Miele Oven H 310 User Manual

Operating instructions  
Ovens and cookers  
H 310, H 320  
H 316, H 326  
It is essential to read these  
operating instructions before  
installing or using the machine,  
to avoid the risk of accident,  
or damage to the machine.  
Q\}  
M.-Nr. 05 389 880  
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Contents  
To check and change an  
Cancelling an automatic  
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Contents  
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Description of the appliance  
Description of the appliance  
General view  
"E"-model: cooker with hob controls  
Control panel *  
Oven interior  
b Oven function selector  
c Oven temperature selector  
d Indicator light for oven heating  
e Timer *  
h Heating element for top heat and  
grilling with roof liner  
i Air inlet for fan  
j Runner heights 1, 2, 3, 4, 5  
k Oven door  
f Cooking zone controls  
g Indicator light for hob cooking areas  
* depending on model  
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Description of the appliance  
"B"-model: oven  
Control panel *  
Oven interior  
b Oven function selector  
c Oven temperature selector  
d Indicator light for oven heating  
e Timer*  
f Heating element for top heat and  
grilling  
g Air inlet for fan  
h Runner heights 1, 2, 3, 4, 5  
i Oven door  
* depending on model  
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Description of the appliance  
Accessories  
Hob  
The following accessories are supplied  
with this oven:  
The cookers with integrated hob con-  
trols can be combined with the follow-  
ing hobs:  
– baking tray  
KM 200  
– dual purpose grill pan / oven tray  
– non-tip rack  
KM 213, KM 227  
KM 215, KM 228  
– a roasting filter  
– a handle  
Data plate for hob  
– an anti-splash tray  
A second data plate is supplied with  
the hob, as the one on the appliance is  
not visible after installation. Please stick  
this into the space provided on the  
"After Sales Service" page of your hob  
instruction booklet for future reference.  
These and other accessories are also  
available to order from your Dealer or  
the Miele Spare Parts Department. See  
“Accessories” and “Extra Accessories”  
further on in this booklet for more de-  
tails.  
If contacting the Service Department,  
please quote the model and number of  
your hob.  
Please note  
For "B" model ovens (without hob con-  
trols), only the instructions relating to  
ovens are applicable.  
The instructions for hobs relate to "E"  
model cookers with hob controls, or to  
the hob of a free-standing cooker.  
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Description of the appliance  
Ceramic hob KM 215, KM 228  
b Vario cooking zone: 14.5 cm / 21 cm Ø  
c Cooking zone: 14.5 cm Ø  
d Cooking zone / Extended cooking zone: 17 cm Ø / 17 cm x 26 cm *  
e Cooking zone: 14.5 cm Ø  
f Hob display field, residual heat indicator  
Ceramic hob KM 213, KM 227  
As above except:  
* Cooking zone: 18 cm Ø  
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Description of the appliance  
Hob with enclosed hotplates KM 200  
b Cooking zone: 18 cm Ø  
c Cooking zone: 14.5 cm Ø  
d Cooking zone: 18 cm Ø  
e Cooking zone: 14.5 cm Ø  
f Cooking zone control: front left  
g Cooking zone control: back left  
h Cooking zone control: back right  
i Cooking zone control: front right  
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Caring for the environment  
Caring for the environment  
Disposal of the packing  
Disposal of your old machine  
material  
The transport and protective packing  
has been selected from materials  
which are environmentally friendly for  
disposal and can normally be recycled.  
Old machines contain materials which  
can be reclaimed or recycled. Please  
contact your dealer, your local waste  
collection centre or scrap merchant  
about potential recycling schemes,  
before disposing of the appliance.  
Ensure that any plastic wrappings,  
bags etc. are disposed of safely and  
kept out of the reach of babies and  
young children. Danger of suffocation!  
Ensure that the machine presents no  
danger to children while being stored  
for disposal. See the appropriate ad-  
vice in the "Warning and Safety instruc-  
tions".  
Rather than just throwing these ma-  
terials away, please ensure they are of-  
fered for recycling.  
10  
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Warning and Safety instructions  
Warning and Safety instructions  
Technical safety  
This appliance complies with all rele-  
vant legal safety requirements. Im-  
proper use of the appliance can,  
however, present a risk of both per-  
sonal injury and material damage.  
Before connecting the appliance to  
the mains supply make sure that  
the voltage and frequency correspond  
to the rating on the data plate, other-  
wise the appliance could be damaged.  
Consult a competent person if in doubt.  
Before installation and before using  
the appliance for the first time, read  
the operating instructions carefully.  
They contain important notes on  
safety, on the installation, operation  
and care of the appliance. This way  
you will avoid the risk of accidents  
and damage to the appliance.  
The electrical safety of this ap-  
pliance can only be guaranteed  
when continuity is complete between  
the appliance and an effective earthing  
system, which complies with local and  
national regulations. It is most import-  
ant that this basic safety requirement is  
tested by a qualified electrician. The  
manufacturer cannot be held respon-  
sible for the consequences of an inade-  
quate earthing system (e.g. electric  
shock).  
The appliance is not intended for  
use by young children or infirm per-  
sons without supervision.  
Young children should be super-  
wised to ensure that they do not  
play with the appliance.  
This appliance must only be oper-  
ated as a built-in appliance. This is  
necessary to ensure that all electrical  
components are shielded.  
Keep these instructions in a safe  
place and pass them on to any fu-  
ture user.  
Never open the casing of the ap-  
pliance.  
Tampering with electrical connections  
or components and mechanical parts  
is highly dangerous to the user and can  
cause operational faults.  
Correct usage  
The appliance is intended for do-  
mestic use to cook food, and in  
particular to bake, roast, defrost, cook,  
dry fruit etc, and to grill.  
Any other usage is at the owners risk  
and could be dangerous. The manufac-  
turer cannot be held responsible for  
damage caused by improper use of the  
appliance.  
Installation work and repairs may  
only be carried out by a suitably  
qualified and competent person in  
accordance with national and local  
safety regulations.  
Repairs and other work by unqualified  
persons could be dangerous. The  
manufacturer cannot be held respon-  
sible for unauthorised work.  
11  
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Warning and Safety instructions  
The appliance is only completely  
isolated from the electricity supply  
Use  
when:  
Caution, danger of burning.  
High temperatures are produced by  
the oven and the hob cooking areas.  
it is switched off at the wall socket  
or the mains fuse is withdrawn  
or the screw-out fuse is removed (in  
countries where this is applicable).  
Ensure that current is not supplied to  
the appliance while maintenance or  
repair work is being carried out.  
Great care should be taken to en-  
sure that small children do not  
touch the appliance when it is being  
used. The hob and also external parts  
of the oven such as the door glass,  
handle vent and control panel can  
become quite hot. For cookers with a  
hob turn pan handles inwards to pre-  
vent children from pulling pans over.  
Do not connect the appliance to  
the mains electricity supply by an  
extension lead.  
Extension leads do not guarantee the  
required safety of the appliance, (e.g  
danger of overheating).  
Children should not be left alone or  
unattended in an area where an  
oven is in use. They should never be  
allowed to sit or stand on any part of  
the oven or play with it.  
Do not store items of interest to child-  
ren in cabinets above an oven. Child-  
ren climbing on the oven to reach these  
items could be seriously injured.  
The oven is designed to be built  
into a tall unit. If you wish to install  
it in a base unit, the stainless steel rail  
above the control panel must be re-  
placed by a sealing strip. The sealing  
strip offers additional protection from  
any liquids that might spill down from  
the worktop, and can be purchased  
from the Miele Spare Parts dept.  
Oven  
This equipment is not designed for  
maritime use or for use in mobile in-  
stallations such as caravans, aircraft  
etc. However, it may be suitable for  
such usage subject to a risk assess-  
ment of the installation being carried  
out by a suitably qualified engineer.  
Use of heat-resistant oven gloves  
is recommended when placing  
food in the oven, turning or removing it.  
When working with "Conventional" heat-  
ing or when grilling, the element in the  
roof of the oven and the guard plate  
become very hot, and there is a danger  
of being burnt.  
Wait until the grill element has  
cooled down before lowering it for  
cleaning, to avoid the danger of burning.  
Do not use force to pull it down as  
this can cause the element to break.  
12  
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Warning and Safety instructions  
Do not use plastic containers.  
These melt at high temperatures  
and could damage the oven.  
Never add water to food on a hot  
baking tray or grill pan/oven tray or  
directly onto food in a hot oven. The  
steam created could cause serious  
burns or scalding and the sudden  
change in temperature can damage  
the enamel.  
Do not heat up unopened tins or jars  
of food in the oven, as pressure can  
build up and they may explode. This  
could result in injury or damage.  
Never line the floor of the oven with  
aluminium foil when using Conven-  
tional top and bottom heat A. Do not  
place a dish, tin, baking tray or grill  
pan/oven tray on the floor of the oven.  
Do not push pots and pans around  
on the oven floor as this could  
damage the surface.  
Do not lean or sit on the open oven  
door, or place heavy items on it.  
This could damage the appliance. Take  
care in the region of the hinges. The  
oven door can support a maximum  
load of 10 kg.  
If using a grill pan/oven tray made by a  
different manufacturer make sure that  
there is a gap of at least 6 cm between  
the bottom of the pan and the floor of  
the oven.  
When closing the oven door to pre-  
vent the risk of damage hold the  
handle firmly and do not let go of it until  
it is shut. Make sure that nothing gets  
trapped between the door and the  
oven.  
If these instructions are not observed  
the bottom heat will be blocked. This  
can cause permanent damage to the  
floor of the oven.  
Protective aluminium foil panels  
are available in retail outlets which  
are supposed to protect the oven cav-  
ity from soiling and reduce the need for  
cleaning. If used, cooking and baking  
times will increase considerably.  
Cover any food which is left in the  
oven to be kept hot. This avoids  
the food drying out. It also prevents  
steam condensing and possibly lead-  
ing to moisture damage in the oven.  
They can also cause damage to the ap-  
pliance (e.g. by blocking the heat).  
Bake any deep-frozen items such  
as pizzas on baking paper on the  
rack itself. Do not place them on the  
baking tray or in the grill pan/oven tray.  
This could cause the metal to distort to  
such an extent that it might be im-  
possible to remove the pan from the  
oven whilst it is still hot. This distortion  
would increase with subsequent use.  
Deep frozen foods such as oven chips  
or potato croquettes can be cooked on  
the baking tray or grill pan/oven.  
Ceramic hobs  
When switched on the cooking  
areas heat up. A residual heat indi-  
cator shows whether a cooking zone is  
hot.  
Do not cover the hob display field  
by a hot pan. This could cause  
damage to the residual heat indicators.  
