Operating and installation
instructions
Oven
It is essential to read the operating and installation instructions be-
fore setup, installation, and commissioning. This prevents both per-
sonal injury and damage to the appliance.
en-GB M.-Nr. 12 433 440
Contents
2
Warnings and safety notes ......................................................................................... 7
Sustainability and environmental protection.......................................................... 14
Energy saving tips...........................................................................................................
15
Familiarisation................................................................................................................ 17
Your oven .........................................................................................................................
17
Control panel...................................................................................................................
18
Operating mode selector ........................................................................................ 19
Display........................................................................................................................ 19
Rotary selector ................................................................................................. 19
Sensor controls......................................................................................................... 19
Symbols ..................................................................................................................... 20
Features ...........................................................................................................................
21
Data plate................................................................................................................... 21
Scope of delivery ...................................................................................................... 21
Optional accessories................................................................................................ 21
Safety features................................................................................................................
23
PerfectClean surfaces ...................................................................................................
24
Pyrolytic cleaning ...........................................................................................................
24
Operation.........................................................................................................................
25
Selecting an operating mode .................................................................................. 25
Entering numbers ..................................................................................................... 25
Selecting a menu option from a list ....................................................................... 25
Changing a setting in a list ...................................................................................... 25
Changing the setting with a segment bar ............................................................. 25
Commissioning.............................................................................................................. 26
Miele@home ..................................................................................................................
26
Commissioning procedure............................................................................................
26
Heating up the oven for the first time .........................................................................
27
Adjusting settings ......................................................................................................... 28
Settings overview...........................................................................................................
28
Opening the “Settings” menu ......................................................................................
29
Language......................................................................................................................
29
Time..................................................................................................................................
29
Display .............................................................................................................................
29
Volume .............................................................................................................................
29
Units.................................................................................................................................
30
Recommended temps...................................................................................................
30
Pyrolytic reminder ..........................................................................................................
30
Cooling fan run-on..........................................................................................................
30
Operating hours..............................................................................................................
30
Miele@home ..................................................................................................................
31
Remote control ...............................................................................................................
31
RemoteUpdate ...............................................................................................................
32
Contents
3
Software version.............................................................................................................
32
Showroom programme..................................................................................................
32
Factory default................................................................................................................
33
Operating modes .......................................................................................................... 34
Operation........................................................................................................................ 35
Easy to use ......................................................................................................................
35
Pre-heating the oven......................................................................................................
35
Changing the temperature ............................................................................................
35
Cooking durations ..........................................................................................................
36
Set cooking duration ................................................................................................ 36
Setting the finish time (Finish at) ........................................................................... 36
Setting the start time (Start at).............................................................................. 36
Changing the set cooking durations ...................................................................... 36
Deleting the set cooking durations ........................................................................ 37
Cancelling a cooking process .......................................................................................
37
Using the AirFry operating mode..........................................................................
37
Using automatic programmes ......................................................................................
37
Min. minder .....................................................................................................................
37
Using accessories ..........................................................................................................
38
Using the rack ........................................................................................................... 38
Using bakeware......................................................................................................... 38
Using baking trays .................................................................................................... 38
Using the rack with the universal tray.................................................................... 39
Using the grilling and roasting insert with the universal tray ............................. 39
Using the Gourmet baking and pizza stone.......................................................... 39
Using the Gourmet oven dish................................................................................. 39
Fitting and removing HFC70-C FlexiClip runners............................................... 40
Good to know................................................................................................................. 43
Baking...............................................................................................................................
43
Tips on baking ........................................................................................................... 43
Notes on the cooking charts................................................................................... 43
Notes on the functions ............................................................................................ 43
Roasting...........................................................................................................................
44
Tips for roasting ........................................................................................................ 44
Notes on the cooking charts................................................................................... 45
Notes on the functions ............................................................................................ 45
Grilling..............................................................................................................................
46
Tips for grilling ........................................................................................................... 46
Notes on the cooking charts................................................................................... 46
Notes on the functions ............................................................................................ 47
Defrost .............................................................................................................................
47
Low temperature cooking..............................................................................................
48
Drying...............................................................................................................................
49
Contents
4
Heat crockery..................................................................................................................
50
Frozen food/Ready meals..............................................................................................
50
AirFry ................................................................................................................................
50
Accessories ............................................................................................................... 51
AirFrying tips.............................................................................................................. 51
AirFry recipes ..................................................................................................................
51
Falafel with yoghurt dip............................................................................................ 52
French fries and sweet potato fries ....................................................................... 53
Sesame tofu sticks ................................................................................................... 54
Baked potatoes with cheese, spring onions and bacon ..................................... 55
Baked potatoes with feta, tzatziki and Greek salad............................................. 56
Courgette fries with blue cheese dip and chilli sauce......................................... 58
Corn grilled with hoisin glaze and coleslaw .......................................................... 59
Chicken nuggets with coconut sesame coating .................................................. 60
Cod with crust........................................................................................................... 61
Bananas with pistachio and honey topping.......................................................... 62
Pasteis de nata.......................................................................................................... 63
Vegan pasteis de nata .............................................................................................. 64
Automatic programmes.................................................................................................
65
Usage notes............................................................................................................... 65
Recipes for automatic programmes ............................................................................
65
Apple sponge............................................................................................................. 66
Sponge base.............................................................................................................. 67
Layered sponge cake fillings.................................................................................... 68
Marble cake............................................................................................................... 70
Fruit streusel cake..................................................................................................... 71
Biscuits....................................................................................................................... 72
Drop cookies ............................................................................................................. 73
Walnut muffins.......................................................................................................... 74
Pizza (yeast dough)................................................................................................... 75
Pizza (quark dough) .................................................................................................. 77
Chicken....................................................................................................................... 78
Fillet of beef (roast) .................................................................................................. 79
Trout............................................................................................................................ 80
Salmon fillet............................................................................................................... 81
Salmon trout.............................................................................................................. 82
Potato and cheese gratin......................................................................................... 83
Lasagne ...................................................................................................................... 84
Contents
5
Cooking charts................................................................................................................
86
Creamed mixture ...................................................................................................... 86
Shortcrust pastry...................................................................................................... 87
Yeast dough ............................................................................................................... 88
Quark dough .............................................................................................................. 89
Sponge mixture......................................................................................................... 89
Choux pastry, puff pastry, meringue ...................................................................... 90
Savoury dishes.......................................................................................................... 91
Beef............................................................................................................................. 92
Veal ............................................................................................................................. 93
Pork............................................................................................................................. 94
Lamb, game ............................................................................................................... 95
Poultry, fish ................................................................................................................ 96
Cleaning and care ......................................................................................................... 97
Unsuitable cleaning agents...........................................................................................
97
Removing or taking out accessories............................................................................
97
Cleaning the front...........................................................................................................
98
Oven compartment........................................................................................................
98
Cleaning the oven compartment manually ........................................................... 98
Cleaning the oven compartment by means of Pyrolytic..................................... 98
Side runners ....................................................................................................................
101
Removing and installing side runners.................................................................... 101
Cleaning the side runners........................................................................................ 101
FlexiClip runners.............................................................................................................
101
Cleaning the FlexiClip runners................................................................................ 102
Baking and roasting rack ...............................................................................................
102
Cleaning the rack ...................................................................................................... 102
Baking trays and bakeware ...........................................................................................
103
Cleaning baking trays and bakeware with PerfectClean surfaces..................... 103
Gourmet baking and pizza stone..................................................................................
103
Cleaning the Gourmet baking and pizza stone and wooden paddle................. 103
Gourmet oven dish with lid...........................................................................................
104
Cleaning the Gourmet oven dish............................................................................ 104
Door..................................................................................................................................
105
Removing the door ................................................................................................... 105
Dismantling the door................................................................................................ 106
Fitting the door.......................................................................................................... 108
Troubleshooting............................................................................................................. 110
Messages in the display................................................................................................
110
Unexpected behaviour...................................................................................................
111
Unsatisfactory results....................................................................................................
113
Unusual noises ...............................................................................................................
113
Contents
6
Customer Service Department.................................................................................. 114
Contact in the event of a fault......................................................................................
114
Warranty ..........................................................................................................................
114
Ordering printed operating and installation instructions..........................................
114
Installation...................................................................................................................... 115
Installation dimensions .................................................................................................
115
Installation in a tall or base unit.............................................................................. 115
Side view H24xx...................................................................................................... 116
Side viewH 28xx,H 27xx........................................................................................ 117
Connections and ventilation ................................................................................... 118
Installing the oven ..........................................................................................................
119
Electrical connection .....................................................................................................
120
Oven ........................................................................................................................... 120
Electrical connection: Other countries.................................................................. 121
Notes for test institutes............................................................................................... 122
Test food according to EN60350-1............................................................................
122
Energy efficiency class according to EN60350-1 ....................................................
123
Technical data................................................................................................................ 124
EU Conformity declaration............................................................................................
124
UK Conformity declaration ...........................................................................................
124
Copyrights and licences for the communication module.........................................
125
Warnings and safety notes
7
This oven complies with all current local and national safety re-
quirements. However, inappropriate use can lead to personal injury
and damage to property.
Read the operating and installation instructions carefully before us-
ing the oven. They contain important information on safety, installa-
tion, use and maintenance. This prevents both personal injury and
damage to the oven.
In accordance with standard IEC/EN60335-1, Miele expressly and
strongly advises that you read and follow the instructions in the
chapter on installing the oven as well as the safety instructions and
warnings.
Miele cannot be held liable for damage caused by non-compliance
with these instructions.
Keep these instructions in a safe place and pass them on to any fu-
ture owner.
Appropriate use
This oven is intended for domestic use and use in other similar en-
vironments.
The oven is not intended for outdoor use.
The oven is intended for domestic use only to bake, roast, grill,
cook, defrost and dry food.
All other types of use are not permitted.
This oven may only be used by people with reduced physical, sens-
ory or mental capabilities or lack of experience and knowledge if they
are supervised whilst using it.
They may only use it unsupervised if they have been shown how to
use it in a safe manner. They must be able to recognise and under-
stand the dangers of misuse.
The oven compartment is equipped with special lamps to cope
with particular conditions (e.g. temperature, moisture, chemical res-
istance, abrasion resistance and vibration). These special lamps must
only be used for the purpose for which they are intended. They are
not suitable for room lighting.
The oven contains 1light source corresponding to energy efficiency
classG.
Warnings and safety notes
8
Safety with children
Activate the system lock to ensure that children cannot switch the
oven on by mistake.
Children under 8 years of age must be kept away from the oven
unless they are constantly supervised.
Children aged 8 and older may only use the oven without supervi-
sion if they have been shown how to use it in a safe manner. Children
must be able to understand and recognise the possible dangers
caused by incorrect operation.
Children must not be allowed to clean or maintain the oven unsu-
pervised.
Children should be supervised in the vicinity of the oven. Never al-
low children to play with the oven.
Risk of suffocation due to packaging material. Whilst playing, chil-
dren may become entangled in packaging material (such as plastic
wrapping) or pull it over their head, presenting the risk of suffocation.
Keep packaging material away from children.
Risk of injury caused by hot surfaces. Children’s skin is far more
sensitive to high temperatures than that of adults. External parts of
the oven such as the door glass, control panel and the vent become
quite hot.
Do not let children touch the oven when it is in operation.
Danger of injury caused by hot surfaces. Children’s skin is far more
sensitive to high temperatures than that of adults. The oven gets
much hotter during pyrolytic cleaning than during normal use.
Do not let children touch the oven during pyrolytic cleaning.
Risk of injury from the open door.
The oven door can support a maximum weight of 15kg. Children
could injure themselves on an open door.
Do not let children sit on the open door, lean against it or swing on it.
Technical safety
Unauthorised installation, maintenance and repairs can cause con-
siderable danger for the user. Installation, maintenance and repairs
must only be carried out by a Miele authorised technician.
Damage to the oven can compromise your safety. Check the oven
for visible signs of damage. Do not use a damaged oven.
