User manual MIELE H 214B OVEN OPERATING MANUAL

[. . . ] Operating instructions for Combi-oven Model H 214 B To prevent accidents and reduce the risk of damaging the machine, read the Operating Manual before installing or using the machine. ö] M. -Nr. 04 898 090 Caring for the environment Disposal of the packing material The transport and protective packing is made from materials that are environmentally friendly and can be recycled. Rather than throwing these materials away, please ensure that they are offered for recycling. Disposal of your old machine Old machines contain materials which can be recycled. Please contact your local recycling center or scrap merchant about recycling programs. [. . . ] The oven light will remain on during use. (Factory setting: The light will go out about 20 seconds after the last button was pressed. It can be turned on when needed by pressing any button. ) 02:0 02:1 Store the programming change by turning the Oven Mode Selector to "0". 04:0 04:1 05:0 05:1 23 Baking Recommendations The following settings are recommended for baking: ­ Convection ­ Intensive Baking ­ Top & Bottom Heat Baking using the "Intensive Baking" mode This method of baking is particularly useful for: ­ dishes that require a moist topping and crisp base, such as pies, pizzas and quiche lorraine, or dishes where the base has not been pre-baked. Any heat-resistant baking pan can be used. Put the cake on the 1st runner from the bottom. If the base is overcooked, use a higher level runner the next time. Baking using the "Convection" mode Most types of heat-resistant pans or dishes are suitable for convection baking, including thin-walled and non-reflective metal molds. Several levels can be used at the same time for baking. The recommended baking levels are: 1 tray = 1st runner from the bottom 2 trays = 1st and 3rd runners from the bottom 3 trays = 1st, 2nd and 4th runners from the bottom. When baking moist muffins, cakes or bread, do not bake on more than two levels. When using the "Convection" mode, lower baking temperatures are required than when using "Top & Bottom Heat". See the baking chart for further recommendations. Baking using the "Top & Bottom Heat" mode Dark metal or enamel pans with a matt finish are preferable. Heat resistant glass or thermoplastic dishes can also be used. These baking pans will allow the cake or bread to brown evenly. Avoid thin-walled or bright, reflective metal moulds. These will give uneven browning results. Pre-heating the oven is only necessary when baking: ­ cakes or biscuits with a very short baking time, or ­ sponge cake or similar mixtures. Select the baking level (rack runner) according to the height of the item: 1 or 2* for deep cakes 2 or 3* for biscuits and shallow cakes *counted from the bottom 24 Baking Recommendations General notes The Baking Chart gives suggestions for temperatures, baking levels and cooking times. In general: For even browning, select ­ a medium temperature. Increasing the temperature and reducing the time can have an adverse effect on even browning. ­ Select a baking level according to the recipe and selected temperature. ­ Just before the end of the baking time, test to see if the cake is done by inserting a metal or wooden skewer into the center of the cake. If it comes out clean, without dough or crumbs sticking to it, the cake is done. Place oblong pans in the oven as shown in the illustration. [. . . ] If "F9" appears in the display, the maximum temperature of the oven has been exceeded, and the oven has turned itself off automatically. As soon as the temperature has fallen to an acceptable level, the fault code will disappear. The oven will turn itself on again automatically. If "F7", "F8", "F9" or any other unexplained fault codes are displayed, please call the Miele Service Department. 44 After sales service In the event of problems which you cannot remedy yourself, please contact: ­ your Miele Dealer, or ­ the nearest Miele Service Department (see addresses on the back page). [. . . ]