Miele H 6260 BP Pyrolytic Built-In Oven Manuals

Miele H 6260 BP Pyrolytic Built-In Oven Manuals

Manuals and User Guides for Miele H 6260 BP Pyrolytic Built-In Oven. We have 1 Miele H 6260 BP Pyrolytic Built-In Oven manual available for free PDF download: Operating And Installation Instructions

Miele H 6260 BP Operating And Installation Instructions

Miele H 6260 BP Operating And Installation Instructions (196 pages)

Brand: Miele | Category: Oven | Size: 2.57 MB

Table of Contents

Operating and Installation Instructions
1
Table of Contents
2
Warning and Safety Instructions

7
- Correct Use
  13
Caring for the Environment

18
Oven Overview

19
Oven Controls

20
- On/Off Sensor
  21
- Function Selector
  21
- Display
  22
- Rotary Selector
  22
- Sensor Controls
  23
Features

25
- Model Numbers
  25
- Data Plate
  25
- Items Supplied
  25
- Accessories Supplied and Available to Order
  25
- Oven Controls
  31
- Safety Features
  31
  - System Lock
    31
  - Cooling Fan
    31
  - Vented Oven Door
    31
  - Door Lock - Pyrolytic Cleaning
    31
- Perfectclean Treated Surfaces
  32
- Pyrolytic Accessories
  32
Using for the First Time

33
Settings

37
- Altering the Time of Day
  37
- Changing Factory Default Settings
  38
System Lock

41
Minute Minder

43
Overview of Functions

45
Tips on Saving Energy

47
- Energy Save Mode
  48
Using the Oven

49
- Simple Operation
  49
- Cooling Fan
  49
- To Alter the Temperature
  50
  - Temperature Indicator Light
    50
- Pre-Heating the Oven
  51
- Switching on and off Automatically
  52
Moisture Plus

56
- Moisture Plus Function
  57
- Residual Water Evaporation
  60
  - To Start Residual Water Evaporation Immediately
    61
  - To Cancel the Residual Water Evaporation Process
    62
Baking

63
- Notes on Using the Baking Charts
  64
- Baking Charts
  65
  - Creamed Mixture
    65
  - Rubbed in Mixture
    67
  - Yeast Mixtures and Quark Dough
    69
  - Sponge MIX
    71
  - Choux Pastry, Puff Pastry, Meringue
    72
Roasting

73
- Notes on Using the Roasting Charts
  74
- Roasting Charts
  75
  - Beef, Veal
    75
  - Pork
    76
  - Lamb, Game
    77
  - Poultry, Fish
    78
Low Temperature Cooking

79
Grilling

81
- Preparing Food for Grilling
  82
- Notes on the Grilling Chart
  83
- Grilling Chart
  84
Special Applications

85
- Defrost
  85
- Drying Food
  86
- Gentle Bake
  87
- Heat Crockery
  88
- Frozen Food/Ready Meals
  88
Cleaning and Care

90
- Unsuitable Cleaning Agents
  90
- Tips
  91
- Normal Soiling
  91
- Stubborn Soiling (Excluding the Flexiclip Runners)
  92
- Pyrolytic Cleaning  of the Oven Interior
  93
- Removing the Door
  98
  - Dismantling the Door
    99
- Refitting the Door
  103
- Removing the Side Runners with Flexiclip Runners
  104
- Lowering the Top Heat/Grill Element
  105
- Descaling the Steam Injection System
  106
  - Sequence of a Descaling Cycle
    106
  - Preparation
    107
  - Carrying out the Descaling Process
    108
What to Do if

111
After Sales / Guarantee

116
Electrical Connection

117
- Oven
  117
Building-In Diagrams

118
- Appliance and Niche Dimensions
  118
  - Installation in a Base Unit
    118
  - Installation in a Tall Unit
    119
- Front Dimensions
  120
Installing the Oven

121
Recipes

122
- Bake-Off Products
  123
- White Bread
  125
- Flat Bread
  126
- Herb Bread
  127
- Olive Bread
  128
- Sesame Cheese Rolls
  129
- Rye Bread
  130
- Mixed Grain Bread
  131
- Multigrain Bread
  132
- Yeast Rolls
  133
- Seeded Rolls
  134
- Italian Mozzarella Bread
  135
- Sunday Rolls
  136
- Buttermilk Bread
  137
- Chocolate Breakfast Rolls
  138
- Onion Flat Bread
  139
- Quark Rolls
  140
- Buttermilk Loaf
  141
- Malted Pumpkin Seed Rolls
  142
- Yeast Dough Men
  143
- Yeast Pretzels
  144
- Bacon or Herb Baguettes
  145
- Ham and Cheese Rolls
  146
- Apricot Loaf
  147
- Butter Cake
  148
- Pine Nut and Almond Cake
  149
- Plaited Walnut Loaf
  150
- Cinnamon and Macadamia Ring
  151
- Sea Bream in a Herb Sauce
  152
- Savoy Cabbage and Salmon Gratin
  153
- Stuffed Salmon Trout
  154
- Pollock, Viennese Style
  155
- Salmon and Spinach Pasta Bake
  156
- Salmon Fillet in a Muscadet Sauce
  157
- Pollock Delicioso
  158
- Trout Stuffed with Mushrooms
  159
- Pikeperch with Herbs
  160
- Sweet and Sour Chicken
  161
- Herby Chicken Fillets
  162
- Marinated Chicken Thighs
  163
- Turkey Roulade with a Spinach Ricotta Filling
  164
- Turkey Thighs
  165
- Fillet of Beef in a Port Sauce
  166
- Braised Beef Roulades
  167
- Braised Silverside of Veal
  169
- Glazed Gammon
  170
- Stuffed Pork Tenderloin
  171
- Pork Casserole with Apples
  172
- Spare Ribs
  173
- Spanish Garlic Rabbit
  174
- Saddle of Roebuck
  175
- Lamb in a Thyme and Mustard Sauce
  177
- Potato Dumplings
  178
- Cheese Soufflés
  179
- Spring Pie
  180
- Cheese Pie
  181
- Tortellini, Ham and Rocket Bake
  182
- Mushroom Cannelloni
  183
- Potato Cheese Bake
  184
- Lasagne
  185
- Dumplings with Plum Compote
  187
- Sweet Cherry Soufflé
  188
Note for Test Institutes

189
- Test Food Acc. to en 60350-1
  189
- Energy Efficiency Class
  190
  - Data Sheets for Household Ovens
    190

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