13  
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Warning and Safety instructions  
In the event of any breakages or  
cracks occurring in the ceramic  
Do not use any pots or pans on the  
ceramic hob with bases with pro-  
hob it must be switched off immediately nounced edges or ridges, or which are  
and disconnected from the electricity  
supply.  
poorly enamelled.  
These could scratch or scour the hob  
surface permanently.  
Contact the Service Department.  
Do not use the hob until the damaged  
ceramic plate has been replaced. Con-  
tinued use would be dangerous as  
liquids etc. boiling over could penetrate  
to the electrical components through  
any crack and cause a short circuit.  
There is a seal between the hob  
frame and worktop and between  
the frame and the ceramic plate. Do  
not use any sharp pointed object, such  
as a knife, to clean these seals as they  
could become damaged.  
Do not use the hob as a resting  
place for any other objects. This  
could lead to a danger of the article  
catching fire or melting if there is any re-  
sidual heat or the hob is switched on in-  
advertently.  
Hobs with enclosed hotplates  
When switched on the cooking  
areas become hot. Danger of burn-  
ing.  
Avoid allowing liquids or foods con-  
taining salt to spill onto a stainless  
steel hob or trim. Should this happen  
wipe up any spillages containing salt  
immediately, to avoid corrosion.  
Do not use plastic or aluminium foil  
containers. These melt at high tem-  
peratures. Additionally, they could dam-  
age a ceramic hob as they melt.  
Do not allow either solid or liquid  
sugar or pieces of plastic or alu-  
mium foil to get on to the cooking  
zones when they are hot. If this is  
allowed to cool before the hob has  
been cleaned, the ceramic surface will  
be susceptible to pitting or even crack-  
ing.  
Switch the cooking zones off and while  
the hob is still warm, scrape all the  
sugar, plastic or aluminium remains  
from the hob with a shielded blade  
scraper taking care not to burn yourself.  
Do not use covers on the enclosed  
hotplates. Turning on the hotplate  
with the cover still in place could dam-  
age the hotplate. Putting a cover on a  
damp hotplate could lead to damage  
of the hotplate. Condensation trapped  
under the cover could cause corrosion.  
Do not use the hob as a resting  
place for any other objects. This  
could lead to a danger of the article  
catching fire or melting if there is any re-  
sidual heat or the hob is switched on in-  
advertently  
Do not drop anything on the ce-  
ramic hob.  
Even a light object such as an egg  
cup, could cause damage in certain cir-  
cumstances.  
Do not use plastic or aluminium foil  
containers. These melt at high tem-  
peratures. Additionally they could dam-  
age the hob as they melt.  
14  
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Warning and Safety instructions  
Under no circumstances use a  
steam cleaner to clean this ap-  
pliance. The steam could attack the  
electrical components and cause a  
short circuit.  
General notes  
Do not leave the appliance unat-  
tended when cooking with oils and  
fats as these can be a fire hazard if  
allowed to overheat.  
Using alcohol in your recipes:  
Often alcoholic drinks such as  
rum, cognac, wine, etc are used when  
preparing dishes and oven-cooking  
them.  
The high temperatures can cause the  
alcohol to vaporise.  
Please take note that under adverse cir-  
cumstances the alcohol can catch light  
on the hot heating elements.  
Do not use the oven to heat up the  
room. Due to the high tempera-  
tures radiated, objects left near the  
oven or hob could catch fire.  
Always ensure that food is suffi-  
ciently cooked or reheated. Many  
factors will affect the overall cooking  
time, including the size and amount of  
food, its temperature, changes to the  
recipe and the shape and size of cook-  
ing container. Some foods may contain  
micro organisms which are only de-  
stroyed by thorough cooking at tem-  
peratures over 70º C for a minimum of  
10 minutes. Therefore when cooking or  
reheating foods, e.g. poultry, it is par-  
ticularly important that food is fully  
cooked through. If in doubt select a  
longer cooking or reheating time.  
It is important that the heat is allowed  
to spread evenly throughout the food  
being cooked. This can be achieved  
by stirring and/or turning the food, and  
by observing a sufficiently long stand-  
ing time which should be added to the  
time needed for cooking, reheating or  
defrosting.  
In countries which may be subject  
to infestation by cockroaches or  
other vermin, pay particular attention to  
keeping the appliance and its surround-  
ings in a clean condition at all times.  
Any damage which might be caused  
by cockroaches or other vermin will not  
be covered by the appliance guarantee.  
Disposal of your old machine  
Before discarding an old machine  
switch off and disconnect it from  
the power supply. This should be done  
by a competent person. Cut off and ren-  
der any plug useless.  
Cut off the cable directly behind the  
machine to prevent misuse.  
When using kitchen appliances  
connected to sockets near the  
oven, ensure that the cable cannot  
come into contact with hot cooking  
zones or get trapped in a hot oven  
door, which could melt the cable insula-  
tion and be dangerous. Danger of elec-  
tric shock.  
The manufacturer cannot be held  
liable for damage caused by non-  
compliance with these Warning and  
Safety instructions.  
15  
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Before using for the first time  
Before using for the first time  
Setting the timer  
Cleaning the appliance  
Depending on model, your appliance  
may be fitted with a timer.  
Oven interior  
If there are any stickers on the floor  
of the oven, baking trays, oven/grill  
pan etc. these must be removed be-  
fore use.  
Wipe out the oven interior using  
warm water and a little washing-up  
liquid. Polish dry with a soft cloth.  
Do not close the oven door until the  
oven interior is dry.  
Rinse the accessories.  
After the appliance has been switched  
on "0.00" and "AUTO" flash in the dis-  
play.  
New appliances have a slight smell on  
first use. Running the oven for at least  
an hour at a high temperature will dissi-  
pate this more quickly.  
Setting the time of day  
(24 hour display)  
Press and hold buttons "g" and  
")" at the same time.  
Turn the oven function selector to  
"Fan Heat D".  
·
"0 00" and "AUTO" continue to flash.  
Select the highest temperature.  
Enter the time of day in hours and  
minutes with the + or button.  
Depending on the model the timer can  
also be used to set the finish time.  
Once the time has been entered, the  
clock advances minute by minute.  
Ensure the room is well ventilated  
during this process.  
Timer-controlled or manual operation  
This oven can be operated with timer  
control - see section "Timer", or  
manually. Press "i" to allow you to  
operate the oven manually.  
The "@" symbol will appear in the  
display, indicating that the oven can be  
used without the timer.  
16  
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Before using for the first time  
Ceramic hob  
Enclosed hotplates  
Thoroughly clean the ceramic hob be-  
fore first use, then clean regularly after  
use when just warm to the touch, or  
cold (see the section on "Cleaning and  
care").  
For the first few times of using a smell  
will occur.  
Heat the hotplates for about  
5 minutes at the highest setting.  
Do not place a pan on them.  
On first use the hob may give off a  
slight smell as moisture in the insulation  
evaporates.  
The protective coating which prevents  
the build-up of rust will smoke slightly  
as it hardens.  
Ensure the room is well ventilated  
during this process.  
17  
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Hobs  
Hobs  
Ceramic hobs  
Turn the control in a clockwise direc-  
tion until a resistance is felt. Other-  
wise the control can be damaged.  
Cooking zones  
The cooking zones are clearly marked  
on the hob. Only the zone that is  
switched on heats up. The surround  
remains relatively cool.  
Turn the control in a clockwise direc-  
tion only to the symbol "n".  
Then select the setting required.  
Turning the zone control back to "0"  
switches off:  
the cooking zone, and  
the extended area.  
Residual heat indicator  
There is a display field with a residual  
heat indicator for each zone.  
Once the zone is switched on, the indi-  
cator light comes on when a certain  
temperature is reached.  
Enclosed hotplates  
On hobs with enclosed hotplates, there  
are two different sizes and perfor-  
mance levels of hotplate.  
Do not cover the hob display field by a  
hot pan. This could cause damage to  
the residual heat indicators.  
After switching off, the residual heat in-  
dicator light stays on as long as the  
cooking zone remains hot.  
Do not touch these cooking zones  
or place any heat sensitive objects  
on them. Danger of burning.  
Extended area  
Only applicable to hobs with vario or  
extended cooking zones.  
The relevant cooking zone control is  
also used to switch on the vario /  
extended area.  
18  
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Hobs - use  
Hobs - use  
Hob controls  
Suggested hob settings  
The controls for the cooking zones / hot-  
plates regulate the heat output.  
Setting  
1
Melting butter,  
Chocolate  
Dissolving gelatine  
Preparing junket and yoghurt  
Only turn the controls in a clockwise  
direction until a resistance is felt,  
and back again.  
Turning them in the other direction  
will damage them.  
Keeping food warm  
Warming small quantitites of  
food/liquid  
Thickening sauces containing  
egg yolk, butter  
1 – 2  
Omelettes  
When a control is turned to a setting,  
the hob indicator light comes on. It  
goes out when all hob zone controls  
are turned off.  
Defrosting deep frozen items  
Cooking rice, pasta,  
porridge,  
Steaming fruit, vegetables,  
Cooking broths, pulse soups  
2 – 3  
3 – 5  
Braising meat, fish,  
vegetables  
Cooking dumplings, potatoes,  
soups  
Preparing jams, jellies, stewed  
fruit  
Using the hob  
Choose a high setting number for  
boiling/frying.  
Switch to a lower setting to continue  
cooking, when steam is visible at the  
rim of the lid.  
Frying chops, liver, sausage, fish,  
eggs  
5 – 7  
6 – 9  
Frying pancakes, dropped  
scones and  
other liquid batters  
Frying steaks  
Deep frying (chips, fritters)  
Boiling water  
Switching to a lower setting at the right  
time:  
avoids pans boiling over,  
food sticking,  
and saves electricity.  
These figures, which envisage approx. 4 help-  
ings, should only be taken as a guide. With deep  
pans, large quantities, or without the lid on, a  
higher setting is needed. With smaller quantities  
select a lower setting.  
19  
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Hobs - use  
Size of pan  
Choice of suitable pans  
Attention to correct choice and use of  
pans  
will help you obtain the best cooking  
result most economically,  
and generally avoid food boiling  
over and sticking.  
The diameter of the saucepan or frying  
pan should be very slightly larger than  
that of the hotplate/cooking area.  
Pan bases  
Pan lids  
For maximum economy of electricity  
when cooking or frying, only use pans  
with a flat or very slightly concave  
base. When hot the pan will rest evenly  
on the hob. Modern saucepans for elec-  
tric cookers are the most suitable and  
efficient for use on ceramic cooking  
zones, or solid hotplates.  
Cooking with the lid on the pan retains  
the heat.  
