. Presque toujours, vous y trouverez Troubleshooting, soit les pannes et les défaillances les plus fréquentes de l'apparei Miele H6200 BP ainsi que les instructions sur la façon de les résoudre. Même si vous ne parvenez pas à résoudre le problème, le manuel d‘utilisation va vous montrer le chemin d'une nouvelle procédure – le contact avec le centre de service à la clientèle ou le service le plus proche.