Warnings and safety notes
9
Temporary or permanent operation on an autonomous power sup-
ply system or a power supply system that is not synchronised with
the mains power supply (e.g. island networks, back-up systems) is
possible. A prerequisite for operation is that the power supply system
complies with the specifications of EN50160 or an equivalent stand-
ard.
The function and operation of the protective measures provided in
the domestic electrical installation and in this Miele product must
also be maintained in isolated operation or in operation that is not
synchronised with the mains power supply, or these measures must
be replaced by equivalent measures in the installation. As described,
for example, in the current version of BS OHSAS 18001–2 ISO
45001.
The electrical safety of this oven can only be guaranteed when cor-
rectly earthed. It is most important that this basic safety requirement
is fulfilled. If in doubt, the electrical installation should be checked by
a qualified electrician.
The connection data (voltage and frequency) on the data plate of
the oven must match the mains electricity supply in order to avoid
the risk of damage to the oven. Compare this before connecting the
appliance to the mains. If in any doubt, consult a qualified electrician.
Multi-socket adapters and extension leads do not guarantee the
required safety of the appliance. Do not use these to connect the
oven to the mains electricity supply.
For safety reasons, the oven may only be used when it has been
built in and fully installed.
The oven must not be used in a non-stationary location (e.g. on a
ship).
Risk of injury due to electric shock. Any contact with live connec-
tions or tampering with the electrical or mechanical components of
the oven will endanger your safety and may lead to the oven malfunc-
tioning.
Do not open the oven housing under any circumstances.
While the oven is under warranty, repairs should only be under-
taken by a Miele authorised service technician. Otherwise the war-
ranty will be invalidated.
Miele can only guarantee the safety of the oven when original
Miele spare parts are used. Faulty components must only be re-
placed by original spare parts.
Warnings and safety notes
10
If an oven is delivered without a mains connection cable, a special
cable must be installed by a Miele authorised technician.
If the mains connection cable is damaged, it must be replaced
with a special connection cable by a Miele authorised technician.
During installation, maintenance and repair work, e.g. if the oven
interior lighting is faulty, the oven must be completely disconnected
from the household electricity supply. To ensure this, do one of the
following:
- Disconnect the mains fuse
- Completely unscrew the screw-out fuse (in countries where this is
applicable)
- Pull out the plug (if one is present) at the wall socket. To do this,
pull the plug and not the mains connection cable.
The oven requires a sufficient supply of cool air for efficient opera-
tion. Make sure that the supply of cool air is not hindered in any way
(e.g. by fitting heat insulation strips in the housing unit). Furthermore,
the required supply of cool air must not be excessively heated by
other heat sources (e.g. solid fuel stoves).
If the oven is built in behind a furniture front (e.g. a door), do not
close the furniture door while the oven is in use. Heat and moisture
can build up behind the closed furniture door. This can result in dam-
age to the oven, housing unit and floor. Leave the furniture front/door
open until the oven has cooled down completely.
Correct use
Risk of injury caused by hot surfaces. The oven gets hot during op-
eration. You could burn yourself on the heating elements, oven com-
partment, accessories or food.
Wear oven gloves when placing hot food in the oven or removing it
and when adjusting oven shelves, for example, in a hot oven com-
partment.
To avoid fuelling any flames, do not open the oven door if smoke
occurs inside the appliance. Interrupt the process by switching the
appliance off and disconnect it from the mains electricity supply. Do
not open the door until the smoke has dispersed.
Due to the high temperatures radiated, objects left near the oven
could catch fire. Do not use the oven to heat up the room.
Warnings and safety notes
11
Oils and fats can ignite if allowed to overheat. Never leave the oven
unattended when cooking with oil or fats. Never attempt to put out
oil or fat fires with water. Switch the oven off and extinguish the
flames by leaving the door closed.
Grilling food for excessively long cooking durations can cause it to
dry out with the risk of catching fire. Do not exceed the recommen-
ded cooking durations.
Certain foods dry out quickly and may catch fire due to high grill
temperatures.
Never use grill modes to finish baking partially baked rolls or bread or
to dry flowers or herbs. Instead, use the Fan plus or Conventional
heat function.
If using alcohol in your recipes, please be aware that high temper-
atures can cause the alcohol to evaporate. The vapour can catch fire
on hot heating elements.
When using residual heat to keep food warm, corrosion from high
air humidity and condensation can occur in the oven. This can also
cause damage to the control panel, worktop and surrounding kitchen
furniture. Keep the oven on and select the lowest temperature avail-
able for the selected function. The cooling fan will then continue to
run automatically.
Food which is stored in the oven compartment or left in it to be
kept warm can dry out and the moisture released can lead to corro-
sion damage in the oven. Always cover food that is left in the oven to
keep warm.
An accumulation of heat can cause the floor of the oven to crack or
flake off.
Never line the floor of the oven compartment with aluminium foil or
oven liners.
If you wish to place crockery on the oven floor during cooking, or
place crockery on the oven floor to heat it up, you can do so, but only
with the Fan plus or Eco Fan heat function.
The oven compartment floor can become damaged by items being
pushed around on it. When placing pots, pans or crockery on the
oven compartment floor, ensure that you avoid pushing them around.
Risk of injury caused by steam. Pouring a cold liquid onto a hot sur-
face creates steam, which can cause severe scalding. The sudden
temperature change can also cause damage to hot enamelled sur-
faces. Never pour cold liquids directly onto hot enamelled surfaces.
Warnings and safety notes
12
It is important that the temperature in the food being cooked is
evenly distributed and sufficiently high. This can be achieved by stir-
ring or turning the food.
Plastic dishes that are not suitable for use in an oven will melt and
may ignite at high temperatures, and can damage the oven.
Use only plastic containers that are suitable for use in an oven. Follow
the manufacturer’s instructions.
Heating up food in closed containers, such as tins or sealed jars,
will result in an increase in pressure, which can cause them to ex-
plode. Do not heat up unopened tins or jars of food in the oven.
Risk of injury from the open door. You could bang into the open
door or trip over it. Avoid leaving the door open unnecessarily.
The door can support a maximum load of 15kg. Do not lean or sit
on an open door, or place heavy items on it. Make sure that nothing
gets trapped between the door and the oven compartment. This
could damage the oven.
The following applies to stainless steel surfaces:
Adhesives will damage the stainless steel surface and cause it to
lose its dirt-repellent protective coating. Do not use sticky notes, ad-
hesive tape or other types of adhesive on the stainless steel surface.
Magnets can cause scratches. Do not use the stainless steel sur-
face as a magnetic notice board.
Cleaning and care
Risk of injury due to electric shock. The steam from a steam clean-
ing appliance could reach live electrical components and cause a
short circuit. Do not use a steam cleaner to clean the appliance.
Coarse soiling in the oven compartment can cause thick smoke to
develop. Coarse soiling should be removed from the oven compart-
ment before running the pyrolytic cleaning programme.
Risk of injury caused by hazardous steam. During pyrolytic clean-
ing, steam, which can irritate mucous membranes, can be released.
During pyrolytic cleaning, do not stay in the kitchen for longer periods
of time and do not let children and pets enter the kitchen. It is im-
portant to ensure that the kitchen is well ventilated during pyrolytic
cleaning. Prevent the odour from escaping into other rooms.
The side runners can be removed. Refit the side runners correctly.
Warnings and safety notes
13
Scratches on the door glass can cause the glass to break. Do not
use abrasive cleaners, hard sponges, brushes or sharp metal tools to
clean the door glass.
In warm, moist environments, there is a higher probability of pest
infestations (such as cockroaches). Ensure the oven and the area sur-
rounding it are always kept clean.
Damage caused by pests is not covered by the warranty.
Accessories
Only use original Miele accessories. If other parts are used, war-
ranty, performance and product liability claims will be invalidated.
Miele will guarantee to supply functional spare parts for a min-
imum of 10years and up to 15years following the discontinuation of
your oven.
The Miele gourmet oven dish HUB5000/HUB5001 (if available)
must not be inserted into shelf level1. This will damage the floor of
the oven. The lack of clearance will create an accumulation of heat
which can cause the enamel to crack or flake off. Never place a Miele
oven dish on the upper support of shelf level1 either as it will not be
secured by the non-tip safety notches. As a general rule, use shelf
level2.
Remove all accessories as well as the runners and any extra ac-
cessories such as FlexiClip runners from the oven interior before
starting the Pyrolytic cleaning programme.
The high temperatures needed for pyrolysis will damage them.
Sustainability and environmental protection
14
Disposing of the packaging ma-
terial
The packaging material is used for hand-
ling and protects the appliance from
transport damage. The packaging ma-
terial used is selected from materials
which are environmentally friendly for
disposal and can generally be recycled.
Recycling the packaging material re-
duces the use of raw materials. Use ma-
terial-specific collection points for valu-
able materials and take advantage of re-
turn options. Your Miele dealer will take
the packaging material away.
Disposing of your old appliance
Electrical and electronic appliances con-
tain many valuable materials. They also
contain certain materials, compounds
and components which were essential
for their correct functioning and safety.
These could be hazardous to human
health and to the environment if dis-
posed of with household waste or if
handled incorrectly. Please do not,
therefore, dispose of your old appliance
with household waste.
Instead, please make use of officially
designated collection and disposal
points to dispose of and recycle elec-
trical and electronic appliances in your
local community, with your dealer or
with Miele, free of charge. By law, you
are solely responsible for deleting any
personal data from the old appliance
prior to disposal. You are legally obliged
to remove any old batteries which are
not securely enclosed by the appliance
and to remove any lamps without des-
troying them, where this is possible.
These must be taken to a suitable col-
lection point where they can be handed
in free of charge. Please ensure that
your old appliance poses no risk to chil-
dren while being stored for disposal.
Sustainability and environmental protection
15
Energy saving tips
Cooking programmes
- Remove all accessories from the oven
compartment that are not required for
cooking.
- In general, if a range of temperatures
is given in a recipe or chart, it is best
to select the lower temperature and to
check the food after the shortest dur-
ation.
- Preheat the oven compartment only if
instructed to do so in the recipe or the
cooking chart.
- If possible, do not open the door dur-
ing a programme.
- Use dark, matt bakeware and cooking
containers made of non-reflective ma-
terials (enamelled steel, heat-resistant
glass, coated aluminium). Shiny ma-
terials such as stainless steel or alu-
minium reflect the heat and therefore
can give a more uneven food heating
result. Do not cover the oven floor or
the rack with heat-reflecting alu-
minium foil.
- Monitor cooking durations to avoid
wasting energy when cooking.
Set the cooking duration, or use a
food probe if you have one.
- The Fan plus function can be used
for cooking many types of food. Be-
cause the fan distributes the heat in
the oven compartment straight away,
it allows you to use a lower temperat-
ure than you would with Conventional
heat. It also enables you to cook
on multiple shelf levels at the same
time.
- Eco Fan heat is an innovative func-
tion which is suitable for smaller food-
stuffs, e.g.frozen pizzas, part-baked
rolls, biscuits and for meat dishes and
roasts. Energy-efficient cooking
thanks to optimal utilisation of heat.
When cooking on a single shelf, up to
30% less energy is used with com-
paratively good cooking results. Do
not open the door during the cooking
programme.
- Fan grill is the best function for
grilled dishes. With this function you
can use lower temperatures than in
other grill functions which use the
maximum temperature setting.
- Whenever possible you should cook
multiple foods at the same time. Place
them next to each other in the oven or
on different shelf levels.
- Foods which you are unable to cook at
the same time should, if possible, be
cooked one after the other in order to
make use of existing heat in the oven.
Sustainability and environmental protection
16
Residual heat utilisation
- In cooking processes using temperat-
ures greater than 140°C and with
cooking durations longer than
30minutes, the temperature can be
turned down to the lowest possible
level about 5minutes before the end
of the cooking process. The residual
heat in the oven is sufficient for cook-
ing the food until it is done. Do not
switch the oven off completely.