20  
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Hobs - use  
Notes on the use on hobs  
Aluminium or stainless steel pans  
with aluminium bases can leave  
marks with a metallic sheen on the  
ceramic surface. Clean these away  
at the earliest opportunity, (see Sec-  
tion on Cleaning and Care).  
(both ceramic and enclosed hot-  
plates)  
Before switching on, place a saucepan  
containing water or food to be cooked  
on the hotplate or cooking area. This  
prevents unnecessary use of energy or  
the hotplates warping or burning them-  
selves out.  
Never leave boiled-over sugar or sy-  
rups, plastic items or aluminium foil  
on the hob. If this does happen,  
switch the cooking zones off and  
while the hob is still warm scrape  
the sugar, plastic and aluminium re-  
mians from the hob with a shielded  
scraper blade, taking care not to  
burn yourself.  
Before starting to cook, make sure that  
the hotplates or cooking areas and the  
base of saucepan are clean and dry.  
This saves extra cleaning later on.  
Additional notes for ceramic hobs  
Take care before starting to cook  
that there is no grit or sand on the  
surface of the hob.  
If these residues are allowed to cool be-  
fore the hob surface has been cleaned,  
the ceramic surface will be susceptible  
to pitting or even cracking.  
This would scratch the surface, espe-  
cially if a pan was pushed across.  
Additional notes for enclosed hot-  
plates  
Do not use any pots or pans where  
the base has ridges, a pronounced  
edge or is poorly enamelled.  
Do not lay anything wet or damp  
across the hotplates.  
These could also cause scratches.  
If this does however happen, wipe the  
hotplate clean and switch on briefly to  
dry. This is necessary to avoid corro-  
sion.  
Do not push roasting tins or baking  
trays etc across the ceramic sur-  
face. Scratches could occur.  
21  
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Description of the systems  
Description of the systems  
Fan Heat D  
Conventional heating A  
This system works by the circulation of  
heated air.  
With the conventional method of heat-  
ing, radiant heat is directed onto the  
food from above and below. It is useful  
where a fairly long cooking time is re-  
quired and a deep colour and good  
rise are needed.  
A fan situated on the back wall of the  
oven sucks in the air, heats it over a  
ring element and blows the heated air  
through the carefully spaced openings  
in the rear panel of the oven, enabling  
lower temperatures to be used than  
with the Conventional heating system.  
It is usually necessary to pre-heat the  
oven for about 20 minutes when using  
this method.  
The oven does not usually need to be  
pre-heated as the heated air reaches  
the food straight away.  
Grill n  
The inner part of the upper heating ele-  
ment acts as the grill. This will glow red  
a few minutes after switching it on and  
is then ready for use.  
Exception: Pre-heating may be necess-  
ary for foods such as puff pastry and  
yeast mixtures where instant heat is re-  
quired to make them rise quickly.  
Pre-heat the grill for at least 5 minutes  
with the oven door closed, before  
placing food under the grill.  
Using the fan heating system you can  
bake and roast on different levels at the  
same time.  
Fan grill N  
The hot air from the grill is distributed  
over the food by the fan on the rear wall  
of the oven. This enables a lower tem-  
perature to be selected than for conven-  
tional grilling.  
Rapid heat-up Ä  
With Rapid heat-up the grill element,  
the bottom heat element and the fan all  
switch on at the same time so that the  
oven reaches the required temperature  
as quickly as possible. The indicator  
light above the temperature selector  
goes out when the required tempera-  
ture has been reached. The oven func-  
tion selector must then be turned to the  
function you wish to use.  
22  
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Ovens - use  
Ovens - use  
Controls  
There is an oven function selector and  
a temperature selector.  
Light H  
Turns on the oven light inde-  
pendently.  
Conventional A  
Top and bottom heat for baking /  
roasting traditional recipes, for fruit  
cake.  
Function selector  
Turn the function selector  
Grill n  
For grilling fish and cuts such as  
chops, steaks, poultry pieces, and  
kebabs.  
Grill with the oven door closed.  
Rapid heat-up Ä  
For reducing the heating up time  
and for pre-heating the oven.  
Also useful for cooking ready made  
meals.  
Fan heat D  
For baking or roasting on several le-  
vels at the same time.  
Fan Grill N  
clockwise, to select "Rapid heat-  
up Ä", "Fan heat D" or "Fan  
grill N".  
Ideal for grilling thicker items such  
as stuffed meat, kebabs and pieces  
of poultry etc. Grill with the oven  
door closed.  
anti-clockwise, to select "Light H",  
"Conventional A" and "Grill n".  
Turn the function selector clockwise  
only as far as the "Fan grill N" set-  
ting or anti-clockwise only as far as  
the "Grill n" setting. Do not attempt  
to turn it all the way round in either  
direction. Do not force it, this would  
damage the selector.  
23  
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Ovens - use  
Temperature selector  
Using the oven  
The "@" symbol must show in the  
timer display if you wish to operate  
the oven manually, i.e. using the  
temperature and function selectors  
without the timer. Press "i" to allow  
you to do this.  
Place the food in the oven.  
Turn the oven selector to the re-  
quired function.  
Use the temperature selector to set  
the required temperature.  
Remove the food from the oven when  
the cooking process has finished.  
The temperature can be freely selected  
within the given range.  
You can also programme the oven to  
end or delay the start of a cooking pro-  
cess automatically. See "Programming  
cooking time automatically".  
Turn the temperature selector in a  
clockwise direction to the required  
setting. Then turn it back in an anti-  
clockwise direction. Do not force it  
right round in a clockwise direction  
as this would damage the selector.  
When the temperature selector is  
turned to a temperature setting, the in-  
dicator light above the selector comes  
on.  
When the temperature is reached, the  
heating element switches itself off.  
When the temperature falls below that  
selected, the heating element switches  
on again automatically.  
24  
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Ovens - use  
With "Rapid heat-up" Ä  
Pre-heating the oven  
Pre-heating is only necessary in a few  
cases e.g:  
Do not switch on "Rapid heat-up Ä"  
for pre-heating the oven when bak-  
ing biscuits and small cakes, par-  
ticularly when batch baking be-  
cause the top tray will brown too  
quickly.  
With "Fan heat" D  
Pre-heating may be necessary for  
foods such as puff pastry and yeast  
mixtures where instant heat is  
Turn the function selector to "Rapid  
heat-up" Ä.  
required to make them rise quickly.  
With "Conventional" A  
Set the temperature you require.  
The oven heating comes on.  
It is usually necessary to pre-heat  
the oven for about 20 minutes when  
using this method where a fairly long  
cooking time is required and a deep  
colour and good rise are needed.  
When the indicator light above the  
temperature selector goes out for the  
first time, set the oven function you  
require for continued cooking or bak-  
ing and place the food in the oven.  
With "Grill" n  
You can use "Rapid heat-up Ä" to  
cook ready made meals (see  
relevant section).  
Pre-heat the grill for at least 5  
minutes with the oven door closed,  
before placing food under the grill.  
25  
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Accessories  
Accessories  
Baking tray, grill pan / oven  
Roasting (grease) filter  
tray and rack  
The roasting filter must be fitted in front  
of the fan when:  
using Fan heat D for roasting on the  
rack or in an open pot or roasting tin.  
using Fan grill N.  
The baking tray, grill pan / oven tray  
and rack are fitted with non-tip safety  
notches which prevent them being  
pulled right out when they only need to  
be partially pulled out.  
The droplets of fat caught up in the cir-  
culating air are deposited on the roast-  
ing filter. This helps to keep the oven  
and the area behind the interior back  
panel cleaner.  
When pushing the tray, pan and  
rack back in, always ensure that the  
safety notches are at the rear of the  
oven. (See illustration).  
Do not use the roasting filter when  
baking. This would increase the  
times needed for baking.  
The tray, pan and rack can then only  
be taken out of the oven by raising  
them upwards and then pulling out.  
26  
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Accessories  
Handle  
Anti-splash tray  
To be placed in the grill pan/oven tray  
when grilling and roasting.  
The juices from the food being cooked  
collect under the anti-splash tray, rather  
than being dried out, and they can then  
be used in sauces etc.  
To take baking trays or the grill pan /  
oven try out of the oven, or to put them  
into it.  
27  
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Timer  
Timer  
Depending on model, your appliance  
Symbols in the display  
may be fitted with a timer.  
The following symbols appear:  
l
Functions  
lights up when a short time is set.  
AUTO  
lights up when a cooking process is  
selected.  
flashes when the cooking time is  
complete.  
AUTO and @  
light up as the cooking time pro-  
ceeds.  
@
lights up when the oven can be  
switched on independently of the  
timer (manual operation).  
The timer can:  
show the time of day,  
switch the oven off, or on and off  
automatically.  
Push buttons  
With the push buttons you can:  
l
enter a short time as a minute  
minder.  
g
enter the duration of a cooking  
process.  
)
enter the end of a cooking process.  
i
cancel an entered cooking process.  
Switch the oven to manual oper-  
ation ("@" lights up in the display).  
+ and –  
enter or change times.  
28  
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Timer  
Time of day  
Short time (Minute minder)  
(24 hour display)  
The minute minder can be used to time  
any activity in the kitchen, e.g. boiling  
eggs.  
When the appliance is first con-  
nected to the power supply, or after  
a power cut "0 00" and "AUTO" flash  
in the display.  
The short time can be entered inde-  
pendently of another entered process.  
·
A short time in the range of 1 minute up  
to 23 hours 59 minutes can be entered.  
To set the time of day:  
Press and hold the buttons "g" and  
")" at the same time.  
Enter the short time  
Press the "l" button.  
·
"0 00" and "AUTO" continue to flash.  
Enter the required time in  
hours minutes using the + button.  
Enter the time of day in  
hours minutes with the + or button.  
·
·
"l" appears in the display.  
At the end of the short time  
- The "l" symbol goes out.  
As soon as the + or button is  
pressed, "@" lights constantly in the  
display.  
Once the time has been entered, the  
clock advances minute by minute.  
- An audible tone sounds for approx. 7  
minutes.  
If a cooking process had been entered,  
this will now be cancelled.  
The audible tone can be cancelled at  
any time by pressing the "l" button.  
Please note:  
The time of day can also be altered  
after the i button has been pressed,  
using the + or buttons.  
29  
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Timer  
Please note the following:  
Programming cooking time  
automatically  
For baking do not delay the start too  
long. This may affect the rising proper-  
ties of the dough or cake mixture, as it  
will dry out.  
Switch off automatically  
Turn the oven function and tempera-  
ture selectors to the required set-  
tings.  
The end of cooking time  
When the end of cooking time is  
reached  
Press the "g" button.  
