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Miele H 6880 BP User Manual
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User Manual - Page 160
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Contents
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M.-Nr
. 10 697 700 / 01
en-US, CA
H6780BP; H6880BP
<
157
158
159
160
File type: PDF
File name: Miele H 6880 BP 30 Inch Convection Oven - The multi-talented Miele for the highest demands.pdf
File size: 3.14 MB
File Language: English
Pages: 160
Author: Miele
Published: 2019-06-08 17:00:00
Updated: 2023-06-15
Download File
Table of Contents
×
Contents
2
IMPORTANT SAFETY INSTRUCTIONS
8
Appropriate use
8
Safety with children
9
Technical safety
10
Correct use
12
Cleaning and maintenance
16
Accessories
17
Preparing your appliance for an extended vacation
17
California Proposition 65
18
Guide to the oven
19
Control panel
20
Sensor buttons
21
M Touch display
22
Symbols
23
Using the appliance
24
To select or open a menu
24
Scrolling
24
Exiting a menu
24
Help function
24
Entering numbers
25
To enter numbers using the roller:
25
To enter numbers using the numeric keypad:
25
Entering letters
25
Features
26
Model numbers
26
Data plate
26
Items included
26
Standard and optional accessories
26
Shelf runners
27
Universal tray and Wire oven rack
27
FlexiClips with wire rack HFCBBR 30-2
28
Installing and removing the FlexiClips with wire rack
28
Using the universal tray
29
Perforated Gourmet baking tray HBBL 71
29
Grilling and Roasting insert HGBB 30-1
29
Round baking form HBF 27-1
30
Gourmet Baking Stone HBS 60
30
HUB Gourmet casserole dishes HBD casserole dish lids
30
Wireless Roast Probe
31
Rotisserie HDGR 30+
31
Opener
31
Miele Oven Cleaner
31
Oven controls
32
Oven safety features
32
System lock
32
Safety shut-off
32
Cooling fan
32
Vented oven door
32
Safety Door Lock for Self Clean
32
PerfectClean surfaces
33
Self Clean ready accessories
33
Before using for the first time
34
Standard settings
34
Welcome screen
34
Setting the language
34
Setting the country
34
Setting the voltage (electrical version)
34
Setting the date
34
Setting the time of day
35
Time display
35
Heating up the oven for the first time and rinsing the steam injection system
36
After heating up for the first time
36
Settings
37
Accessing the “Settings” menu
37
Changing and saving settings
37
Settings overview
38
Language
40
Time of day
40
Display
40
Clock type
40
Clock format
40
Set
40
Synchronize
40
Date
41
Lighting
41
Start screen
41
Brightness
41
Volume
41
Buzzer tones
41
Keypad tone
41
Welcome melody
41
Units of measurement
42
Weight
42
Temperature
42
Cooling fan
42
Recommended temperatures
43
Self Clean
43
Safety
43
System lock
43
Sensor lock
43
Catalyzer
44
Voltage
44
Sensor group
44
Calibrate temperature
45
Showroom program
45
Demo mode
45
Factory default settings
45
MyMiele
46
To add an entry
46
Editing MyMiele
46
Deleting entries
46
Sorting entries
46
Alarm + Timer
47
Using the alarm
47
Setting the alarm
47
At the set alarm time:
47
Changing an alarm
47
Deleting an alarm
47
Using the Timer
48
Setting the timer
48
When the timer elapses:
49
Changing the timer
49
Deleting the timer
49
Guide to the modes
50
Operating the oven
53
Energy saving tips
53
Quick Guide
54
Cooling fan
54
Additional functions
55
Changing the temperature
56
Rapid heat-up
56
Rapid PreHeat
57
Using the Crisp function (moisture reduction)
57
Changing the operating mode
58
Setting additional durations
59
Turning off automatically
59
Setting the “Duration”
59
Setting the “Ready at” time
59
Turning on and off automatically
60
Sequence of a cooking program that turns on and off automatically
60
Changing set durations
61
Canceling cooking
61
Moisture Plus
62
Cooking with the Moisture Plus function
63
Setting the temperature
63
Setting the number of steam bursts
63
Timing the bursts of steam
63
Manual bursts of steam
63
Time-controlled steam
63
Changing the type of heating
63
Injecting bursts of steam
64
Automatic burst of steam
64
1, 2, or 3 bursts of steam
64
Manual bursts of steam
64
Time-controlled steam
64
Evaporating residual moisture
65
The residual moisture evaporation process
65
Starting residual water evaporation immediately
65
Skipping residual moisture evaporation
66
Gourmet Center
67
List of food types
67
MasterChef +
67
Using MasterChef and MasterChef + programs
67
Notes on using these programs
68
Search
68
MasterChef + Recipes
68
Baguette +
69
Ingredients
69
Method
69
Settings
69
Banana Bread +
70
Ingredients
70
Method
70
Settings
70
Brioche +
71
Ingredients for dough
71
Ingredients for egg wash
71
Method
71
Settings
71
Ciabatta +
72
Ingredients for Sponge
72
Ingredients for Final Dough
72
Method
72
Settings
72
Cinnamon Raisin Bread +
73
Ingredients for dough
73
Ingredients for cinnamon sugar (for dusting)
73
Method
73
Settings
73
French Bread +
74
Ingredients
74
Method
74
Settings
74
Italian Bread +
75
Ingredients