- It is best to start the pyrolytic cleaning
programme immediately after a cook-
ing programme. The residual heat in
the oven will help reduce the amount
of energy required.
Adjusting settings
Select the Time| Display| Off setting
for the display to reduce energy con-
sumption.
Energy-saving mode
The oven will switch itself off automatic-
ally to save energy if a cooking process
is not in progress and no controls have
been operated.
Familiarisation
17
Your oven
a
Control elements
b
Door lock for pyrolytic cleaning
c
Top heat/grill element
d
Air inlet for the fan with ring heating
element behind it
e
Side runners with 5shelf levels
f
Oven floor with bottom heat element
underneath it
g
Front frame with data plate
h
Door
Familiarisation
18
Control panel
a
Function selector
For selecting oven functions
b
Display
For displaying the time of day and information on operation
c
sensor control
For accessing settings
d
sensor control
To go back a step
e
OKsensor control
For selecting functions and saving settings
f
sensor control
For setting a minute minder, the cooking duration or the start or end time for the
cooking programme
g
Optical interface
(For Miele Service only)
h
Rotary selector
For setting times, temperatures and for selecting menu options
Familiarisation
19
Operating mode selector
Use the operating mode selector to se-
lect the required operating mode and
switch on the oven interior lighting inde-
pendently.
It can be turned clockwise or anti-clock-
wise.
Operating modes
Lighting
Conventional heat
Full grill
Eco Fan heat
Pyrolytic
Further | Booster
Further | AirFry
Fan plus
Intensive bake
Fan grill
Automatic programmes
Display
The display is used for showing the time
of day or information about operating
modes, temperatures, cooking dura-
tions, automatic programmes and set-
tings.
Rotary selector
The rotary selector can be turned clock-
wise or anti-clockwise.
You can increase values such as tem-
peratures and times in the display by
turning the rotary selector clockwise
or you can decrease the values by turn-
ing it anti-clockwise.
In addition, you can use the rotary se-
lector to scroll through the setting and
automatic programme lists in the dis-
play.
Turn the rotary selector clockwise to
scroll down in the list and turn it anti-
clockwise to scroll up.
Sensor controls
The sensor controls react to touch.
Every touch of a sensor control is con-
firmed with an audible keypad tone. You
can turn this keypad tone off using
the| Volume| Keypad tone sensor
control.
Familiarisation
20
Sensor controls under the display
Sensor control Function
Use this sensor control to access the settings when the operat-
ing mode selector is in the 0 or the Lighting position.
Depending on which menu you are in, this sensor control will take
you back a level or back to the main menu.
OK By selecting this sensor control you can access functions such as
the minute minder, save changes to values or settings or confirm
instructions.
If no cooking programme is in progress, you can use this sensor
control to set a minute minder (e.g. when boiling eggs) at any
point.
If a cooking programme is in progress at the same time, you can
set a minute minder, the cooking duration and a start or end time
for the programme.
Symbols
The following symbols may appear in the display:
Symbol Meaning
This symbol indicates that there is additional information and ad-
vice about using the appliance. Press the OKsensor control to
confirm the information.
Minute minder
A tick indicates the option which is currently selected.
Some settings, e.g. display brightness and buzzer volume are se-
lected using a bar chart.
The system lock prevents the oven being switched on by mistake.
Remote control (only appears if you are in the Miele@home sys-
tem and have selected the Remote control| On setting)
Familiarisation
21
Features
The models described in this document
can be found at the back.
Features will vary depending on model.
Your oven is supplied with the accessor-
ies listed under “Scope of delivery”.
Depending on the model, your oven may
also come supplied with some of the
accessories listed here.
Data plate
The data plate is located on the front
frame, visible when the door is open.
The data plate states the model identi-
fier, the serial number as well as con-
nection data (mains voltage, frequency
and maximum rated load).
Please have this information to hand,
should you need to contact Miele re-
garding any questions or problems.
Scope of delivery
- Side runners
- Universal tray
- Baking and roasting rack (rack for
short)
- Operating and installation instructions
- Screws for fastening
- Further accessories (depending on
the model)
Optional accessories
Products specially tailored to your oven
– such as appliance care products and
accessories – are available from the
Miele online shop, from Miele Customer
Service or from your Miele dealer.
You can access the Miele online shop
via the following QR code:
Side runners
There are side runners on the left and
right of the oven compartment with
shelves for inserting accessories.
The numbers for the shelf levels are
marked on the front frame.
Each level consists of 2rails, one above
the other. The accessories (e.g. the rack)
are pushed into the oven between the
two rails.
You can remove the side runners.
HFC70-C FlexiClip runners
You can only use the FlexiClip runners
on shelf levels1, 2 and3.
One level of the side runners consists of
two rails. The FlexiClip runners are fitted
on the upper rail of the two rails that
make up a shelf level.
The FlexiClip runners can support a
maximum load of 15kg.
Familiarisation
22
Baking tray, universal tray and rack
with non-tip safety notches
Baking tray HBB71
(non-tip safety notches in the centre):
Universal tray HUBB71
(non-tip safety notches in the centre):
Baking and roasting rack HBBR71
(non-tip safety notches in the centre):
The non-tip safety notches on the short
edges of these accessories prevent the
side runners from being pulled right out
when they only need to be pulled par-
tially out.
Gourmet baking and AirFry tray, per-
foratedHBBL71
The fine perforations of the Gourmet
baking and AirFry tray optimise cooking
processes:
- Browning on the underside of baked
goods made from fresh yeast and
quark doughs as well as bread and
rolls is improved.
Roll out the dough on a level surface
first and then place it on the Gourmet
baking and AirFry tray.
- French fries, croquettes or similar
items can be fried in a hot air flow
without fat (AirFrying).
- During dehydrating/drying, the air cir-
culation around the food for drying is
optimised.
The enamelled surface has been treated
with PerfectClean.
The round baking and AirFry tin, per-
forated HBFP27-1 can be used for the
same purposes.
Grilling and roasting insertHGBB71
The grilling and roasting insert fits in the
universal tray.
When grilling, roasting or AirFrying, the
tray will collect meat juices and stop
them from burning so that they can be
used for making gravy and sauces.
The enamelled surface has been treated
with PerfectClean.
Round baking tins HBF27-1 and
HBFP27-1
Enamelled round baking tins with
PerfectClean finish for baking pizzas,
quiches or tarts.
The perforated round baking tin is also
suitable for AirFrying, as the hot air cir-
culates optimally around the food.
HBS70 Gourmet baking and pizza
stone
Gourmet baking and pizza stone made
from heat-retaining fireclay for baking
pizza, quiche, bread, rolls or savoury
pastries with a well baked base.
A paddle made of untreated wood is
supplied with the Gourmet baking and
pizza stone for placing food on it and
taking it off.
Familiarisation
23
HUB gourmet oven dishes
HBD gourmet oven dish lids
Unlike other oven dishes, Miele gourmet
oven dishes can be placed in the oven
directly on the shelf runners. They have
non-tip safety notches like the rack to
prevent them from being pulled out too
far.
The surface of the oven dish has a non-
stick coating.
Gourmet oven dishes are available in
different depths. The width and the
height are the same.
Suitable lids are available separately.
Please quote the model number when
ordering.
Depth: 22cm Depth: 35cm
HUB5000-M
HUB5001-M*
HUB5001-XL*
HBD60-22 HBD60-35
*Suitable for use on induction hobs
Handle HEG
The handle makes it easier to take the
universal tray, baking tray and rack out
of the oven.
Accessories for cleaning and care
- Miele all-purpose microfibre cloth
- Miele oven cleaner
Safety features
System lock
The system lock prevents the oven be-
ing switched on by mistake.
Cooling fan
A cooling fan will come on automatically
at the start of every cooking process. It
ensures that the hot oven air is mixed
with cool ambient air and thus cooled
before it is expelled via the gap between
the door and control panel.
The cooling fan will continue to run for a
while after the oven has been switched
off to prevent any humidity building up
in the oven compartment, on the control
panel or on the oven housing unit. The
cooling fan will switch itself off auto-
matically after a certain period of time.
Safety switch-off
The safety switch-off is activated auto-
matically if the oven has been operating
for an unusually long period of time. The
length of this period of time depends on
the programme selected.
Vented oven door
The oven door is made of glass panes
that have a heat-reflective coating on
part of their surface. When the oven is
operating, air is passed through the door
to keep the outer pane cool.
Door lock for pyrolytic cleaning
At the beginning of a pyrolytic cleaning
programme the door will lock for safety
reasons. The door will only be unlocked
when the temperature in the oven com-
partment has dropped to below 280°C.
Familiarisation
24
PerfectClean surfaces
PerfectClean surfaces have very good
non-stick properties and are exception-
ally easy to clean. These surfaces are
comparable to glass in terms of care.
Food can be easily removed from these
surfaces. Soiling from baking and roast-
ing processes can be easily removed
from these surfaces.
Food can be sliced or cut up on
PerfectClean surfaces.
However, do not use ceramic knives
as these will scratch the
PerfectClean surface.
PerfectClean surfaces:
- Universal tray
- Baking tray
- Gourmet baking and AirFry tray, per-
forated
- Grilling and roasting insert
- Round baking tray
- Round baking and AirFry tin, perfor-
ated
Pyrolytic cleaning
Accessories will be damaged by the
high temperatures in pyrolytic clean-
ing.
Remove all accessories from the
oven before starting the pyrolytic
cleaning programme. This also ap-
plies to the side runners, the FlexiClip
runners, the rack and other optional
accessories.
Instead of cleaning the oven compart-
ment manually, you can run the Pyro-
lytic function.
During pyrolytic cleaning the oven com-
partment reaches temperatures in ex-
cess of 400°C. Any residual soiling is
burnt off and turned to ash by the high
temperatures.
There are 3pyrolytic cleaning levels
available, each with a different duration:
- Level1 for light soiling
- Level2 for heavier soiling
- Level3 for very heavy soiling
The timer can be used to delay the start
time of the pyrolytic cleaning pro-
gramme, for instance to make use of
cheaper electricity tariffs.
The oven door is automatically locked
when the pyrolytic cleaning process is
started. It cannot be opened until after
the programme has finished.
At the end of the pyrolytic cleaning pro-
gramme any residues such as ash from
the pyrolytic process, which may be
formed depending on the oven com-
partment’s degree of soiling, can be
easily wiped away.
Familiarisation
25
Operation
Selecting an operating mode
Turn the operating mode selector to
the required operating mode.
The recommended temperature will ap-
pear in the display.
Change the recommended temperat-
ure with the rotary selector, if ne-
cessary.
Confirm with OK.
Changing the operating mode
You can change to another operating
mode during a cooking process.
Turn the operating mode selector to
the new operating mode.
Any cooking durations set will be de-
leted.
Entering numbers
Numbers that can be changed are high-
lighted.
Turn the rotary selector clock-
wise or anti-clockwise to change the
number.
Confirm with OK.
The changed number is now saved.
Selecting a menu option from a list
When, and are selected, the
relevant menu appears.
Using the rotary selector, scroll
through the list until the menu option
you want appears.
Confirm with OK.
Changing a setting in a list
A tick will appear beside the current
setting.
Turn the rotary selector clock-
wise or anti-clockwise until the re-
quired value or setting is shown.
Confirm with OK.
The setting is now saved. This will take
you back to the previous menu.
Changing the setting with a segment
bar
Some settings are represented by a bar
with seven segments. If all
of the segments are illuminated, the
maximum value is selected.
If none of the segments are illuminated,
or only one of them is, the minimum
value is selected or the setting is
switched off altogether (e.g. volume).
Turn the rotary selector clock-
wise or anti-clockwise until the re-
quired setting is shown.
Confirm your selection with OK.
The setting is now saved. This will take
you back to the previous menu.
Commissioning
26
Miele@home
Your oven is equipped with an integ-
rated WiFi module.
In order to use it, you will need:
- A WiFi network
- The Miele app
- A Miele user account The user ac-
count can be created via the Miele
app.
The Miele app will guide you as you
connect your oven to your home WiFi
network.