"0·00" appears in the display.  
the oven heating switches off auto-  
Use the + button to enter the  
required time in hours minutes (up to  
a maximum of 10 hours).  
matically.  
·
an audible tone sounds for approx. 7  
minutes.  
"AUTO" appears in the display.  
– “AUTOflashes.  
Delaying the start of cooking time  
Pressing the "i" button cancels the  
audible tone and visual display.  
Turn the oven function and tempera-  
ture selectors to the required set-  
tings.  
However, as soon as the "i" but-  
ton is pressed the oven heating  
comes on again.  
First enter the cooking time:  
You must switch off the oven.  
Press the "g" button.  
·
"0 00" appears in the display.  
Turn the oven function and tempera-  
ture selectors to "0".  
Use the + button to enter the  
required time in hours·minutes (up  
to a maximum of 10 hours).  
Now set the end of cooking time:  
Press the ")" button.  
The time of day plus the cooking time  
entered appear in the display.  
Use the + button to set the end of  
cooking time.  
The oven goes off and "AUTO" appears  
in the display.  
30  
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Timer  
To check and change an  
entered time  
Cancelling an automatic  
process  
It is possible to check or change times  
entered for a cooking process, or with  
the minute minder at any time.  
Press the i button.  
As soon as the process has been  
cancelled, the oven heating and  
lighting come on again.  
Switch the oven off if you no longer  
need it.  
Checking  
Press the button of the time which is  
to be checked.  
g
The cooking time entered, or the  
amount of time left to run in a pro-  
gramme in progress is shown.  
Changing the audible tone  
There is a choice of 3 audible tones.  
Press the button.  
)
The end of the cooking process  
appears.  
The tone already set will sound.  
l
Press the button within approx.  
7 seconds of hearing this first tone. A  
different tone will be heard each time  
the button is pressed.  
The short time remaining is shown.  
Changing  
Stop pressing the button when you  
hear the tone you want. This tone will  
be adopted after approx. 7 seconds.  
Press the button of the time which is  
to be altered.  
Use the + or button to enter the  
required time.  
Only alter the audible tone when the  
oven is switched off.  
31  
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Baking  
Baking  
The following settings are recom-  
mended for baking:  
Fan Heat D  
Several levels can be used at the same  
time for baking. The recommended po-  
sitions are:  
Fan Heat D  
Conventional A  
1 tray = 1st runner from the bottom  
Bakeware  
2 trays = 1st and 3rd runners from  
the bottom  
For the best baking results make sure  
that you chose bakeware in a material  
suitable for the particular heating sys-  
tem.  
3 trays = 1st, 2nd and 5th runners  
from the bottom.  
Fan Heat D  
When baking moist biscuits, cakes  
or bread, do not bake on more than  
two levels.  
Most types of heat-resistant tins or  
dishes are suitable, including thin-  
walled and bright, non-reflective met-  
al tins. Place the tin or dish on the  
baking tray in the oven.  
If baking on three levels place tins  
on the oven tray on the 1st runner  
position and on baking trays on the  
other runner levels.  
Conventional A  
The following baking tins give an  
evenly browned result:  
Dark metal, aluminium or enamel tins  
with a matt finish are preferable.  
Heat resistant glass dishes can also  
be used.  
Remember to remove the roasting  
(grease) filter from in front of the fan  
opening. Otherwise the baking time  
will be longer and results uneven.  
Avoid bright, shiny metal tins. These  
reflect heat which means that the  
heat does not penetrate to the food  
effectively and will result in uneven  
or poor browning. In some cases the  
cakes might not cook properly.  
Place the tin or dish directly on the  
non-tip rack in the oven.  
With Fan Heat D lower baking tem-  
peratures are needed than with the  
Conventional A setting. See the bak-  
ing charts.  
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Baking  
Bake any deep-frozen items such as  
Conventional A  
pizzas on baking paper on the rack it-  
self. Do not place them on the baking  
tray or in the grill pan/oven tray.  
Use dark metal or enamel tins with  
a matt finish.  
This could cause the metal to distort to  
such an extent that it might be im-  
possible to remove the pan from the  
oven whilst it is still hot. This distortion  
would increase with subsequent use.  
Deep frozen foods such as oven chips  
or potato croquettes can be cooked on  
the baking tray or grill pan/oven.  
Bright, shiny metal tins result in  
uneven or poor browning and in  
some cases cakes might not cook  
properly.  
This function is particularly good for  
rich fruit cakes, pastries and breads  
where a fairly long cooking time is re-  
quired and a deep colour and good  
rise are needed.  
The Baking Chart gives sugges-  
tions for temperature, runner height  
and timing.  
It is usually necessary to pre-heat the  
oven for about 20 minutes when using  
this method.  
For even browning:  
Place tins on the rack on runner level  
1 or 2.  
in general select the middle tem-  
perature.  
Increasing the temperature and re-  
ducing the time can have an ad-  
verse effect on even browning. In  
some cases cakes might not cook  
properly.  
General notes  
Select the runner height according  
to the recipe and the setting chosen.  
Just before the end of baking time  
test to see if the cake is done.  
Insert a metal or wooden skewer into  
the centre.  
If it comes out clean, without dough  
or crumbs sticking to it, the cake is  
ready.  
Place rectangular tins in the oven as  
shown in the illustration.  
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Baking chart  
Baking chart  
Fan Heat D  
Temperature  
in °C  
rec. runner  
from bottom  
Time  
in mins.  
Creamed mixture  
Madeira cake  
150 170  
160 170  
160 170  
-
1
-
1
1
-
50 60  
20 25  
25 30  
-
Rich fruit cake (20 cm)  
Victoria sandwich (tin)  
Fudge brownies (tray)  
Date and walnut cake  
Cookies  
150 170  
150 170  
1, 3  
1, 2, 5  
15 20  
20 25  
Small cakes 1) 3)  
Whisked mixture  
Souffle 1) 3)  
180 190  
160 180  
160 180  
2
1
1
25 30  
20 25  
20 25  
Flan base 1) 3)  
Swiss roll 1) 3)  
Rubbed-in mixture  
Sweet pastry base  
Scones  
150 170  
200 210  
170  
160 180  
160  
1
1, 3  
1
2
1
20 25  
20 25  
30 35  
60 115  
20  
Crumble  
Teabread 1)  
Shortbread  
Apple pie 1)  
150 170  
190 210  
1
1
55 75  
25 35  
Savoury pastry 2)  
Yeast mixtures  
Wholemeal rolls  
Lardy cake  
-
-
-
-
-
-
Stollen  
150 170  
160 180  
190 210  
170 190  
170  
1
1
1
1
45 65  
40 50  
60 70  
40 50  
20 25  
White bread  
Wholemeal bread 1)  
Pizza (tray) 1)  
Hot cross buns  
1, 3  
Choux pastry 1)3)  
Eclairs  
Flaky pastry 1)  
160 180  
1, 3  
1, 3  
30 40  
170 190  
20 25  
Meringues 1)  
Macaroons  
Meringues  
120 140  
60 70  
1, 2, 5  
1
30 50  
3 - 4 hrs  
1) Pre-heat oven with "Conventional A" heat.  
2) Pre-heat oven with "Fan Heat D" and "Conventional A" heat.  
3) Do not switch on "Rapid heat-up Ä" during the heating up phase.  
34  
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Baking chart  
Conventional heat A  
Temperature  
in °C  
Recommended runner  
height from bottom  
Time  
in mins.  
160 180  
150 130  
1
1
-
50 60  
100 140  
-
-
-
-
2
-
-
105 120  
-
160  
-
180 200  
2
12 15  
190  
180 200  
190 210  
2
1
25 30  
15 20  
15 20  
1 or 2  
180 200  
200 210  
170 180  
160 180  
-
1 or 2  
1 or 3  
1 or 2  
2
15 20  
20 25  
30 35  
60 115  
-
-
180 200  
230 250  
1
55 75  
25 35  
1 or 2  
200 220  
200 220  
170 190  
190 210  
210 230  
190 210  
170 190  
1 or 2  
2
20 25  
25 35  
45 65  
40 50  
60 70  
40 50  
20 25  
1 or 2  
1 or 2  
1 or 2  
1 or 2  
1 or 2  
190 210  
1 or 2  
1 or 2  
25 35  
200 220  
15 20  
130 150  
2
30 50  
The information given in this chart is intended only as a guide. See the cook book supplied with  
your oven for further details.  
35  
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Roasting  
Roasting  
We recommend the following settings  
Open roasting:  
for roasting in the oven:  
Use shelf position 1 for roasting.  
Exception: With Conventional A use  
shelf position 2 when roasting poultry  
weighing up to 1 kg, a cut of meat, or  
fish.  
Fan Heat D  
Conventional A  
Fan Heat D  
When roasting on the rack or in an  
open dish, make sure the roasting  
(grease) filter is fitted in front of the  
fan in the back of the oven interior  
before starting.  
The "Fan Heat D" system uses an ap-  
proximately 20°C lower roasting tem-  
perature than the "Conventional" heat-  
ing system.  
For roasting directly on the rack K  
the temperature needs to be about  
20°C lower than for roasting in a  
covered pot L.  
When roasting on the rack place the  
rack and anti-splash tray over the grill  
pan / oven tray and push them in  
together.  
The roasting time will depend on the  
type of meat, the size and thickness of  
the cut.  
We recommend roasting in a  
covered pot L:  
This ensures that sufficient stock re-  
mains for making gravy.  
The oven stays cleaner, too.  
Roasting pots with a lid, made from  
earthenware, cast iron, ovenproof china  
or glass, and roasting foil are suitable.  
Make sure that the pot and lid have  
heat-resistant handles.  
Place the covered pot on the rack into  
a cold oven.  
Exception: Pre-heat the oven to the tem-  
perature recommended in the recipe  
when cooking roast beef or beef fillet.  
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Roasting  
Calculating roasting time:  
Roasting in a covered pot L  
The traditional British method is to allow Season the meat and place in the pot.  
15 to 20 minutes to the lb, according to  
type of meat, plus approx. 20 minutes,  
Add some knobs of butter or margarine  
or a little oil or cooking fat. Add about  
adjusting length of time as roasting pro- 1/8 litre of water when roasting a big  
ceeds, to obtain the required result.  
lean joint of meat (2-3 kg) or roasting  
poultry with a high fat content.  
Alternatively, multiply the height of the  
joint by the time per cm for the type of  
meat, as in the chart.  
Roasting on the rack K  
Place a little water in the tray. Add a  
little fat or oil to very lean meat or place  
a few strips of bacon on the top. Do not  
add too much liquid to the tray during  
cooking as this will hinder the browning  
process. Baste during cooking.  