75
Method
75
Settings
75
Jalapeño Cheese Bread +
76
Ingredients
76
Method
76
Settings
76
Multigrain Bread +
77
Ingredients
77
Method
77
Settings
77
Rolls +
78
Ingredients
78
Method
78
Settings
78
Rye Bread +
79
Ingredients for Preferment
79
Ingredients for Final Dough
79
Method
79
Settings
79
San Francisco Sourdough +
80
Ingredients
80
Method
80
Settings
80
Walnut Bread +
81
Ingredients
81
Method
81
Settings
81
White Bread +
82
Ingredients
82
Method
82
Settings
82
Whole Grain Bread +
83
Ingredients
83
Method
83
Settings
83
Mini Cheesecake +
84
Filling
84
Graham Cracker Crust
84
Method
84
Recommended settings
84
Mini Chocolate Cakes +
85
Ingredients
85
Method
85
Recommended settings
85
Turnovers +
86
Apple Filling
86
Crème Anglaise
86
Apple Filling
86
Crème Anglaise
86
Filling Turnovers
86
Recommended settings
87
Branzino +
88
Ingredients
88
Method
88
Recommended settings
88
Cod Fillet +
89
Ingredients
89
Method
89
Recommended settings
89
Halibut +
90
Ingredients
90
Method
90
Recommended settings
90
Red Snapper +
91
Ingredients
91
Method
91
Recommended settings
91
Sea Bass +
92
Ingredients
92
Method
92
Recommended settings
92
Trout +
93
Ingredients
93
Method
93
Recommended settings
93
Whole Salmon Fillet +
94
Ingredients
94
Marinade/Sauce
94
Method
94
Recommended settings
94
Beef Tenderloin +
95
Ingredients
95
Method
95
Recommended settings
95
Bison Rib Roast +
96
Ingredients
96
Method
96
Recommended settings
96
Bison Short Ribs +
97
Ingredients
97
Method
97
Recommended settings
97
Lamb Crown Roast +
98
Ingredients
98
Method
98
Recommended settings
98
Lamb Shanks +
99
Ingredients
99
Method
99
Recommended settings
99
Veal Rib Roast +
100
Ingredients
100
Method
100
Recommended settings
100
Venison Rib Roast +
101
Ingredients
101
Method
101
Recommended settings
101
Chicken +
102
Ingredients
102
Method
102
Recommended settings
102
Duck +
103
Ingredients
103
Method
103
Recommended settings
103
Turkey +
104
Ingredients
104
Method
104
Recommended settings
104
Coquilles St. Jacques +
105
Ingredients
105
Cheese Sauce
105
Mushroom Filling
105
Bread Crumb Topping
105
Cheese Sauce
105
Mushroom Filling
105
Bread Crumb Topping
105
Assembly
105
Recommended settings
105
Lobster Tails +
106
Ingredients
106
Method
106
Recommended settings
106
Oysters Rockefeller +
107
Ingredients
107
Method
107
Recommended settings
107
Favorites
108
Creating a Favorite
108
Starting a Favorite
109
Changing Favorites
110
Changing cooking stages
110
Changing the name
110
Deleting a Favorite
111
Bake
112
Oven modes
112
Bakeware
112
Parchment paper / Greasing the pan
112
Temperature
113
Baking duration
113
Shelf levels
113
Roast
114
Oven modes
114
Cookware
114
Temperature
114
Shelf levels
114
Tips
114
Wireless roast probe
115
How it works
115
When to use the roast probe
116
Important notes on using the wireless roast probe
116
Using the roast probe
118
Time-left display
118
Displaying the core temperature
119
Residual heat utilization
119
Slow Roasting
120
Cooking time / Core temperatures
120
After cooking:
120
Using “Slow Roasting” special mode
121
Adjusting the Slow Roasting temperature
122
Broil
123
Oven modes
123
Maxi Broil
123
Broil
123
Convection Broil
123
Cookware
123
Temperature
123
Preheating
123
Shelf levels
124
Broiling time
124
Testing doneness
124
Preparing food for broiling
124
Broil
125
Using the rotisserie to Broil
126
Special Modes
127
Defrost
128
Tips
128
Dehydrate
128
Reheat
129
Warm-up Cookware
130
Proof
130
Pizza
130
Sabbath Program
131
Using the Sabbath program
131
Gentle Bake
132
Canning
133
Canning containers
133
Canning fruit and vegetables
133
Fruit / Cucumbers
133
Vegetables
133
After canning
133
Frozen food
134
Tips for pizza, French fries, croquettes and other similar items
134
Cakes, pies, pizza, baguettes
134
Preparation
134
Cleaning and care
135
Unsuitable cleaning agents
135
Tips
136
Normal soiling
136
Wireless Roast Probe
136
Stubborn soiling
137
Cleaning the oven interior with Self Clean
138
Preparing for the Self Clean program
138
Starting the Self Clean program
139
Starting the Self Clean program
139
Delaying the start of the Self Clean program
139
At the end of the Self Clean program
140
Please note:
140
If the Self Clean program is cancelled
141
Door removal
142
Reinstalling the door
143
Runner removal
144
Frequently asked questions
145
Technical Service
150
After sales service
150
Warranty
150
Caring for the environment
151
Disposal of the packing material
151
Disposal of your old appliance
151
Plumbing
152
Notes on connecting to the water supply
152
Attaching the stainless steel hose to the oven
153
Connecting to the water supply
153
Electrical connection
154
Electrical connection
154
Installation diagrams
155
Appliance and cut-out dimensions
155
Undercounter installation
155
Installation in a tall cabinet
156
Installing the oven
157
Copyright and licenses
158
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