Once your oven is connected to your
WiFi network, you can use the app, for
example, to carry the following activit-
ies:
- Call up information on the operating
status of your oven
- Retrieve information on oven cooking
programmes that are in progress
- End cooking programmes that are in
progress
Connecting your oven to your WiFi net-
work will increase energy consumption,
even when the oven is switched off.
Make sure that the signal of your
WiFi network is sufficiently strong in
the place where your oven is in-
stalled.
Availability of the WiFi connection
The WiFi connection shares a frequency
range with other appliances (including
microwave ovens and remote control
toys). This can give rise to sporadic or
even complete connection failures.
Therefore, the availability of featured
functions cannot be guaranteed.
Miele@home availability
The ability to use the Miele app de-
pends on the availability of the
Miele@home service in your country.
The Miele@home service is not avail-
able in every country.
For information about availability, please
visit www.miele.com.
Miele App
The Miele App is available to download
free of charge from the Apple App
Store
®
or from the Google Play Store™.
Commissioning procedure
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
For safety reasons, the oven may only
be used when it has been fully in-
stalled.
The oven will switch on automatically
when it is connected to the electricity
supply. The display will show “Miele”
followed by a prompt to set the lan-
guage after a few seconds.
Follow the steps on the display.
Using the rotary control, scroll
through the list until the menu option
you want appears, then confirm with
OK.
Set up finished will then appear.
Confirm with OK.
Language will appear.
Commissioning
27
Select the sensor control.
The time of day appears. Initial commis-
sioning is now complete.
Heating up the oven for the first
time
When the oven is heated up for the first
time it may give off a slight smell. This
can be eliminated by heating the oven
for at least an hour.
It is important to ensure that the kit-
chen is well ventilated during this op-
eration.
Prevent the odour from escaping into
other rooms.
Remove any protective wrapping and
stickers from the oven and accessor-
ies.
Before heating the oven up, wipe the
oven compartment with a damp cloth
to remove any dust or bits of pack-
aging that may have accumulated in-
side during storage and unpacking.
Fit the FlexiClip runners (if present) to
the side runners and insert all trays
and the rack.
Select Further with the operating
mode selector.
Booster will appear.
Confirm with OK.
The recommended temperature of
160°C will appear.
The oven heating, oven interior lighting
and cooling fan will switch on.
Set the maximum temperature
(250°C).
Heat the oven for at least an hour.
After the heating-up phase, turn the
operating mode selector to0.
Cleaning the oven compartment after
heating it up for the first time
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Allow the heater elements, oven
compartment and accessories to
cool before manual cleaning.
Take all accessories out of the oven
compartment and clean it by hand.
Clean the oven compartment with a
clean sponge and a solution of hot
water and washing-up liquid or a
clean, damp microfibre cloth.
Dry all surfaces with a soft cloth.
Leave the oven door open until the
oven compartment is completely dry.
Adjusting settings
28
Settings overview
Menu option Available settings
Language ...| deutsch| english| ...
Location
Time Display
On*| Off| Night dimming
Clock format
12 h| 24 h*
Set
Display Brightness
Volume Buzzer tones
Melodies*
Solo tone
Keypad tone
Units Temperature
°C*| °F
Recommended temps.
Pyrolytic reminder On| Off*
Cooling fan run-on Temperature controlled*
Time controlled
Operating hours
System lock On| Off*
Miele@home Activate| Deactivate
Connection status
Set up again
Reset
Set up
Remote control On*| Off
RemoteUpdate On*| Off
Software version
Showroom programme Demo mode
On| Off*
Factory default Appliance settings
Recommended temps.
* Factory default setting
Adjusting settings
29
Opening the “Settings” menu
Use the sensor control to access the
“Settings” menu can personalise your
oven by adapting the factory default
settings to suit your requirements.
Turn the operating mode selector to 0
or to the Lighting position.
Select the sensor control.
A list of settings will appear in the dis-
play.
Use the rotary selector to select
the required setting.
You can check settings or change them.
Select the sensor control again to
quit the menu.
Language
You can set your language and location.
After selecting and confirming your
choice, the language you have selected
will appear in the display.
Tip: If you have selected the wrong lan-
guage by mistake, select the sensor
control. Follow the symbol to get back
to the Language sub-menu.
Time
Display
Select how you want the time of day to
show in the display when the oven is
switched off:
- On
The time always appears in the dis-
play. Changing this setting increases
energy consumption.
- Off
To save energy, the display does not
light up.
- Night dimming
The time only shows on the display
between 5:00a.m. and 11:00p.m.
The display remains dark at all other
times. Changing this setting increases
energy consumption.
Clock format
The time of day can be displayed in the
24 or 12-hour format (24 hor12 h).
Set
Set the hours and the minutes.
If there is a power cut, the current time
of day will reappear once power has
been restored. The time of day is saved
for approx. 5minutes.
Display
Brightness
The display brightness is represented by
a bar with seven segments.
-
Maximum brightness
-
Minimum brightness
Volume
Buzzer tones
If buzzers are switched on, a buzzer will
sound when the set temperature is
reached and at the end of a set time.
Melodies
At the end of a process, a melody will
sound several times in intervals.
The volume of the melody is represen-
ted by a bar with seven segments.
-
Maximum volume
-
Melody is switched off
Adjusting settings
30
Solo tone
At the end of a process, a continuous
tone will sound for a period of time.
The pitch of this continuous tone is rep-
resented by a segment bar.
-
Maximum pitch
-
Minimum pitch
Keypad tone
The volume of the tone that sounds
each time you touch a sensor control is
represented by a bar with seven seg-
ments.
-
Maximum volume
-
Tone is switched off
Units
Temperature
You can set the temperature in degrees
Celsius (°C) or degrees Fahrenheit (°F).
Recommended temps.
If you often cook with different temper-
atures, it makes sense to change the re-
commended temperatures.
After selecting this menu option, the list
of operating modes will appear in the
display together with their recommen-
ded temperatures.
Select the relevant operating mode.
Change the recommended temperat-
ures.
Confirm with OK.
Pyrolytic reminder
You can set whether you want a re-
minder to run the pyrolytic cleaning pro-
gramme to come on (On) or not (Off).
Cooling fan run-on
The cooling fan will continue to run for a
while after the oven has been switched
off to prevent any humidity building up
in the oven compartment, on the fascia
panel or on the oven housing unit.
- Temperature controlled
The cooling fan switches off when the
temperature in the oven drops below
70°C.
- Time controlled
The cooling fan switches off after a
period of about 25minutes.
Condensate can damage the oven
housing unit and the worktop and
lead to corrosion in the oven.
If you have set the cooling fan toTime
controlled and leave food in the oven
compartment to keep warm, mois-
ture levels in the oven will increase,
leading to condensation forming on
the fascia panel and surrounding kit-
chen furniture, and drops of moisture
collecting under the worktop.
Do not leave food in the oven com-
partment to keep it warm if you have
selectedTime controlled.
Operating hours
Select Operating hours to query the total
number of operating hours of your oven.
System lock
The system lock prevents the oven be-
ing switched on by mistake.
Adjusting settings
31
The minute minder can still be used
when the system lock is active.
The system lock will remain activated
even after a power failure outage.
- On
The system lock has been activated.
Before you can use the oven, touch
the OKsensor control for at least
6seconds.
- Off
The system lock is deactivated. You
can use the oven as normal.
Miele@home
The oven is a Miele@home-compat-
ible appliance. Your oven is fitted ex-
works with a WiFi communication
module and is suitable for wireless
communication.
There are a number of ways of connect-
ing your oven to your WiFi network. We
recommend connecting your oven to
your WiFi network with the help of the
Miele app or via WPS.
- Activate
This setting is only visible if
Miele@home is deactivated. The WiFi
function is reactivated.
- Deactivate
This setting is only visible if
Miele@home is activated.
Miele@home remains set up, the
WiFi function is switched off.
- Connection status
This setting is only visible if
Miele@home is activated. The display
shows information such as the WiFi
reception quality, network name and
IP address.
- Set up again
This setting is only visible if a WiFi
network has already been set up. Re-
set the network settings and immedi-
ately set up a new network connec-
tion.
- Reset
This setting is only visible if a WiFi
network has already been set up. The
WiFi function is deactivated and the
WiFi network connection will be reset
to the factory default. You must set up
a new WiFi network connection to be
able to use Miele@home.
The network settings should be reset
whenever an oven is being disposed
of or sold, or if a used oven is being
put into operation. This is the only way
to ensure that all personal data has
been removed and the previous owner
will no longer be able to access the
oven.
- Set up
This setting is only visible if no WiFi
network connection has been set up
yet. You must set up a new WiFi net-
work connection to be able to use
Miele@home.
Remote control
If you have installed the Miele app on
your mobile device, have access to the
Miele@home system and have activ-
ated the remote control function (On),
you can set the temperature and cook-
ing duration after selecting an operating
mode, retrieve information on cooking
processes that are in progress or end a
cooking process in progress, for in-
stance.
The oven requires max. 2W in net-
worked standby.
Adjusting settings
32
RemoteUpdate
The RemoteUpdatemenu option is only
displayed and can only be selected if
the requirements for using
Miele@home have been met.
The RemoteUpdate function is used for
updating the software in your oven. If an
update is available for your oven, it will
automatically download it. Updates will
not be installed automatically. They
must be initiated manually.
If you do not install an update, you can
continue to use your oven as usual.
However, Miele recommends installing
updates.
Activating/deactivating
The RemoteUpdate function is activated
as standard. Available updates will be
downloaded automatically but will only
be installed if you initiate installation
manually.
Deactivate RemoteUpdate if you do not
want any updates to be downloaded
automatically.
Running a RemoteUpdate
Information about the content and
scope of an update will be provided in
the Miele app.
A message will appear in your oven dis-
play if a software update is available.
You can install the update immediately
or postpone this until later. When the
oven is switched on again, you will be
reminded about the update.
Deactivate RemoteUpdate if you do not
want to install the update.
The update may take several minutes.
Please note the following information
about the RemoteUpdate function:
- You will only receive a message when
an update is available.
- Once an update has been installed, it
cannot be undone.
- Do not switch the oven off during the
update. Otherwise, the update will be
aborted and will not be installed.
- Some software updates can only be
carried out by the Miele Customer
Service Department.
Software version
The software version is intended for the
Miele Customer Service Department.
You do not need this information for do-
mestic use.
Showroom programme
This function enables the oven to be
demonstrated in showrooms without
heating up. This setting is not needed
for domestic use.
Demo mode
If you have demo mode activated,
Demo mode active. The appliance will not
heat up will appear when you switch
the oven on.
- On
Touch the OKsensor control for at
least 4seconds to activate demo
mode.
- Off
Touch the OKsensor control for at
least 4seconds to deactivate demo
mode. You can use the oven as nor-
mal.
Adjusting settings
33
Factory default
- Appliance settings
Any settings that have been altered
will be reset to the factory default set-
tings.
- Recommended temps.
Any recommended temperatures that
have been changed will be reset to the
factory default settings.
Operating modes
34
Functions Recommended
value
Range
Fan plus 160 °C 30–250 °C
Intensive bake 170 °C 50–250 °C
Eco Fan heat 190 °C 100–250 °C
Further | Booster 160 °C 100–250 °C
Further | AirFry 190 °C 30–250 °C
Conventional heat 180 °C 30–280 °C
Full grill 240 °C 200–300 °C
Fan grill 200 °C 100–260 °C
Automatic programmes
Pyrolytic
Operation
35
Easy to use
Place the food in the oven.
Select the required oven operating
mode with the operating mode se-
lector.
The operating mode is displayed briefly
and then the recommended temperat-
ure will appear.
Change the recommended temperat-
ure with the rotary selector, if ne-
cessary.
The recommended temperature will be
accepted within a few seconds. You
can change the temperature sub-
sequently via the rotary selector.
Confirm with OK.
The actual temperature will appear and
the heating-up phase will commence.
You will see the temperature increasing.