Type of meat  
time per cm  
height of meat  
Beef / Venison  
Pork / Veal / Lamb  
Roast beef / Fillet  
15-18 mins.  
12-15 mins.  
8-10 mins.  
Example:  
Beef roast, 8 cm high  
Roasting poultry  
For a crisp finish, baste the poultry ten  
minutes before the end of cooking time  
with slightly salted water.  
8 x 15 mins. per cm = 120 mins. roast-  
ing time  
Tips:  
Roasting deep frozen meat  
Do not select a roasting temperature  
which is higher than that recom-  
mended. The meat will become brown,  
but will not be cooked properly.  
Deep frozen meat should be  
thoroughly defrosted beforehand.  
Browning only occurs towards the end  
of the roasting time. Remove the lid  
about halfway through the roasting time  
if a more intensive browning effect is  
desired.  
After the roasting process is finished  
take the roast out of the oven, wrap in  
aluminium foil and leave to stand for  
about 10 minutes.  
This helps retain juices when the meat  
is carved.  
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Oven roasting chart  
Oven roasting chart  
Rec.  
runner  
from  
Fan Heat D1)  
Conventional A  
Temp. °C  
Time  
Temp. °C  
in a pot  
L2)  
Time  
in mins.  
in a pot  
in mins  
bottom  
L2)  
Beef  
apprx. 1 kg  
1
180-200  
100-120  
220-240  
100-120  
Sirloin,  
Steak 3)  
apprx. 1 kg  
apprx. 1 kg  
apprx. 1 kg  
apprx. 1 kg  
apprx. 1 kg  
apprx. 1 kg  
apprx. 1.5 kg  
0.8-1 kg  
1 3)  
1
190-210  
180-200  
170-190  
170-190  
170-190  
170-190  
170-190  
170-190  
35-45  
90-120  
100-120  
100-120  
50-60  
240-260  
220-240  
210-230  
200-220  
200-220  
210-230  
210-230  
200-220  
35-45  
90-120  
100-120  
110-130  
50-60  
Venison, game  
Leg of pork  
Rolled pork  
Meat loaf  
1
1
1
Veal  
1
100-120  
90-120  
50-60  
100-120  
90-120  
50-60  
Shoulder of lamb  
Poultry  
1
1 3)  
Poultry  
apprx. 2 kg  
1
1
170 190  
170 190  
90 110  
120 150  
200 220  
200 220  
90 110  
120 150  
Poultry with stuffing apprx. 2 kg  
Poultry  
apprx. 4 kg  
1
1 3)  
160-180  
160-180  
150-180  
35-55  
190-210  
200-220  
150-180  
35-55  
Whole fish  
apprx. 1.5 kg  
Unless otherwise stated, the times given are for an oven which has not been pre-heated.  
1) Fit the grease filter in place when using "Fan Heat D".  
2) When roasting on the rack K, set the temperature 20°C lower than given.  
3) Pre-heat the oven when using "Fan Heat D" and "Conventional A".  
4) 2nd runner from the bottom when using the "Conventional A" setting.  
+
The information given in this chart is intended only as a guide. See the cook book  
supplied with your oven for further details.  
38  
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Defrosting  
Defrosting  
You can also use the oven for defrost-  
Do not refreeze food once it has  
thawed.  
ing.  
To defrost select "Fan heat D" with a  
temperature setting of up to a maxi-  
mum of 50 °C.  
The time needed for defrosting de-  
pends on the type and weight of the  
food, and at what temperature it was  
deep frozen.  
For defrosting meat and delicate foods  
do not set a temperature. The fan on  
the rear wall will then circulate cool air  
(at room temperature) around the oven.  
Please note:  
Where possible remove the packa-  
ging and put the food to be de-  
frosted on a baking tray or into a  
dish.  
All meat and poultry should be fully  
defrosted before cooking. Do not  
use the liquids from defrosting.  
When defrosting poultry put it on the  
rack over the grill pan / oven tray to  
catch the defrosted liquid, so that  
the meat is not lying in this liquid.  
It is particularly important to ob-  
serve food hygiene rules when de-  
frosting poultry. Do not use the liq-  
uid from the defrosted poultry. Pour  
it away, and wash the tray, the sink  
and your hands.  
Fish does not need to be fully de-  
frosted before cooking. Defrost so  
that the surface is sufficiently soft to  
take herbs and seasoning.  
39  
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Cooking  
Cooking  
Casseroles  
Please note:  
When choosing which oven level to  
use, take into account the size of the  
dish with its lid. The following oven set-  
tings are recommended:  
Cover dishes which are to be cooked  
in their own juice and/or steam, e.g.  
potatoes or vegetables, so that they do  
not dry out. If there is no lid use alumi-  
nium foil or damp cooking parchment.  
Fan Heat D  
Conventional A  
Cook without a lid when a crusty fin-  
ish or topping is required, eg for meat  
or au gratin dishes.  
The following dishes are suitable for  
this type of slower cooking:  
covered pots made of ovenproof glass  
and china, and earthenware pots,  
which could also be used as serving  
dishes. They should have heat-resistant  
handles and knobs.  
Poaching  
Fish or fruit can be poached in the  
oven in a covered dish.  
Put the rack in at the 1st runner  
height from the bottom, and place  
the prepared casserole with the food  
for braising or stewing on this.  
Bottling  
Bottling should only be undertaken by  
an experienced cook who has received  
proper training in this method of pres-  
erving fruit and vegetables, and under-  
stands the implications of the chemical  
reactions involved.  
Select the oven setting and the tem-  
perature.  
Fan Heat D . . . . . . . . . . . . . 170-190°C  
Conventional A . . . . . . . . . . 190-210°C  
Cooking times  
Consult your cook book.  
40  
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Cooking  
Cooking ready made meals  
Observe recommended tempera-  
tures, cooking times and position in  
the oven given on manufacturers  
packaging.  
The "Rapid heat-up Ä" function can  
be used on its own for preparing ready  
made meals such as pizza, pre-pre-  
pared lasagne, filled baguettes, etc.  
However, when used on its own it is not  
suitable for baking and conventional  
cooking.  
You can also programme the oven to  
end or delay the start of a cooking pro-  
cess automatically, see "Programming  
cooking time automatically".  
When preparing ready made meals  
with this function only use one level of  
the oven. If you wish to cook on more  
than one level at the same time select  
"Fan heat D" instead.  
Bake any deep-frozen items such as  
pizzas on baking paper on the rack  
itself. Do not place them on the bak-  
ing tray or in the grill pan/oven tray.  
This could cause the metal to distort  
to such an extent that it might be im-  
possible to remove the pan from the  
oven whilst it is still hot. This distor-  
tion would increase with subsequent  
use.  
Deep frozen foods such as oven  
chips or potato croquettes can be  
cooked on the baking tray or grill  
pan/oven.  
Turn the function selector to "Rapid  
heat-up Ä".  
Set the temperature you require.  
The oven heating comes on.  
When the indicator light above the  
temperature selector goes out for the  
first time, do not select another oven  
function.  
Place the dish in the pre-heated  
oven.  
41  
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Grilling  
Grilling  
Grilling on the rack  
Pre-heat the grill for at least  
5 minutes with the oven door shut.  
Grilling with the oven door shut  
saves energy and minimizes  
cooking smells.  
The oven has two grill settings:  
Grill n  
Assemble the grill pan, anti-splash  
tray and rack as shown.  
For grilling thin cuts and for browning.  
Place the food on the rack.  
Fan Grill N  
For grilling larger items, for example,  
poultry, rolled meat.  
Turn the oven function selector to the  
required grill setting.  
Set the temperature:  
Put the roasting filter in front of the  
fan grille in the back of the oven  
when using this setting.  
Food to be grilled  
temperature  
max.  
Thin cuts  
such as chops, steak  
Thicker cuts  
such as chicken, kebabs  
Preparing food for grilling  
Clean, wipe and season.  
240°C  
Add a little oil if necessary. Other fats  
quickly become black or cause the  
food to smoke. A little butter can be  
added to chicken if desired.  
To grill thicker pieces of food more  
gradually after an initial high tempera-  
ture, continue grilling at a lower tem-  
perature setting to allow the food to  
cook through to the centre.  
Clean flat fish and slices of fish in the  
normal way. To enhance the taste add  
a little salt or squeeze a little lemon  
juice over the fish.  
42  
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Grilling  
Pre-heat the grill for at least  
5 minutes with the oven door shut.  
Useful grilling hints  
It is best to grill food of a similar thick-  
ness at the same time so that the grill-  
ing time for each item does not vary  
too greatly.  
Place the grill pan under the grill.  
Make sure you insert the grill pan at the  
appropriate level for the height of the  
food to be grilled:  
Most items should be turned half way  
through cooking.  
thin cuts = level 4 or 5  
One way of finding out how far through  
a piece of meat has been cooked is to  
press down on it with a spoon.  
thicker cuts = level 3 or 4  
Grilling time  
If there is very little resistance to the  
pressure of the spoon, it is still red  
on the inside ("rare").  
Flat pieces of fish and meat usually  
need about 5-6 minutes a side depend-  
ing on their texture.  
Thicker pieces need longer.  
If there is some resistance, the inside  
will be pink ("medium").  
With rolled meat allow approx.  
10 minutes per cm diameter.  
If there is great resistance, it is  
thoroughly cooked through ("well  
done").  
43  
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Grill chart  
Grill chart  
Pre-heat the grill for at least 5 minutes with the door shut before using.  
Food to be grilled  
Grill n  
Temperature  
Fan grill N 1)  
Runner  
bottom  
Grilling  
time  
Temperature  
Grilling  
time  
in °C  
in °C  
(mins) 2)  
(mins) 2)  
Flat items of food  
Beef steaks  
Kebabs  
4 or 5  
3
max.  
240  
10 16  
25 30  
20 25  
12 18  
8 12  
14 20  
10 15  
12 16  
16 20  
2 4  
220  
220  
10 16  
25 30  
20 25  
18 20  
10 14  
16 20  
12 17  
12 16  
20 25  
3 5  
Chicken kebabs  
Escalopes  
3
240  
200 220  
220  
4 or 5  
4 or 5  
4 or 5  
4 or 5  
4 or 5  
4 or 5  
4 or 5  
4 or 5  
4 or 5  
2 or 3  
max.  
max.  
max.  
max.  
max.  
max.  
max.  
max.  
max.  
max.  
Liver slices  
Burgers  
220  
220  
Sausages  
220  
Fish fillet  
220  
Small trout/mackerel  
Toast  
220  
220  
Hawaii-toast  
Tomatoes  
7 9  
220  
4 6  
6 8  
220  
6 8  
Peach halves  
6 8  
220  
7 10  
1) Fit the roasting filter when "Fan grilling".  
