User manual MIELE H 348 B2

[. . . ] Operating instructions Double Oven H 348 B2 H 349 B2 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. GiZ M. -Nr. 05 855 472 Contents Description of the appliance . 4 Energy efficiency rating according to EN 50304 . 18 Cancelling a process / switching off the oven . [. . . ] When baking cakes with fresh fruit toppings and tall sponge cakes place the tin in the grill pan to catch any spillages and keep the oven cleaner. When baking anything with a high salt content (such as pretzels) they must be placed on baking parchment. High concentrations of salt can damage PerfectClean surfaces. Frozen food When baking deep frozen products such as cakes, pizza and baguettes, use the lowest temperature quoted on the manufacturer's packaging. Place such items on baking paper directly on the wire rack or in the pizza pan (extra accessory). Placing them on the baking tray or in the grill pan can cause the metal to distort. This distortion would increase with subsequent use. Eating food which has been cooked correctly is important for good health. Only bake cakes, pizza, chips etc until they are golden brown. To achieve even results without over-browning the food ­ always select the lowest temperature given in the recipe/cooking instructions on the packaging. Do not set a temperature higher than that recommended. Increasing the temperature may reduce the cooking time, but will lead to uneven browning, and unsatisfactory cooking results. ­ Check if the food is cooked at the end of the shortest time quoted. To check if a cake is ready, insert a wooden skewer into the centre. It is ready if the skewer comes out clean, without dough or crumbs sticking to it. 27 Baking chart Fan Heat D Temperature in °C Creamed mixture Madeira cake Rich fruit cake (20 cm) Victoria sandwich (tin) Fudge brownies (tray) Date and walnut cake Cookies Small cakes 1) 3) Whisked mixture Souffle 1) 3) Flan base 1) 3) Swiss roll 1) 3) Rubbed-in mixture Sweet pastry base Scones Crumble Teabread 1) Shortbread Apple pie 1) Savoury pastry 2) Yeast mixtures Wholemeal rolls Lardy cake Stollen White bread Wholemeal bread 1) Pizza (tray) 1) 3) Hot cross buns Choux pastry 1) 3), Eclairs Flaky pastry Meringues Macaroons Meringues 1) 1) rec. runner from bottom Time in mins. 150 ­ 170 ­ 160 ­ 170 160 ­ 170 150 ­ 170 150 ­ 170 1 1 1 1, 3 1, 2, 4 50 ­ 60 ­ 20 ­ 25 25 ­ 30 15 ­ 20 20 ­ 25 180 ­ 190 160 ­ 180 160 ­ 180 2 1 1 25 ­ 30 20 ­ 25 20 ­ 25 150 ­ 170 200 ­ 210 170 160 ­ 180 160 150 ­ 170 190 ­ 210 1 1, 3 1 1 1 1 1 20 ­ 25 20 ­ 25 30 ­ 35 60 ­ 115 20 55 ­ 75 25 ­ 35 150 ­ 170 160 ­ 180 190 ­ 210 170 ­ 190 170 160 ­ 180 170 ­ 190 1 1 1 1 1, 3 1, 3 1, 3 45 ­ 65 40 ­ 50 60 ­ 70 40 ­ 50 20 ­ 25 30 ­ 40 20 ­ 25 120 ­ 140 60 ­ 70 1, 2, 4 1 30 ­ 50 3 - 4 hrs 1) Pre-heat oven when using "Conventional A" heat. 2) Pre-heat oven when using "Fan Heat D" and "Conventional A" heat. 3) Do not switch on "Rapid heat-up Ä" during the heating up phase. 28 Baking chart Conventional heat A Temperature in °C Recommended runner height from bottom Time in mins. 160 ­ 180 130 ­ 150 160 180 ­ 200 2 2 2 2 50 ­ 60 100 ­ 140 105 ­ 120 12 ­ 15 190 180 ­ 200 190 ­ 210 2 2 2 or 3 20 ­ 25 15 ­ 20 15 ­ 20 180 ­ 200 200 ­ 210 170 ­ 180 160 ­ 180 180 ­ 200 230 ­ 250 2 or 3 2 or 3 2 or 3 2 1 2 or 3 15 ­ 20 20 ­ 25 30 ­ 35 60 ­ 115 55 ­ 75 25 ­ 35 200 ­ 220 200 ­ 220 170 ­ 190 190 ­ 210 210 ­ 230 190 ­ 210 170 ­ 190 190 ­ 210 200 ­ 220 2 or 3 2 2 or 3 2 or 3 2 or 3 2 or 3 2 or 3 2 or 3 2 or 3 20 ­ 25 25 ­ 35 45 ­ 65 40 ­ 50 60 ­ 70 40 ­ 50 20 ­ 25 25 ­ 35 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. 29 Roasting in the oven The bottom oven is normally more appropriate for roasting. The top oven is not so suitable, except for small roasts, preferably covered. We recommend the following settings for roasting in the oven: ­ Auto roast E ­ Conventional A Roasting in a covered pot L: Roasting pots with a lid made from earthenware, cast iron, ovenproof china or glass and roasting foil are all suitable. Make sure any lids and handles are heat-resistant. Browning only occurs towards the end of the roasting time. [. . . ] The manufacturer cannot be held responsible for unauthorised work. 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. [. . . ]