A buzzer will sound when the set tem-
perature is reached for the first time.
When the cooking process is finished,
turn the operating mode selector to0.
Take the food out of the oven com-
partment.
Pre-heating the oven
The Booster operating mode is used to
quickly pre-heat the oven compartment.
It is only necessary to pre-heat the oven
compartment in a few instances.
Most dishes can be placed in the cold
oven to make use of the heat pro-
duced during the heating-up phase.
Pre-heat the oven when cooking the
following food with the following op-
erating modes:
- Dark bread dough as well as roast
beef and fillet with the Fan plus
and Conventional heat operating
modes
- Cakes and pastries with a short cook-
ing duration (approx. 30minutes or
less) as well as delicate items (e.g.
sponge) with the Conventional
heatoperating mode
Rapid heat-up
The heating-up phase can be shortened
with the Booster operating mode.
Do not use the Boosteroperating
mode to pre-heat the oven when
baking pizzas or delicate mixtures
(e.g. sponges, biscuits).
The food will brown too quickly on
top.
Select Further with the operating
mode selector.
Confirm Booster with OK.
Select a temperature.
Change to the required operating
mode after the set temperature has
been reached.
Place the food in the oven.
Changing the temperature
You can permanently reset the recom-
mended temperature to suit your
cooking preferences by selecting
the| Recommended temps. sensor
control.
Change the temperature using the
rotary selector.
The temperature changes in 5°C steps.
Confirm with OK.
Operation
36
Tip: If you have programmed a cooking
duration, you first have to quit the
“Cooking duration” menu by touching
the sensor control. You can then
change the temperature using the rotary
selector.
Then touch the sensor control to dis-
play the cooking duration again.
Cooking durations
Cooking results can be impaired if
there is a long delay between the
food being placed in the oven and the
start time of cooking. Fresh food can
change colour and even deteriorate.
When baking, the cake mixture or
dough can dry out, and the raising
agents can lose their effectiveness.
Select as short as possible a time un-
til the cooking process starts.
Set cooking duration
You have placed the food in the oven
compartment, selected an operating
mode and the required settings such as
the temperature.
Enter the cooking duration you require.
The heating will switch off automatically
once this duration has elapsed. The
maximum cooking duration that can be
set depends on the operating mode that
you have selected.
Select the sensor control.
Set the cooking duration.
Confirm with OK.
Setting the finish time (Finish at)
You have placed the food in the oven
compartment, selected an operating
mode and the required settings such as
the temperature.
Specify when you want the cooking pro-
cess to end. The oven heating will
switch off automatically at the time you
have set.
Select the sensor control.
Select Finish at.
Enter the time you want the cooking
process to stop.
Confirm with OK.
Setting the start time (Start at)
You have placed the food in the oven
compartment, selected an operating
mode and the required settings such as
the temperature.
This function will only appear in the
menu if you have set a Duration or Finish
at time. WithStart at, you have to spe-
cify when you want the cooking process
to start. The oven compartment heating
will switch on automatically at the time
you have set.
Select the sensor control.
Select Start at.
Enter the time you want the cooking
process to start.
Confirm with OK.
Changing the set cooking durations
Select the sensor control.
Select the desired time.
Confirm withOK.
Select Change.
Change the set time.
Confirm withOK.
Touch the sensor control to return
to the menu of the selected function.
These settings will be deleted in the
event of a power failure.
Operation
37
Deleting the set cooking durations
Select the sensor control.
Select the desired time.
Confirm withOK.
Select Delete.
Confirm withOK.
Touch the sensor control to return
to the menu of the selected function.
If you delete Duration, the set times for
Finish at and Start at are also deleted.
If you delete Finish atorStart at, the
cooking programme will start using the
cooking duration set.
Cancelling a cooking process
Turn the operating mode selector to
another operating mode or to the
0position.
Any cooking durations set will be de-
leted. If you have turned the operating
mode selector to the 0 position, the
oven heating and lighting will also
switch off.
Using the AirFry operating
mode
Spread the food evenly over the per-
forated Gourmet baking and AirFry
tray or the grilling and roasting insert
in a single layer if possible.
Place the food on shelf level2.
Select Further with the operating
mode selector.
SelectAirFry with the rotary selector.
Confirm with OK.
The recommended temperature will ap-
pear.
Change the recommended temperat-
ure according to the information in
the recipe or the cooking chart.
At the end of the cooking duration,
check whether the food is crispy and
browned enough for you.
Using automatic programmes
The automatic programmes enable you
to achieve excellent results with ease.
Select Automatic programmes.
A list will appear in the display.
Select the desired automatic pro-
gramme.
Confirm with OK.
Follow the instructions on the display.
Min. minder
Using the Min. minder function
The minute minder can be used to
time other activities in the kitchen,
e.g.boiling eggs.
The minute minder can also be used at
the same time as a cooking process for
which the cooking duration start and
finish times have been set (e.g. as a re-
minder to stir the food or add season-
ing, etc.).
The maximum time that can be set is
59:59min.
Setting the minute minder
Example: you want to boil some eggs
and set a minute minder of 6minutes
and 20seconds.
Select the sensor control.
Select Min. minder if a cooking process
is in progress at the same time.
The prompt Set00:00min appears.
Operation
38
Use the rotary control to enter
06:20.
Confirm with OK.
The minute minder duration is now
saved.
When the oven is switched off, the
minute minder counts down in the dis-
play and appears instead of the time
of day.
If you are cooking at the same time
without a set cooking duration, and
the minute minder will appear as soon
as the desired temperature is reached.
If you are cooking at the same time with
a set cooking duration, the minute
minder will count down in the back-
ground as the cooking duration appears
first in the display.
If you are in a menu, the minute minder
counts down in the background.
When the minute minder finishes,
will flash, a signal will sound and the
time will start counting up.
Select the sensor control.
The buzzer will stop and the symbols on
the display will go out.
Changing the minute minder duration
Select the sensor control.
SelectMin. minder if a cooking pro-
gramme is in progress at the same
time.
SelectChange.
Confirm withOK.
The minute minder duration selected
appears.
Change the duration set for the
minute minder.
Confirm withOK.
The altered minute minder duration is
now saved.
Deleting the minute minder duration
Select the sensor control.
SelectMin. minder if a cooking pro-
gramme is in progress at the same
time.
SelectDelete.
Confirm withOK.
The minute minder duration is now de-
leted.
Using accessories
Features will vary depending on model.
Using the rack
Always slide the rack into the rails of
the side runners with the catches fa-
cing down.
Using bakeware
Always slide the rack into the rails of
the side runners with the catches fa-
cing down.
If you are using bakeware, ovenproof
dishes and similar items, place these
in the centre of the rack.
Using baking trays
The baking tray, universal tray and
Gourmet baking and AirFry tray, per-
forated are inserted into the oven
between the two rails of a side runner.
Tip: When baking with the
HBBL71Gourmet baking and AirFry
tray, perforated, roll out the dough on a
level surface first and then place it on
the perforated tray.
Operation
39
Using the rack with the universal tray
Place the rack on top of the universal
tray.
Insert the universal tray into the oven
between the two rails of a side runner.
The rack is automatically inserted on
the upper rail.
Using the grilling and roasting insert
with the universal tray
Place the grilling and roasting insert
on the universal tray.
Insert the universal tray with the
grilling and roasting insert into the
oven between the two rails of a side
runner.
Using the Gourmet baking and pizza
stone
Always slide the rack into the rails of
the side runners with the catches fa-
cing down.
Place the Gourmet baking and pizza
stone on the rack with the raised edge
at the back.
Preheat the Gourmet baking and pizza
stone for 30minutes in Conventional
heat operating mode at a temper-
ature of 200°C and 250°C.
Tip: Detailed information can be found
in the operating instructions for the
Gourmet baking and pizza stone.
Using the Gourmet oven dish
Damage to the enamel of the oven
compartment floor caused by heat
accumulation.
If you slide the Miele
HUB5000/5001 Gourmet oven dish
into level1, heat can accumulate at
the bottom of the oven compartment
due to lack of clearance, and the
enamel may crack or flake off.
Do not insert the Miele
HUB5000/5001 Gourmet oven dish
into level1.
Never place the oven dish on the up-
per support of shelf level1 either as it
will not be secured by the non-tip
safety notches.
As a general rule use level2 or, for
browning, level3 or 4.
The Gourmet oven dish is inserted
into the oven between the two rails of
a side runner.
Oven dishes cannot be used together
with lids (if they have them) on certain
levels because the total height would
exceed the available height inside the
oven compartment.
Tip: Detailed information can be found
in the operating instructions for the
Gourmet oven dish.
Operation
40
Fitting and removing HFC70-C Flexi-
Clip runners
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Allow the heater element, oven com-
partment, and accessories to cool
down.
You can only use the FlexiClip runners
on shelf levels1, 2 and3.
One level of the side runners consists of
two rails. The FlexiClip runners are fitted
on the upper rail of the two rails that
make up a shelf level.
To use the FlexiClip runners for all food
that is to be cooked on level2, fit the
FlexiClip runners on level1.
Because the FlexiClip runners sit on the
top rail of the side runners, the gap
between the level the FlexiClip runners
are on and the one above is smaller than
if, for instance, racks were fitted on each
level. Cooking results will be affected if
the gap is too small.
The accessories will only sit securely in
between the retainers at either end of
each runner and be prevented from slid-
ing off if the FlexiClip runners are fully
inserted.
The FlexiClip runners can support a
maximum load of 15kg.
To prevent the risk of accessories sliding
off the runners:
- Make sure that they are sitting se-
curely on their runners in between the
retainers at either end of each runner.
- Always place the rack on the FlexiClip
runners with the catches facing down.
When fitting or removing the FlexiClip
runners, do not fully extend them.
The FlexiClip runner with the Miele
logo is fitted on the right-hand side of
the oven compartment.
Operation
41
Fitting the FlexiClip runners
Hook the FlexiClip runner onto the
front of the top rail of a side runner
(1.).
Then hold the FlexiClip runner at an
angle towards the middle of the oven
compartment (2.).
Slide the FlexiClip runner at an angle
along the top rail as far as it will go
(3.).
Then swing the FlexiClip runner back
to the side of the oven compartment
and secure it to the top rail with an
audible click (4.).
Tip: If the FlexiClip runners are difficult
to pull out after fitting, pull firmly on
them once to release them.
Removing the FlexiClip runners
Push the FlexiClip runner in all the
way.
Push down on the tab at the front of
the FlexiClip runner (1.).
Operation
42
Swing the FlexiClip runner towards
the middle of the oven compartment
(2.), then pull it forwards along the
top rail (3.).
Lift the FlexiClip runner off the rail and
take it out of the oven.
Good to know
43
Baking
Handling food carefully will help pro-
tect your health.
Cakes, pizzas and french fries should
be cooked until golden, not dark
brown.
Tips on baking
- Set a cooking duration. If used for
baking, do not delay the start for too
long. Cake mixture or dough will dry
out, and the raising agents will lose
their effectiveness.
- Generally speaking, you can use
racks, baking trays, universal trays and
any type of baking tray made of heat-
resistant material.
- Avoid using bright, thin-walled tins as
they give an uneven or poor browning
result. Under adverse circumstances,
the food will not cook properly.
- Position rectangular tins with the
longer side across the width of the
oven compartment for optimum heat
distribution and even baking results.
- Always place bakeware on the rack.
- Bake cakes with fruit toppings or
deep cakes on the universal tray.
Using baking parchment
Miele accessories, e.g. the universal
tray, are finished with PerfectClean.
Surfaces finished with PerfectClean
generally do not need to be greased or
covered with baking parchment.
Use baking parchment when baking
lye mixtures because the sodium hy-
droxide used can damage surfaces
finished with PerfectClean.
Use baking parchment when baking
sponge, meringue, macaroons or sim-
ilar items. Due to their high egg white
content, these are more likely to stick.
Use baking parchment when cooking
frozen food on the rack.