2) Turn half way through the grilling time.  
The information given in this chart is intended only as a guide. See the cook book supplied with your  
oven for further details.  
44  
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Cleaning and care  
Cleaning and care  
Ceramic hob surface  
Treat the surface of your ceramic hob  
with the same care as any other glass  
surface.  
Never use scouring agents or pads,  
or strong cleaners such as oven  
sprays or stain removers, as these  
could harm the surface.  
There is a seal between the hob  
frame and worktop and between the  
frame and the ceramic plate. Do not  
use any sharp pointed object, such  
as a knife, to clean these seals as  
they could become damaged.  
For stubborn spillages use a shielded  
blade scraper.  
Then wipe with a damp cloth or  
sponge.  
Clean after each use  
Any minor spills which have not  
dried on can be wiped off with a  
damp cloth or sponge. If washing up  
liquid or a similar cleaner is used, light  
blue staining might occur.  
Removing marks  
Light marks with a metallic sheen  
(aluminium deposits) on the hob sur-  
face can be removed once the hob has  
cooled down by using a suitable pro-  
prietary cleaner.  
These stains can be removed with a  
proprietary ceramic hob cleaning  
agent, although it may take several ap-  
plications.  
Lime deposits (caused for example by  
water boiling over, or damp pan bases)  
can be removed with vinegar or a pro-  
prietary hob cleaner.  
45  
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Cleaning and care  
Some cleaners incorporate a silicone  
ingredient which acts as a protective  
film on the hob. It makes the hob sur-  
face smoother and prevents water and  
soiling adhering to the surface.  
Removal of sugar, or syrups, plastic  
or aluminium foil  
If such problems occur, switch off  
the hob, but do not let it cool down.  
Scrape the sugar or other residue  
thoroughly from the hob with a  
shielded blade scraper taking care  
not to burn yourself.  
However, cooking at high temperatures  
reduces the effect and the cleaner  
needs to be reapplied for renewed ef-  
fect.  
By always cleaning the ceramic sur-  
face with one of these special cleaners  
you will help to avoid the damage  
caused by sugar and syrups and alumi-  
nium foil deposits.  
When the hob is cool, clean with a pro-  
prietary cleaner.  
Suitable cleaners  
There are proprietary cleaners on the  
market for cleaning ceramic hobs.  
Follow the manufacturers instruc-  
tions.  
Do not apply to the hob when still  
hot.  
After applying the cleaner let it dry  
and then rub it off using paper  
kitchen towels.  
Remove every trace of cleaner from  
the hob with a damp cloth. It could  
have an adverse effect on the hob  
when heated up.  
46  
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Cleaning and care  
Cleaning and care  
Enclosed hotplates  
Hob trough  
Do not use any knives, hard  
brushes, scouring agents or pads  
as these could scratch.  
Hotplates  
Wipe off any spilt food with a damp  
cloth after the hotplates have cooled  
off. Use a plastic scouring pad if  
necessary for stubborn spills.  
Never use cleaning agents contain-  
ing abrasive substances such as  
sand, soda, acids or chemical sol-  
vents as these could damage the  
surface material.  
Moisture or dirt must not penetrate  
the hotplate interior.  
The hotplates can be scoured, but not  
the hotplate surround.  
Clean the hob with a hot water and  
detergent solution, or with a suitable  
non-abrasive proprietary cleaner for  
stainless steel.  
After cleaning switch on the damp  
hotplates for a short time to dry out,  
to avoid corrosion.  
Regular cleaning with a small amount  
of proprietary cleaner for stainless steel  
will help protect the surface.  
Occasional treatment with a thin film  
of oil, or proprietary cleaner for solid  
hotplates is recommended.  
Remove any spills of food or water  
containing salt as soon as possible,  
as these could cause corrosion.  
Hotplate surround  
This can be cleaned with a suitable  
stainless steel cleaner.  
Where spills have dried on, soak for a  
short time to make cleaning easier.  
Do not use any cleaning agent with  
a scouring effect.  
47  
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Cleaning and care  
Cleaning and care  
Appliance front and control  
Accessories  
panel  
Do not leave accessories in the  
oven when not in use.  
Wipe down the appliance front and the  
control panel with a mild cleaning  
agent or a solution of hot water with a  
little washing up liquid. Wipe dry with a  
soft cloth.  
Roasting filter  
Clean in a solution of hot water and a  
little washing up liquid or in the dish-  
washer.  
Do not use abrasive cleaning  
agents, sponges or brushes, as  
these would scratch the surface.  
Note: some dishwasher detergents  
may cause the surface of the metal fil-  
ter to discolour. This discolouration will  
not affect the functioning of the filter in  
any way.  
White or coloured fronts  
For ovens with a white or coloured fin-  
ish we recommend after each use wip-  
ing:  
the oven door handle and  
the control panel  
with a damp cloth and some washing  
up liquid. This will help deter soiling  
from sticking on and becoming difficult  
to remove.  
Baking tray, grill pan / oven tray, rack  
and side supports.  
The surfaces of these have been  
treated with PerfectClean enamelling.  
They should be cleaned in the same  
way as other surfaces with Perfect-  
Clean enamelling. See "PerfectClean".  
Stainless steel fronts  
Never use cleaners containing  
chlorides, sand, soda or scouring  
agents. These will leave scratches  
and damage the surface.  
Apply a non-abrasive proprietary stain-  
less steel cleaner sparingly and evenly  
using a soft cloth following the manu-  
facturers instructions.  
48  
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Cleaning and care  
Normal soiling  
PerfectClean  
Clean as soon as possible after each  
use with a dishcloth, soft sponge (e.g.  
the Vileda sponge as supplied with the  
oven) or a soft nylon brush, and a solu-  
tion of hot water and a little washing up  
liquid.  
Before using for the first time  
remove any stickers from Perfect-  
Clean surfaces.  
The enamelled surfaces of the oven in-  
terior, baking tray, grill pan / oven tray,  
rack and side supports have been  
treated with a new type of enamelling  
called "PerfectClean".  
Stubborn soiling  
Stubborn soiling e.g. from roasting may  
need to be soaked first with a damp  
sponge to loosen it and if necessary a  
scraper suitable for glass surfaces can  
be used to remove it.  
This surface has very good anti-stick  
properties which is much easier to  
keep clean than conventional oven ena-  
mel.  
After cleaning rinse thoroughly with  
clean water. The water must run off the  
surface easily. Any residual cleaning  
agents will hinder this effect.  
Food can be taken off it more easily  
and soiling from baking and roasting is  
easier to remove.  
The following notes on cleaning and  
care should ensure that the anti-stick  
and easy clean properties of Perfect-  
Clean last for many years.  
Using oven sprays on very stubborn  
soiling  
Some oven cleaners contain strong  
alkalines and / or abrasive  
materials. Because the enamel is  
designed to be easily cleaned the  
use of these cleaners is not recom-  
mended.  
However if you still cannot get the  
surface clean, an oven cleaner can  
be used.  
Do not attempt to use on a hot oven  
or accessories. Allow the Perfect-  
Clean surfaces to cool down to  
room temperature before applying  
oven sprays!  
PerfectClean surfaces can be treated  
as you would treat glass. If you are un-  
sure whether a particular cleaning pro-  
duct is suitable for PerfectClean con-  
sider whether you could clean a  
window pane with the product without  
damaging it.  
Food can be sliced or cut up on the  
PerfectClean surface in the same way  
as on a baking tray with conventional  
enamel.  
Allow the oven and any accessories  
to cool down before cleaning.  
Danger of burning!  
49  
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Cleaning and care  
Remove the catalytic back panel  
and roof panels before using oven  
sprays. The chemicals used in oven  
sprays will damage catalytic ena-  
mel rendering it ineffective.  
The following cause lasting damage  
to the surface structure and reduce  
the anti-stick effect and must not be  
used on PerfectClean surfaces:  
abrasive cleaning agents  
cleaning agents for ceramic hobs  
wire wool or metal scourers  
pot scourers  
Apply a spray oven cleaner to the  
soiled areas. Leave to take effect for a  
couple of minutes only!  
oven cleaning pads  
If necessary use a soft sponge (e.g.  
the Vileda sponge as supplied with the  
oven), soft nylon brush or a scraper  
suitable for glass surfaces to loosen  
the soiling.  
sponges and cloths which have  
previously been used with  
abrasive cleaning agents.  
oven spray must not be used in a  
hot oven or left on for too long.  
items coated with PerfectClean  
enamelling must not be cleaned  
in a dishwasher.  
Repeat the process if necessary.  
After cleaning rinse thoroughly with  
clean water and then dry thoroughly.  
Note  
Important  
Soiling such as spilt juices and cake  
mixtures are best removed whilst the  
oven or tray is still warm. Exercise cau-  
tion, make sure the oven is not hot -  
danger of burning!  
For optimum performance of the Per-  
fectClean enamel it is important to  
clean the oven and accessories after  
each use.  
The surfaces will become harder to  
clean and the anti-stick properties will  
deteriorate if soiling is not removed  
after each use and allowed to build-up.  
In extreme cases cleaning may even  
become impossible.  
Spilt fruit juices may cause lasting dis-  
colouration of the surfaces and roast-  
ing can cause matt areas to appear.  
Clean these following the instructions  
given above and do not try and use  
force to remove them! This discolour-  
ation is permanent but will not affect  
the efficiency of the enamel.  
50  
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Cleaning and care  
Cleaning and Care  
Catalytic enamel surfaces  
Cleaning by hand  
The removable back panel and roof  
liner are coated with a dark grey cata-  
lytic enamel.  
Allow the oven to cool down before  
cleaning. Danger of burning!  
Catalytic enamelled panels should  
be cleaned using a solution of hot  
water with a little washing up liquid  
applied with a soft nylon brush.  
During fan operated cooking circulat-  
ing air in the oven deposits oil and fat  
splashes predominantly on the back  
panel of the oven. These splashes are  
burnt off when the temperature of the  
oven reaches over 200°C during bak-  
ing or roasting. The higher the tempera-  
ture the more effective the process.  
Do not use abrasive cleaning  
agents, hard brushes, scouring  
pads or cloths, steel wool, knives or  
other abrasive materials and do not  
use oven spray on catalytic enamel  
as the chemicals used in oven  
sprays will damage catalytic ena-  
mel rendering it ineffective.  
If using oven sprays on Perfect-  
Clean oven surfaces the catalytic  
back panel and roof panel must first  
be removed from the oven.  
The oven and accessories should be  
cleaned after each use. Otherwise fur-  
ther baking and roasting will cause the  
deposits to bake on even harder and  
cleaning may become difficult and in  
extreme cases impossible.  