Notes on the cooking charts
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. Baking
at temperatures higher than those re-
commended may reduce the cooking
duration, but will lead to uneven
browning of the food, and unsatisfact-
ory cooking results.
Selecting the cooking duration
Unless otherwise stated, the cooking
durations given in the cooking charts are
for an oven compartment which has not
been pre-heated. With a pre-heated
oven compartment, shorten times by
around 10minutes.
As a general rule, check the food after
the shortest duration. Stick a wooden
skewer into the food.
If it comes out clean without any batter/
dough on it, the food is done.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Overview of functions”.
Using Automatic programmes
Follow the instructions on the display.
Good to know
44
UsingFan plus
Because the fan distributes the heat
around the oven compartment straight
away, it allows you to use a lower tem-
perature than you would with the Con-
ventional heatfunction.
Use this function if you are baking on
multiple shelves at the same time.
1 shelf: place the food in shelf level2.
2shelves: place the food on shelf
levels1+3 or 2+4.
3shelves: place the food on shelf
levels1+3+5.
Tips
- If you are cooking on multiple shelves
at the same time, slide the universal
tray in on the lowest level.
- For moist biscuits and cakes, bake on
a maximum of 2shelf levels at once.
UsingIntensive bake
Use this function for baking cakes with
moist toppings.
Do not use this function for baking thin
biscuits.
Place cakes on shelf level1 or 2.
UsingConventional heat
Dark metal, enamel, or aluminium bake-
ware with a matt finish, as well as heat-
resistant glass, ceramic, and coated
bakeware can be used.
Use this function for baking traditional
recipes. If using an older recipe or cook-
book, set the oven temperature 10°C
lower than the recommended one. This
will not change the cooking duration.
Place the food in shelf level1 or 2.
UsingEco Fan heat
Use this function for cooking small
amounts of food, e.g. frozen pizzas,
part-baked rolls or biscuits, while saving
energy.
Place the food in shelf level2.
Roasting
Tips for roasting
- You can use all crockery made from
temperature-resistant materials, e.g.
roasting dishes, roasting pans with lid,
ovenproof glass dishes, roasting bags,
dishes made from earthenware or
cast iron, the universal tray, rack and/
or anti-splash insert (if available) on
top of the universal tray.
- Pre-heating the oven compartment is
only required when roasting beef sir-
loin joints and fillet. Pre-heating is
generally not necessary.
- Use a closed roasting dish for roast-
ing meat, such as an oven dish. The
meat stays succulent. The oven com-
partment will also stay cleaner than
when roasting on the rack. This en-
sures that sufficient stock remains for
making gravy.
- If you are using a roasting bag, follow
the instructions on the packaging.
- If you are using the rack or an open
roasting dish for roasting, you can
add a little fat or oil to very lean meat
or place a few strips of streaky bacon
on the top.
- Season the meat and place in the
roasting dish. Dot with butter or mar-
garine or brush with oil or cooking fat
if necessary. For large lean cuts of
meat (2–3kg) and fatty poultry add
about 1/8litre of water to the dish.
Good to know
45
- Do not add too much liquid during
cooking as this will hinder the brown-
ing process. Browning only occurs to-
wards the end of the cooking dura-
tion. Remove the lid about halfway
through the cooking duration if a more
intensive browning result is desired.
- At the end of the programme, take the
food out of the oven compartment,
cover it and leave to stand for about
10minutes. This helps retain juices
when the meat is carved.
- For a crisp finish, baste poultry
10minutes before the end of the
cooking duration with slightly salted
water.
Notes on the cooking charts
Take note of the temperature range,
the shelf levels and the timings. These
also take the type of cooking con-
tainer, the size of the meat and cook-
ing practices into account.
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. If
higher temperatures are used than
those specified, the meat will brown
on the outside, but will not be prop-
erly cooked through.
When cooking with Fan plus, se-
lect a temperature which is approx.
20°C lower than with Conventional
heat.
For cuts which weigh more than 3kg,
select a temperature approx. 10°C
lower than that given in the cooking
chart. The roasting process will take
longer, but the meat will cook evenly
through and the skin or crackling will
not be too thick.
When roasting on the wire rack, set a
temperature approx. 10°C lower than
for roasting in a covered oven dish.
Selecting the cooking duration
Unless otherwise stated, the durations
given in the cooking chart are for an
oven compartment which has not been
pre-heated.
The traditional British method for cal-
culating the roasting time is to allow
15 to 20minutes per lb/
450grammes, according to type of
meat, plus approx. 20minutes, ad-
justing the length of time as roasting
proceeds to obtain the required res-
ult. The roasting time can also be de-
termined by multiplying the thickness
of the roast [cm] with the time per
cm [min/cm] stated below, depend-
ing on the type of meat:
- Beef/venison: 15–18min/cm
- Pork/veal/lamb: 12–15min/cm
- Sirloin/fillet: 8–10min/cm
As a general rule, check the food after
the shortest duration.
Tips
- For frozen meat, increase the cooking
duration by approx. 20minutes per
kg.
- Frozen meat weighing less than ap-
prox. 1.5kg does not need to be de-
frosted before roasting.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Overview of functions”.
Do not use the Intensive bake oper-
ating mode for roasting as the juices
will become too dark.
Good to know
46
Using Automatic programmes
Follow the instructions on the display.
UsingFan plus
This function is suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The Fan plusfunction allows you to
use a lower temperature than you would
with the Conventional heatfunction,
because the heat is immediately distrib-
uted around the oven compartment.
Place the food in shelf level2.
UsingConventional heat
Use this function for baking traditional
recipes. If using an older recipe or cook-
book, set the oven temperature 10°C
lower than the recommended one. This
will not change the cooking duration.
Place the food in shelf level2.
UsingEco Fan heat
Use this function for cooking smaller
roasts or meat dishes while saving en-
ergy.
Place the food in shelf level2.
Grilling
Risk of injury caused by hot sur-
faces.
If you grill with the door open, hot air
will escape from the oven instead of
being cooled by the cooling fan. The
control elements will get hot.
Grill with the oven door closed.
Tips for grilling
- Pre-heating is necessary when
grilling. Pre-heat the top heat/grill ele-
ment for approx. 5minutes with the
door closed.
- Trim the meat if necessary. Do not
season the meat with salt before
grilling as this draws the juices out.
- Add a little oil to lean meat if neces-
sary. Do not use other types of fat as
they can easily burn and cause
smoke.
- Clean fish in the normal way. To en-
hance the flavour, season with a little
salt. Fish can also be drizzled with
lemon juice.
- Use the universal tray with the wire
rack or the grilling and roasting insert
(if present) in place. The juices collect
under the insert. This prevents them
from spitting and making the oven
dirty and they can then be used for
making gravy and sauces. Brush the
wire rack or the grilling and roasting
insert with oil and then place the food
on top.
Do not use the baking tray.
Notes on the cooking charts
Take note of the temperature range,
the shelf levels and the timings. These
take the size of the meat and cooking
practices into account.
Check the food after the shortest dur-
ation quoted.
Good to know
47
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. If
higher temperatures are used than
those specified, the meat will brown
on the outside, but will not be prop-
erly cooked through.
Choosing a shelf level
Select the shelf level depending on
the thickness of the food to be
cooked.
Place flat food in shelf level3 or 4.
Place thicker food in shelf level1 or 2.
Selecting the cooking duration
Grill thinner cuts of meat/slices of fish
for approx. 6–8minutes per side.
It is best to grill food of a similar thick-
ness at the same time so that the
cooking durations do not vary too
much.
As a general rule, check whether the
food is cooked after the shortest dur-
ation.
To test the food, press down on the
meat with a spoon. This lets you de-
termine how well the meat has been
cooked.
- Rare/pink
If the meat gives easily to the pressure
of the spoon, it will still be red on the
inside.
- Medium
If there is some resistance, the inside
will be pink.
- Well done
If there is very little resistance, it is
cooked through.
Tip: If the surface of a thicker cut of
meat is browned but the centre is still
raw, move the food to a lower level or
reduce the temperature and continue
grilling. This will stop the surface from
becoming excessively charred.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Overview of functions”.
UsingFull grill
Use this function to grill flat thin cuts in
large quantities and for browning large
baked dishes.
The whole of the top heating/grill ele-
ment glows red to provide the required
heat.
UsingFan grill
This function is suitable for grilling
thicker food, such as chicken.
A temperature setting of 220°C is gen-
erally recommended for thinner types of
food, while 180–200°C is recommen-
ded for thicker cuts.
Defrost
Gentle defrosting of frozen goods
means that the vitamins and minerals
are generally retained.
Select Fan plus and a temperature
of 30–50°C.
Air is circulated throughout the oven
compartment to gently defrost the
frozen goods.
Good to know
48
Risk of infection from bacteria.
Bacteria such as salmonella can
cause life-threatening food poisoning.
It is particularly important to observe
food hygiene rules when defrosting
fish and meat, and in particular when
defrosting poultry.
Do not use the liquid produced dur-
ing defrosting.
Process the food as required as soon
as it has been defrosted.
Tips
- Remove the packaging and place the
frozen goods on the universal tray or
in a suitable bowl or dish.
- Use the universal tray with the rack
placed on top of it for defrosting
poultry. This way the frozen goods will
not be lying in the defrosted liquid.
- Meat, poultry or fish does not need to
be fully defrosted before cooking. De-
frost until the food has started to
thaw. The surface will then be suffi-
ciently thawed to take herbs and
seasoning.
Low temperature cooking
Low temperature cooking is ideal for
cooking delicate cuts of beef, pork, veal
or lamb when a tender result is desired.
First sear the meat all over at a high
temperature on the hob in order to seal
it.
Then place the meat in the pre-heated
oven compartment where the low tem-
perature and long cooking duration will
cook it to perfection and ensure it is
very tender.
The meat will relax. The juices inside will
start to circulate evenly throughout the
meat to reach the outer layers.
This gives very tender and succulent
results.
Only use lean meat which has been
correctly hung and trimmed. Bones
must be removed before cooking.
For searing, use a suitable cooking oil
or fat that can withstand high temper-
atures (e.g. clarified butter, vegetable
oil).
Do not cover meat during the cooking
process.
The cooking duration takes approx.
2–4hours depending on the weight
and size of the meat and how well you
want it cooked.
As soon as the cooking process is
done, you can carve the meat straight
from the oven. It does not need to
rest.
The meat can be left in the oven com-
partment to keep warm until you
serve it. This will not affect results in
any way.
Serve on pre-heated plates with very
hot sauce or gravy to prevent it cool-
ing down too quickly. The meat is at
the ideal temperature for eating
straight away.
Using Conventional heat
Use the universal tray with the rack
placed on top of it.
Place the rack together with the uni-
versal tray on shelf level2.
Select the Conventional heatoper-
ating mode and a temperature of
120°C.
Good to know
49
Pre-heat the oven together with the
universal tray and rack for ap-
prox.15minutes.
Whilst the oven is pre-heating, sear
the meat thoroughly on all sides on
the hob.
Risk of burning due to hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Use oven gloves when placing hot
food in the appliance or removing it
and when adjusting oven shelves etc.
in a hot oven compartment.
Place the seared meat on the rack.
Reduce the temperature to 100°C.
Continue cooking the meat until it is
done.
Drying
Dehydrating or drying is a traditional
method of preserving fruit, certain ve-
getables and herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
Peel and core the food for drying, if
necessary, and cut it up.
Depending on how big it is, distribute
the food for drying evenly in a single
layer (if possible) over the baking and
roasting rack or the universal tray.
Tip: You can also use the perforated
Gourmet baking and AirFry tray, if you
have one.
Dry on a maximum of 2levels at the
same time.
Place the food for drying on shelf
levels1+3.
If using the baking and roasting rack
and universal tray, place the universal
tray below the rack.
Select Fan plus.
Change the recommended temperat-
ure and set the drying time.
Turn the food for drying on the univer-
sal tray at regular intervals.
The drying times are longer for whole
or halved food items.
Food for dry-
ing
[°C] [h]
Fruit
60–70 2–8
Vegetables
55–65 4–12
Mushrooms
45–50 5–10
Herbs*
30–35 4–8
Operating mode, Temperature,
Drying time, Fan plus, Conven-
tional heat
*When drying herbs, always use the universal
tray on shelf level2 and use the Conventional
heatoperating mode, as the fan is
switched on in the Fan plusoperating mode.
Reduce the temperature if condensa-
tion begins to form in the oven com-
partment.
Removing the dried food
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heat-
ing elements, oven compartment or
accessories.
Use oven gloves when removing
dried food from the oven.
Allow the dried fruit or vegetables to
cool down after drying.
Good to know
50
Dried fruit needs to be completely dry,
but also soft and elastic. Juice should
not escape when cut.
Store dried food in sealed glass jars or
tins.
Heat crockery
Use the Fan plus operating mode for
pre-heating crockery.
Only pre-heat heat-resistant crockery.
Place the wire rack on shelf level1
and place the crockery to be pre-
heated on it. Depending on the size of
the crockery, you can also place the
rack on the oven floor and take the
side runners out to make more room.
Select Fan plus.
Set the temperature to 50–80°C.
Risk of burns!
Use oven gloves when removing the
crockery from the oven. Droplets of
water may have accumulated under-
neath the crockery.
Remove the heated crockery from the
oven.
Frozen food/Ready meals
Tips for French fries, croquettes and
similar items
Use the AirFryoperating mode to
cook these frozen foods.
Tips for cakes, pizza and baguettes
- Bake cakes, pizza and baguettes on
baking paper on the rack.
Do not use the baking tray or the uni-
versal tray for frozen foods with a
large surface area. The tray could be-
come warped and difficult, or even
impossible, to remove from the oven
compartment when hot. Additional
use will make the warping worse.
- Use the lowest temperature recom-
mended on the packaging.
Preparing frozen food/ready meals
Handling food carefully will help pro-
tect your health.
Cakes, pizzas and french fries should
be cooked until golden, not dark
brown.
Select the function and temperature
recommended on the packaging.
Pre-heat the oven compartment.
Place the food in the pre-heated oven
compartment on the shelf level re-
commended on the packaging.
Check the food at the end of the
shortest cooking duration recommen-
ded on the packaging.
AirFry
Handling food carefully will help pro-
tect your health.
Food such as French fries should be
cooked until golden, not dark brown.
The AirFry operating mode is used to
fry food in hot air. AirFrying is a gentle
method of cooking which achieves even,
crispy results.
AirFrying is therefore ideal for cooking
frozen food such as French fries or
potato croquettes.
Good to know
51
Accessories
- For foods which do not drip, e.g.
French fries, use the Gourmet baking
and AirFry tray, perforated.
The fine perforations of the Gourmet
baking and AirFry tray ensure that the
food is browned and crispy on all
sides.
- For food that drips, e.g. chicken
thighs, use the universal tray with the
grilling and roasting insert (if present)
placed on top.
The tray under the insert will collect
the meat juices and stop them from
burning so that they can be used for
making gravy and sauces. Brush the
grilling and roasting insert with oil and
then place the food on top.
- Place food in bakeware centrally on
the rack.
AirFrying tips
- Do not defrost frozen food.
- Spread the food evenly over the per-
forated Gourmet baking and AirFry
tray or the grilling and roasting insert
in a single layer if possible.
- Place the food in the oven (without
pre-heating).
If the food is not crispy enough for
you, you can try pre-heating the oven
next time.
- Only cook on one level.
Cooking on multiple levels will create
too much moisture in the oven com-
partment and the food will not be-
come crispy.
- As a general rule, food should be
placed on shelf level2.
If you would like more browning on
top, you can try using a higher level
next time.
- Food such as French fries should be
turned halfway through the cooking
duration if possible.
Set the minute minder to remind you.
AirFry recipes
Below are the recipes to use with the
AirFry operating mode.
For optimum cooking results, we recom-
mend using the quantities and ac-
cessories given in the recipes.
Good to know
52
Falafel with yoghurt dip
Total time required: 60minutes + 12hours of soaking time
Serves 4
For the falafel
250g chickpeas, dried
2l water
2 onions | finely diced
2cloves of garlic | finely chopped
30g parsley | chopped
2tbsp lemon juice
1tbsp olive oil
50g tahini (sesame paste)
1tsp coriander, ground
1tsp oregano
½tsp ras el hanout
1tsp cumin
1½tsp salt
1pinch of pepper
1pinch of chilli powder
60g plain white flour
1tsp baking powder
For the yoghurt dip
500g yoghurt, 3.5%fat
100g cream cheese
1tbsp tahini (sesame paste)
3tbsp lemon juice
20g parsley | chopped
1tsp salt
1pinch of pepper
Accessories
Sieve
Mixer with cutting blade
Mixer with dough hook
Gourmet baking and AirFry tray, perfor-
ated
Method
Soak the chickpeas in water for at least
12hours.
To make the yoghurt dip, mix together
all of the ingredients and chill.
Drain the chickpeas in a sieve.
Place the parsley, onions, garlic, lemon
juice, oil, tahini and spices in the mixer.
Gradually add the chickpeas. Stir the
mixture with a tablespoon in between
adding the chickpeas.
Put the mixture in a bowl. Mix the flour
and baking powder and knead into the
mixture. Shape the mixture into
24balls. Flatten the balls slightly in your
hands and place them on the Gourmet
baking and AirFry tray. Place in the oven
and bake until golden brown.
Settings
Operating mode: | AirFry
Temperature: 210°C
Cooking duration: 18minutes
Shelf level: 2
Good to know
53
French fries and sweet potato fries
Total time required: 50minutes
Serves 4
For the fries
500g potatoes, waxy | in batons (ap-
prox.0.5x0.5x6cm)
500g sweet potatoes | in batons (ap-
prox. 0.5x0.5x6cm)
30ml sunflower oil
For the dip
150g Greek yoghurt
150g buttermilk
¼lemon | juice and zest
½bunch of dill
¼tsp rosemary, dried
¼tsp oregano, dried
½tsp onion, dried
¼tsp garlic, dried
1pinch of salt
1pinch of pepper
For the seasoned salt
2tbsp salt
1tsp paprika, smoked
½tsp onion, dried
½tsp garlic, dried
Accessories
Pan
Kitchen towels
Gourmet baking and AirFry tray, perfor-
ated
Method
Bring the water to the boil on the hob.
Blanch the potato batons in boiling wa-
ter for 3minutes. Then drop them into
cold water and pat dry on a kitchen
towel.
Marinate the potato batons with the
sunflower oil. Then place on the Gour-
met baking and AirFry tray and cook ac-
cording to the settings. Turn after
15minutes and cook for a further
10minutes.
To make the dip, mix all the ingredients
together and season with salt and pep-
per to taste. Chill the dip until ready to
serve.
To make the seasoned salt, mix all the
spices together and set aside.
At the end of the cooking duration, sea-
son the fries generously and serve with
the dip.
Settings
Operating mode: | AirFry
Temperature: 220°C
Cooking duration: 25minutes
Shelf level: 2
Good to know
54
Sesame tofu sticks
Total time required: 35minutes
Serves 3
Ingredients
400g tofu
3tbsp teriyaki sauce
4tbsp tahini (sesame paste)
2tbsp vegetable oil
2tbsp agave syrup
1tbsp sesame seeds, white
1tbsp sesame seeds, black
1tbsp cornflour
3tbsp breadcrumbs
Accessories
Kitchen roll
Grilling and roasting insert
Universal tray
Method
Cut the tofu into 1cm thick slices and
press firmly between pieces of kitchen
roll. Then cut the tofu slices into sticks
1cm wide and 3cm long. Press the
sticks between pieces of kitchen roll
again in order to remove as much mois-
ture as possible from the tofu. Leave the
sticks on the kitchen roll for 15minutes.
Mix together the teriyaki sauce, tahini,
oil and agave syrup. Mix this sauce with
the sesame seeds.
Place the tofu sticks in a bowl and add
the cornflour. Toss the tofu sticks in the
bowl until they are evenly coated with
the cornflour. Pre-heat the oven using
the indicated settings.
Add the sauce to the bowl containing
the tofu sticks and mix everything to-
gether. Then sprinkle over the bread-
crumbs and mix everything together
again. Place the grilling and roasting in-
sert on the universal tray and place the
tofu sticks on the insert so they are not
touching each other. Place the tofu
sticks in the pre-heated oven and bake.
Settings: pre-heating
Operating mode: | Booster
Temperature: 190°C
Settings: baking the sesame tofu
sticks
Operating mode: | AirFry
Temperature: 190°C
Cooking duration: 7minutes
Shelf level: 2
Good to know
55
Baked potatoes with cheese, spring onions and bacon
Total time required: 70minutes
Serves 4
For the potatoes
4baking potatoes (200g each)
2tbsp oil
2tsp salt
For the dip
150ml soured cream
30g chives | finely chopped
1pinch of salt
1pinch of pepper
1pinch of ground nutmeg
For the topping
100g bacon | diced
½bunch of spring onions | sliced into
thin rings
200g cheese, mature (e.g. Gruyère,
Sbrinz and Emmental) | grated
Accessories
Grilling and roasting insert
Universal tray
Method
Wash the potatoes thoroughly and dry
them. Prick the potatoes all over with a
fork. Then rub with a generous amount
of oil and salt. Place the grilling and
roasting insert on the universal tray,
place the potatoes on top and bake ac-
cording to cooking stages1 and2.
In the meantime, mix the soured cream
with the chives to make the dip. Season
with salt, pepper and nutmeg to taste.
For the topping, fry the bacon on me-
dium heat until crisp. Get the spring
onions ready.
After cooking stage2, take the potatoes
out of the oven. Carefully cut them in
half and place them back on the grilling
and roasting insert with the cut side fa-
cing up. Sprinkle with cheese and bake
until golden brown using the settings in-
dicated for cooking stage3.
Serve the baked potatoes with the
spring onions, bacon and dip.
Settings
Cooking stage1
Operating mode: | AirFry
Temperature: 200°C
Cooking duration: 20minutes
Shelf level: 2
Cooking stage2
Operating mode: | AirFry
Temperature: 180°C
Cooking duration: 30minutes
Cooking stage3
Operating mode:
Temperature: 180°C
Cooking duration: 10minutes
Shelf level: 3
Good to know
56
Baked potatoes with feta, tzatziki and Greek salad
Total time required: 70minutes
Serves 4
For the potatoes
4baking potatoes (200g each)
2tbsp oil
2tsp salt
For the tzatziki
½cucumber
¼tsp salt
200g Greek yoghurt
1clove of garlic | finely chopped
¼tsp salt
1pinch of pepper
½lemon | juice and zest
For the salad
½cucumber | diced
3tomatoes | diced
1yellow pepper | finely diced
1red pepper | finely diced
1red onion | finely diced
For the dressing
½tsp salt
1pinch of pepper
½lemon | juice only
1tsp dill | chopped
For the topping
200g feta | crumbled
Accessories
Grilling and roasting insert
Universal tray
Method
Wash the potatoes thoroughly and dry
them. Prick the potatoes all over with a
fork. Then rub with a generous amount
of oil and salt. Place the grilling and
roasting insert on the universal tray,
place the potatoes on top and bake ac-
cording to cooking stages1 and2.
In the meantime, grate and salt the cu-
cumber for the tzatziki and leave for
10minutes.
Squeeze the liquid out of the cucumber.
Mix the squeezed cucumber with the
yoghurt and garlic. Then add salt, pep-
per, lemon juice and lemon zest to
taste.
For the salad, put the vegetables in a
bowl.
For the dressing, mix together the salt,
pepper, dill, lemon juice and olive oil.
Pour the dressing over the salad. Set
aside until ready to serve.
After cooking stage2, take the potatoes
out of the oven. Carefully cut them in
half and place them back on the grilling
and roasting insert with the cut side fa-
cing up. Sprinkle with feta and bake un-
til golden brown using the settings in-
dicated for cooking stage3.