51  
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Cleaning and care  
Catalytic cleaning process  
To clean at high temperatures:  
Turn the oven selector to  
Fan heat D.  
Before cleaning the catalytic panels  
using high temperatures, make sure  
that all PerfectClean surfaces have  
been cleaned as previously de-  
scribed. Otherwise, the high tem-  
peratures can cause deposits to  
become baked on to the Perfect-  
Clean surfaces and become im-  
possible to remove.  
Turn the temperature selector to the  
highest setting.  
Run the oven for approx. 1 hour. The  
length of time will depend on the  
level of soiling.  
It is a good idea to set the finish time  
for the process using the timer. This  
way you will not forget to switch the  
oven off at the end.  
If, after manual cleaning, the oven is  
still heavily soiled, heating it to a high  
temperature will help remove further  
soiling caused by oil and grease  
splashes from the catalytic surfaces.  
Any remaining soiling will gradually dis-  
appear with each subsequent use of  
the oven at high temperatures.  
Note that deposits of spices, syrups  
and similar substances are not  
removed by this process. These should  
be removed while fresh by hand with a  
mild solution of hot water and washing  
up liquid applied with a soft brush.  
Should the catalytic enamelling on  
the back panel or the roof liner  
become ineffective through im-  
proper use or heavy soiling, a re-  
placement can be obtained from  
your Miele dealer or the Miele Spare  
Parts dept.  
52  
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Cleaning and care  
Cleaning and care  
To make cleaning easier you can  
remove the oven door,  
take out the runners,  
take out the rear wall,  
lower the top heating element.  
To remove the oven door  
Please note: the oven door is heavy.  
It should be gripped firmly at the  
sides when being removed or re-  
fitted.  
Open the door fully.  
Lift the door upwards until it rests  
partially open, as shown, then lift up-  
wards to remove. In this position the  
hinges are prevented from closing.  
Make sure that the door is lifted out  
equally on both sides.  
Push down the locking clamps on  
each door hinge.  
53  
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Cleaning and care  
To re-fit the oven door  
To remove the runners  
Make sure the oven heating ele-  
ments are switched off and cool to  
avoid the danger of being burnt.  
Pull on the fixing knob to release it.  
Carefully locate the door over the  
hinge guides.  
Make sure that the door goes back  
on straight.  
Open the door fully.  
Flip the locking clamps back up  
again.  
It is essential that the locking  
clamps are flipped up when the  
door is re-fitted after cleaning.  
Otherwise on closing the door it  
could work itself loose from the  
hinge guides and this could result  
in damage to the door.  
Take the runners out of the oven.  
Reassemble in the reverse order, care-  
fully ensuring all parts are correctly in  
place.  
54  
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Cleaning and care  
When reassembling the catalytic side  
panels, ensure they sit correctly.  
To remove the catalytic side panels  
(depending on model)  
Make sure the oven heating ele-  
ments are switched off and cool to  
avoid the danger of being burnt.  
Take out the runners.  
Gently lift and pull out the catalytic  
side panels.  
Reassemble in the reverse order, care-  
fully ensuring all parts are correctly in  
place.  
Ease the back lug into the opening  
in the rear wall panel.  
Lift the front locating hole on to the  
guide pin behind the collar.  
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Cleaning and care  
To remove the back panel  
Loosen the screws in the back panel  
and take it out.  
The oven must not be used without  
the back panel fitted. This could  
lead to injuries.  
Reassemble in the reverse order, care-  
fully ensuring all parts are correctly in  
place.  
Put the runners back into place.  
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Cleaning and care  
If the roof liner is dirty it can also be  
removed for cleaning:  
To lower the upper heating element  
The oven heating elements must be  
switched off and cool to avoid the  
danger of being burnt.  
Take out the runners.  
Hold the roof liner firmly and un-  
screw the knurled knob.  
Take out the roof liner.  
Reassemble in the reverse order, care-  
fully ensuring all parts are correctly in  
place.  
Unscrew the locking nut from the ele-  
ment to release it.  
Gently lower the element.  
Do not use force to lower it, as this  
could cause damage.  
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Correcting minor faults  
Correcting minor faults  
. . . the heating works, but not the  
oven lighting.  
Installation, maintenance and re-  
pairs to the electrical components  
of this appliance should only be car-  
ried out by a suitably qualified and  
competent person in accordance  
with local and national safety regula-  
tions. Repairs and other work by un-  
qualified persons could be dan-  
gerous. The manufacturer cannot  
be held responsible for unauth-  
orised work.  
The bulb needs changing:  
Disconnect the appliance from the  
electricity supply:  
Switch off at the isolator or the mains  
fuse box.  
Some minor problems however can be  
dealt with as follows:  
What to do if . . .  
. . . the hob cooking zones / hot-  
plates do not warm up after being  
switched on.  
Check whether,  
Unscrew the light cover and the seal.  
the mains fuse has blown. Contact a  
qualified electrician or the Miele Ser-  
vice Department.  
Change the bulb:  
230-240°V, 25 W, E 14, heat  
resistant to 300°C.  
. . . the oven does not heat up.  
Screw the light cover and the seal  
back on again.  
Check whether,  
the selector switch is set to the func-  
tion required, and the temperature  
control is set at the correct tempera-  
ture.  
Reassemble in the reverse order, care-  
fully ensuring all parts are correctly in  
place.  
"AUTO" is lit up in the timer display  
field.  
To switch on the oven independently  
of the timer, "@" should show in  
the display. Press the "i" button.  
the mains fuse has blown. Contact a  
qualified electrician or the Miele Ser-  
vice Department.  
58  
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Correcting minor faults  
. . . a noise can be heard after bak-  
ing, roasting or grilling.  
. . . cakes or biscuits are unevenly  
browned.  
This is not a fault.  
There will always be a slight uneven-  
ness. Product information sheets give a  
percentage result for standard brown-  
ing tests. These refer to results for one  
tray.  
The cooling fan continues to run for a  
short time after the oven has been  
switched off to prevent any humidity  
building up in the oven, on the control  
panel or in the oven housing unit. When  
the temperature has fallen sufficiently  
the fan switches off automatically.  
If the item being baked is browning  
very unevenly, check:  
The temperature will fall faster when the when baking with "Fan Heat D":  
oven door is opened partially or fully.  
whether the temperature was set too  
high,  
. . . cakes and biscuits are not  
whether the roasting filter was in  
place.  
cooked after following the times  
given in the chart.  
whether the correct runner height  
was used.  
Check whether,  
the correct temperature was set.  
when baking with "Conven-  
there has been a change to the  
recipe. The addition of more liquid or  
more eggs makes a moister mix  
which would need longer to cook.  
tional A" heating:  
the colour and composition of the  
baking tins being used. Light col-  
oured, shiny, or thin walled tins are  
less suitable.  
The roasting filter had been left in  
place in front of the fan when cook-  
ing with "Fan Heat D": In this case  
baking times might be lengthened  
by 10 to 15 minutes.  
whether the correct runner height  
was used.  
59  
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Correcting minor faults  
·
. . . spots like rust appear on cata-  
lytic surfaces.  
. . . "0 00" appears when the audible  
tone is switched off.  
When roasting on the rack, the circulat-  
ing air sometimes picks up spices,  
which are then deposited on the oven  
interior walls. Such residues are not  
removed by catalytic cleaning, they are  
best removed while fresh with a mild  
washing up liquid solution and a soft  
brush.  
This is not a fault.  
The time of day will shortly reappear in  
the display field.  
. . . "AUTO" flashes in the timer dis-  
play.  
This might signal a data entry mistake,  
for example entering conflicting  
times.  
. . . there has been a power failure,  
and instead of the time of day "0 00"  
·
if the time of day is changed while a  
start and finish time have been pre-  
set.  
and "AUTO" flash in the display.  
All pre-set times are deleted as a result  
of the power failure.  
when the audible tone is switched off  
by pressing the "g" and ")" but-  
tons.  
Enter the time of day again, and any  
other pre-set data.  
60  
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Correcting minor faults  
Always remove the oven door before  
dismantling it.  
. . . condensate has worked its way  
in between the glass panes of the  
oven door.  
Depending on model the oven door is  
fitted wth two or three glass panes.  
The oven door has seals on all sides to  
protect it.  
If, however, condensate has worked its  
way in between the glass panes, the  
door can be dismantled in order to  
clean in between the panes.  
Do not use scouring agents, hard  
sponges or brushes to clean the  
glass panes. These could damage  
the surface.  
Do not use an oven spray. This  
would damage the surface of the  
aluminium surrounds.  
Loosen the screws with a Torx screw-  
driver then remove the guides and  
the trim with the seal.  
Ensure that the glass panes are in-  
serted the correct way round after  
cleaning as each side of the pane  
has a different coating. The sides  
facing into the oven interior have a  
heat reflective coating.  
To avoid the risk of breakage, it is  
advisable to place the door on a  
table protected by a soft cloth (e.g  
a tea towel) with the handle towards  
the edge of table so that the pane is  
supported evenly.  
Once removed handle the panes ex-  
tremely carefully to avoid the risk of  
breakage.  
Gently lift the inner pane up and  
remove. See illustration.  
61  
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Correcting minor faults  
On oven doors with three panes the  
middle pane can also be taken out.  
Clean the glass pane and other  
parts and then put the oven door  
back together again.  
Pull the pane forwards to remove.  
Push the middle pane (where pres-  
ent) into the frame almost to the end.  
The material (M-) number printed on  
the pane must be legible in the bot-  
tom right hand corner (see illustra-  
tion). Fit the sealing strip into posi-  
tion, then push the pane in as far as  
it will go.  
Take care when doing this to prevent  
loosening the sealing strips which are  
fixed to the top end of the pane on the  
right and left near the guides. These  
sealing strips prevent the pane slipping  
when it is in its frame.  
62  
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Correcting minor faults  
Fit the trim with the seal in front of  
the glass panes.  
Fit the side seals for the inner pane  
in the grooves provided.  
Make sure that the seal is sitting cor-  
rectly to prevent any steam penetrat-  
ing inside the door.  
Insert the inner pane with the printed  
text facing downwards.  
Be careful that the side seals do not  
slip and that the pane is pushed in  
as far as possible.  
Put the guides back in position, then  
tighten the screws in the trim.  
63  
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After sales service  
After sales service  
In the event of faults which you cannot  
When contacting the Service dept,  
please quote the Model and Serial num-  
ber of your appliance, both of which  
are shown on the data plate, visible  
below the oven interior, with the oven  
door open.  
easily remedy yourself, please contact:  
your Miele Dealer  
or  
the nearest Miele Service Depart-  
ment, (see address on the back  
page).  
If you have an oven and hob combina-  
tion also give the number of your hob.  
Please note that telephone calls  
may be monitored and recorded to  
improve our service.  
64  
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Extra accessories  
Extra accessories  
The following accessories may come  
Deep sided Universal oven dish  
as standard with some models. They  
are available at extra cost from your  
Dealer or the Miele Spare Parts dept.  
Telescopic carriage  
The deep sided universal oven dish  
can be placed in the oven directly on  
the runners. It has non-tip safety not-  
ches like the oven tray to prevent it  
being pulled out too far.  
It has a special protective anti-stick  
coating.  
It is available either 22 or 35 cm deep.  
A lid is available separately.  
The telescopic carriage with 5 levels of  
runners can be drawn right out of the  
oven. This gives a good overview of all  
the cooking in progress.  
Catalytic side panels  
When this catalytic enamel is heated to  
temperatures above 200ºC, oil and  
grease deposits are removed. It does  
not remove deposits of spices, syrups  
and similar substances. The higher the  
temperature the more effective the pro-  
cess.  
Pizza pan  
Catalytic coated side panels can be  
fitted in the sides of the oven. When or-  
dering please state the model number  
of your oven and whether it is fitted with  
side runners or a telescopic carriage. If  
they are to be fitted in an oven with Per-  
fectClean enamelling in the sides of the  
oven the runners will also need replac-  
ing.  
This circular pan is suitable for cooking  
pizzas, flat cakes made with yeast or  
whisked mixtures, sweet and savoury  
tarts, baked desserts, and can also be  
used for deep frozen cakes and pizzas.  
65  
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Electrical connection UK, IRL, ZA  
Electrical connection UK, IRL, ZA  
For extra safety it is advisable to install  
All electrical work should be under-  
taken by a suitably qualified and  
competent person in strict accord-  
ance with national and local safety  
regulations.  
Installation, repairs and other work  
by unqualified persons could be  
dangerous. The manufacturer can-  
not be held responsible for unauth-  
orised work.  
a residual current device with a trip cur-  
rent of 30 mA (in accordance with DIN  
VDE 0664, VDE 0100 Section 739).  
When switched off there must be an all-  
pole contact gap of 3 mm in the isola-  
tor switch (including switch, fuses and  
relays acc. to EN 60 335).  
Connection diagram  
Ensure power is not supplied to the  
appliance while installation or repair  
work is being carried out.  
The voltage, rated load and fusing  
are given on the data plate, visible  
below the oven interior, with the oven  
door open. Ensure that these match the  
household mains supply. Please quote  
these data, and the model and serial  
number when contacting the Miele Ser-  
vice dept.  
Connection of this appliance should be  
made either via a fused connection unit  
(rated load under 3000 W), or via a suit-  
able isolator (rated load over 3000 W),  
which complies with national and local  
safety regulations, and the on/off switch  
should be easily accessible after the  
appliance has been built in.  
If the socket is not accessible after in-  
stallation (depending on country) an ad-  
ditional means of disconnection must  
be provided for all poles.  
66  
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Electrical connection UK, IRL, ZA  
Oven with integrated hob controls  
"E" model  
Important U.K.  
This appliance is supplied with a 3-  
core cable for connection to a single  
phase 230-240 V 50 Hz supply.  
This is not available in all countries.  
For some countries the version of the  
oven with integral hob controls is sup-  
plied for connection to a 3N ~ 400 V  
power supply.  
The wires are coloured in accordance  
with the following code:  
Green/yellow = earth  
Any adaptations must on be carried out  
in consultation with the relevant Miele  
Service Dept.  
Blue  
Brown  
= neutral  
= live  
In other countries check these details  
with your supplier.  
Possible combinations:  
Miele built-in ovens may only be com-  
bined with hobs as specified by Miele  
for use with that oven.  
WARNING  
THIS APPLIANCE MUST BE  
EARTHED  
Contact your Miele Dealer for further  
information on suitable combinations.  
67  
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Electrical connection UK, IRL, ZA  
\
}
The voltage and rated load are given  
on the data plate, visible when the  
oven door is open. Please ensure that  
these match the household mains sup-  
ply.  
Data relating to electrical connection  
will be found on the data plate, visible  
when the oven door is open. Make sure  
that these figures comply with the main  
voltage. Connection should be made  
via a suitable isolator which complies  
with national and local regulations.  
Wall oven  
The appliance is supplied with a 3-core  
cable for connection to a 230-240 volt  
50 Hz supply.  
Wall oven  
The appliance is supplied with a 3-core  
cable for connection to a 230-240 volt  
50 Hz supply.  
The fuse rating is 13 amps for the "B"-  
model.  
The fuse rating is 15 amps for the "B"-  
model.  
The wires are coloured in accordance  
with the following code:  
The wires are coloured in accordance  
with the following code:  
Green/yellow = earth  
Blue  
= neutral  
= live  
Green/yellow = earth  
Brown  
Blue  
= neutral  
= live  
Brown  
WARNING  
THIS APPLIANCE MUST BE  
EARTHED.  
WARNING  
THIS APPLIANCE MUST BE  
EARTHED.  
68  
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Installation - Ceramic hobs  
Installation - Ceramic hobs  
When installing a hob there may be a  
wall at the back and a wall or tall unit at  
one side. On the other side there must  
not be a unit or wall which stands  
higher than the hob.  
Because of the heat given off, there  
must be a minimum distance as fol-  
lows:  
50 mm between the worktop  
cut-out and adjacent furniture,  
e. g. tall unit.  
50 mm between the back wall  
and the worktop cut-out.  
Maintain the safety distance  
between the hob and a cooker  
hood above it as recommended  
by the manufacturer. Where no  
figures are given, e.g. for a pot or  
utensil hanging rail, the safety  
distance must be at least  
760 m for inflammable objects.  
69  
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Installation - Ceramic hobs  
KM 213, KM 215  
*Space for fixing and cable  
Prepare the worktop cut-out as illus-  
trated.  
Under no circumstances should  
sealant find its way between the  
frame of the top part of the hob and  
the worktop.  
1
2
3
This could cause difficulties or even  
damage should the hob ever need to  
be taken out for servicing. The rub-  
ber edge b under the top part of the  
hob provides a sufficient seal for the  
worktop d.  
4
1
5
2
Set the ceramic hob c in the cut-out  
and centre it.  
(The Miele inscription must be  
legible at the front).  
3
Turn the clamps outwards e and  
tighten the screws f.  
4
5
Check that the hob unit c fits tightly  
on to the worktop.  
bSealing strip  
cHob  
dWorktop  
eClamp  
fScrew  
Loosen the screws f.  
70  
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Installation - Ceramic hobs  
KM 227, KM 228  
* Space for fixing and cable  
Prepare the worktop cut-out as illus-  
trated.  
Lay the spring clamps supplied b  
on the top edge of the cut-out in the  
positions indicated and secure with  
2 screws each.  
With granite worktops, the spring  
clamps must be positioned and se-  
cured with strong double-sided ad-  
hesive tape. In addition coat the edges  
of the spring clamps with silicone. The  
screws are not necessary for granite  
worktops.  
71  
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Installation - Ceramic hobs  
Under no circumstances should  
sealant find its way between the  
hob frame and the worktop.  
Use both hands to press down on  
each side of the hob until it clicks  
into place.  
This could cause difficulties if the hob  
ever needs to be taken out for servic-  
ing, (possibly leading to damage to  
the frame and worktop). The sealing  
strip under the edge of the top part  
of the hob provides a sufficient seal  
for the worktop.  
When doing this take care that the  
seal around the hob is lying on the  
surface of the worktop on all sides.  
This is important to ensure an effec-  
tive seal on all sides.  
Lightly position the hob. (The "Miele"  
logo must be visible at the front).  
The hob can now only be removed  
with a special tool.  
72  
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Installation - Hobs with enclosed hotplates  
Installation - Hobs with enclosed hotplates  
When installing a hob there may be a  
wall at the back and a wall or tall unit at  
one side. On the other side there must  
not be a unit or wall which stands  
higher than the hob.  
Building-in KM 200  
* building-in height  
Prepare the worktop cut-out as  
illustrated.  
1
2
Because of the heat given off, there  
must be a minimum distance as fol-  
lows:  
3
50 mm between the worktop  
cut-out and adjacent furniture,  
e. g. tall unit.  
5
4
50 mm between the back wall  
and the worktop cut-out.  
b Sealing ring  
c Hob  
Maintain the safety distance  
between the hob and a cooker  
hood above it as recommended  
the manufacturer. Where no  
figures are given, e.g. for a pot  
or utensil hanging rail, the safety  
distance must be at least 760 mm  
for inflammable objects.  
d Worktop  
e Clamps  
f Screw  
Loosen the screws f.  
Set the hob unit c into the cut-out  
and centre it.  
Turn the screws f to the right, until  
the clamps e are firmly attached to  
the worktop d.  
Check that the hob unit c fits tightly  
on to the worktop.  
73  
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Installing the cooker  
Installing the cooker  
Turn off the mains electricity supply  
to the isolator.  
Follow connection diagram sup-  
plied with the cooker.  
Connect cooker cable to isolator.  
Align the cooker in front of the base  
unit.  
Connect the hob plug to the socket  
on the cooker.  
Push the appliance into the oven  
base unit as far as the oven trim and  
align.  
If an interim shelf is fitted beneath  
the oven, a cut-out is required as  
close to the unit back wall / the wall  
as possible to ensure that there is  
sufficient ventilation for the ap-  
pliance.  
The shape of the cut-out is not  
important, as long as cut-out  
2
measures at least 150 cm .  
Then open the oven door and screw  
the oven to the side panels of the  
base unit through the two holes, one  
on each side of the oven trim.  
The appliance must only be oper-  
ated when it has been built in.  
74  
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Installing the oven  
Installing the oven  
If the oven is to be built into a base  
unit, a cut-out is required in the in-  
terim shelf as close as possible to  
the wall or unit back panel to ensure  
that there is sufficient ventilation for  
the appliance.  
Turn off the mains electricity supply  
to the isolator.  
Connect the oven to the electricity  
supply by the isolator.  
Place the oven into the oven housing  
unit as far as the oven trim and align.  
The shape of the cut-out is not im-  
portant, as long as cut-out  
2
measures at least 150 cm (see  
also "Installing the cooker").  
Open the oven door and using two  
screws secure the oven to the side  
walls of the housing unit through the  
holes in the oven trim.  
The appliance must only be oper-  
ated when it has been built in.  
75  
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Alteration rights reserved / 22 / 001  
GB / IRL / ZA 0701  
M.-Nr. 05 389 880 (H 310; H 320; H 316; H 326)  
This paper consists of cellulose which has been bleached without the use of chlorine.  
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