Serve the baked potatoes with the
tzatziki and salad.
Settings
Cooking stage1
Operating mode: | AirFry
Temperature: 200°C
Cooking duration: 20minutes
Shelf level: 2
Good to know
57
Cooking stage2
Operating mode: | AirFry
Temperature: 180°C
Cooking duration: 30minutes
Cooking stage3
Operating mode:
Temperature: 180°C
Cooking duration: 10minutes
Shelf level: 3
Good to know
58
Courgette fries with blue cheese dip and chilli sauce
Total time required: 55minutes
Serves 2
For the vegetables
2courgettes
3eggs, medium
50ml milk, whole
2tbsp sunflower oil
200g panko breadcrumbs
2tsp salt
½tsp garlic powder
½tsp onion, granulated
¼tsp black pepper | coarsely ground
100g mature Alpine cheese | grated
100g plain white flour
For the blue cheese dip
150g blue cheese, strong
2tbsp mayonnaise
80g yoghurt, 3.5%fat
1pinch of salt
1pinch of pepper
¼tsp paprika, smoked
To serve
1tsp sriracha sauce
Accessories
Grilling and roasting insert
Hand blender
Universal tray
Method
Halve the courgettes crosswise and cut
each half into 8equal pieces.
Whisk the eggs, milk and oil together in
a shallow bowl.
In another bowl, mix together the panko
breadcrumbs, spices and Alpine
cheese. Place the flour in a third bowl.
Now coat the courgette pieces with the
breadcrumbs.
To do this, first turn the courgette
pieces in the flour, then in the egg mix-
ture. Then coat them evenly with the
panko mixture. For a particularly even
and crispy coating, turn the pieces in
the egg and panko mixtures a second
time.
Place the grilling and roasting insert on
the universal tray, place the courgette
pieces on top and bake according to the
settings. Turn after 15minutes and bake
for a further 10minutes.
To make the dip, blend all the ingredi-
ents for around 1minute. Blending for
too long may cause the dip to separate.
Chill the dip until ready to serve.
Serve the courgette fries with the dip
and drizzle with the sriracha sauce.
Settings
Operating mode: | AirFry
Temperature: 205°C
Cooking duration: 25minutes
Shelf level: 2
Good to know
59
Corn grilled with hoisin glaze and coleslaw
Total time required: 40minutes
Serves 4
For the dressing
100g mayonnaise
1tbsp cider vinegar
1tbsp mustard
½tsp caster sugar
1pinch of salt
1pinch of pepper
For the salad
¼white cabbage | cut into thin strips
¼red cabbage | thinly sliced
2carrots | thinly sliced
For the corn with hoisin glaze
4cobs, pre-cooked | quartered
50g hoisin sauce
50g mayonnaise
To serve
2tbsp sesame seeds, white
Accessories
Grilling and roasting insert
Universal tray
Method
For the dressing, mix together the may-
onnaise, cider vinegar, mustard and
sugar. Season with salt and pepper to
taste. For the salad, mix together the
white cabbage, red cabbage and carrots
in a bowl. Pour the dressing over the
salad and fold in. Set the salad aside
until ready to serve.
Place the grilling and roasting insert on
the universal tray, place the corn cobs
on top and cook according to the set-
tings.
For the glaze, mix together the hoisin
sauce and mayonnaise. After
15minutes, brush the corn with the
hoisin mixture and cook for a further
10minutes.
Sprinkle the cobs with the sesame
seeds to taste. Serve with coleslaw.
Setting
Operating mode: | AirFry
Temperature: 210°C
Cooking duration: 25minutes
Shelf level: 2
Good to know
60
Chicken nuggets with coconut sesame coating
Total time required: 25minutes
Serves 2
For the coating
100g breadcrumbs
50g sesame seeds, white
50g desiccated coconut
2tsp salt
1tsp paprika, smoked
1tsp garlic powder
1tsp onion powder
100g plain white flour
3eggs, medium
1tbsp vegetable oil
3tbsp milk, whole
For the chicken nuggets
2chicken breast fillets, ready to cook |
in finger-width strips
To serve
2tsp sweet chilli sauce
Accessories
Gourmet baking and AirFry tray, perfor-
ated
Method
For the coating, mix together the bread-
crumbs, sesame seeds, desiccated
coconut, salt, paprika, onion powder
and garlic powder in a bowl. Place the
flour in another bowl. Whisk the eggs,
oil and milk together in a third bowl.
Now coat the chicken strips with the
breadcrumbs.
To do this, first turn the chicken strips in
the flour, then in the egg/oil mixture.
Then coat them with the breadcrumb/
spice mixture. Place the coated nuggets
directly on the Gourmet baking and
AirFry tray and cook according to the
settings. Turn after 10minutes.
Serve the cooked chicken nuggets with
the sweet chilli sauce.
Setting
Operating mode: | AirFry
Temperature: 210°C
Cooking duration: 15minutes
Shelf level: 2
Good to know
61
Cod with crust
Total time required: 70minutes
Serves 4
For the cod with crust
60g butter | softened
1tbsp mustard
50g tomatoes, sundried, in oil
½bunch of parsley, flat leaf
½bunch of chives
1tbsp lemon thyme
60g panko breadcrumbs
4cod fillets (150g each), ready to cook
4pinches of salt
For the pepper and potato salad
2peppers, red | roughly chopped
2peppers, yellow | roughly chopped
200g potatoes, waxy | cut into thin
wedges
1onion, red | cut into thin wedges
1clove of garlic | crushed
1tbsp olive oil
½tsp salt
¼tsp paprika, smoked
For the dressing
30ml balsamic vinegar
1tbsp mustard
2tbsp honey
1pinch of salt
1pinch of pepper
60ml olive oil
To serve
125g rocket | washed
Accessories
Hand blender
Grilling and roasting insert
Universal tray
Screw-top jar
Method
For the crust, blend together the butter,
mustard, sundried tomatoes, parsley,
lemon thyme and chives. Fold in the
panko breadcrumbs and season with
salt to taste. Pat the fish fillets dry and
salt them. Shape the crust into 4pieces
corresponding to the size of the fish fil-
lets and place them on the fish. Place
the grilling and roasting insert on the
universal tray. Place the fish on the left
side of the grilling and roasting insert.
For the vegetables, place the two types
of pepper, potato wedges, onions and
garlic in a bowl, drizzle with oil and sea-
son. Then spread out the vegetables on
the right side of the grilling and roasting
insert. Place the tray in the oven and
roast the cod and vegetables using the
indicated settings.
For the dressing, mix together the bal-
samic vinegar, mustard, honey, salt and
pepper in a screw-top jar. Add the olive
oil, seal the jar and shake vigorously for
approx. 1minute.
Before serving, mix the rocket with the
warm vegetables and marinate the
salad with the dressing. Serve the fish
on the salad.
Settings
Operating mode: | AirFry
Temperature: 210°C
Cooking duration: 20minutes
Shelf level: 2
Good to know
62
Bananas with pistachio and honey topping
Total time required: 25minutes
Serves 4
Ingredients
50g pistachio nuts | shelled
1pinch of salt
4bananas
2tbsp wild honey
Accessories
Frying pan
Grilling and roasting insert
Universal tray
Method
Roughly chop the pistachios and toast
lightly in the pan. Add the salt. Remove
the pan from the hob and leave to cool
slightly.
Place the grilling and roasting insert on
the universal tray. Cut the bananas in
half lengthways (still in the skin) and
place them on the grilling and roasting
insert with the cut side facing up. Mix
the honey with the pistachios. Spread
the pistachio/honey mixture over the
banana halves. Place the bananas in the
oven and cook.
Settings
Operating mode: | AirFry
Temperature: 200°C
Cooking duration: 8minutes
Shelf level: 2
Good to know
63
Pasteis de nata
Total time required: 60minutes
Serves 12
For the pasteis
2eggs, medium
37g vanilla custard powder for cooking
200ml milk, whole
250ml double cream
70g caster sugar
1pinch of salt
Approx. 275g puff pastry
For dusting
1tsp icing sugar
1pinch of cinnamon
For the tin
1tsp butter
Accessories
Sieve
Muffin tin for 12 muffins
Whisk
Rolling pin
Baking and roasting rack
Method
Whisk the eggs and press through a
sieve. Mix 5tbsp of the milk with the
custard powder and the eggs until
smooth. Bring the rest of the milk, the
cream, sugar and salt to a boil while
stirring. Remove the pan from the hob
and add the custard mixture while stir-
ring. Bring everything to the boil while
stirring. Pour the mixture into a bowl,
cover and chill.
Grease the muffin tin. Roll out the puff
pastry and cut out 12circles with a dia-
meter of 10cm. Place the circles in the
recesses of the muffin tin and press in
firmly so there are no bubbles in the
base and the dough does not protrude
out of the recesses.
Divide the custard mixture between the
12recesses. Place the muffin tin in the
oven on the baking and roasting rack.
Bake the pasteis until brown spots ap-
pear on the custard mixture.
Mix together the icing sugar and cinna-
mon and sprinkle it over the pasteis
while still warm. Remove the pasteis
from the tin while still warm and leave
to cool on the baking and roasting rack.
Settings
Operating mode: | AirFry
Temperature: 200°C
Cooking duration: 18minutes
Shelf level: 2
Good to know
64
Vegan pasteis de nata
Total time required: 60minutes
Serves 12
For the pasteis
500ml oat milk
40g potato starch
40g caster sugar
1vanilla pod
Approx. 275g puff pastry
¼tsp cinnamon, ground
To serve
¼tsp cinnamon, ground
Accessories
Muffin tin for 12 muffins
Whisk
Pan
Rolling pin
Baking and roasting rack
Method
Mix 4tbsp of oat milk with the potato
starch and set aside. Bring the rest of
the oat milk to the boil with the sugar,
vanilla seeds and vanilla pod. Stir the
oat milk that was mixed with the potato
starch into the boiling oat milk. Bring
the thickened mixture to the boil for ap-
prox.1minute while stirring, then pour
into a bowl, cover and leave to cool.
Roll the puff pastry into a tight roll, cut
into 12pieces and chill. Take out one
pastry piece at a time and roll out into a
circle with a diameter of approx. 10cm.
Place the circle into a recess of the
muffin tin and press in firmly so there
are no bubbles in the base and the
dough does not protrude out of the re-
cess. Repeat the process with the re-
maining 11pastry pieces.
Fill the recesses max. ¾ with the cus-
tard mixture. Place the muffin tin in the
oven on the baking and roasting rack
and bake the pasteis immediately using
the indicated settings. To achieve the
typical flavour, the pasteis de nata
should have a few very dark spots on
top. Dust with cinnamon before serving.
Settings
Cooking stage1
Operating mode: | AirFry
Temperature: 210°C
Cooking duration: 25minutes
Shelf level: 2
Cooking stage2
Operating mode: | AirFry
Temperature: 245°C
Cooking duration: 10minutes
Shelf level: 2
Good to know
65
Automatic programmes
Usage notes
- When using automatic programmes,
the recipes provided are designed as
a guide only. For optimum cooking
results, we recommend using the
quantities and accessories given in
the recipes.
- After a cooking process, allow the
oven compartment to cool down to
room temperature again before start-
ing an automatic programme.
- Some automatic programmes require
a pre-heating phase before food can
be placed in the oven. This will be in-
dicated in the display.
Recipes for automatic pro-
grammes
Below are the recipes to use with the
automatic programmes.
For optimum cooking results, we recom-
mend using the quantities and ac-
cessories given in the recipes.
To find the correct shelf level, please re-
move the FlexiClip runners HFC70-C
before starting an automatic pro-
gramme.
Good to know
66
Apple sponge
Total time required: 95minutes
Serves 12
For the topping
500g apples, tart
2tbsp lemon juice
For the dough
150g butter | softened
150g caster sugar
8g vanilla paste
3medium eggs
150g plain white flour
½tsp baking powder
For the tin
1tsp butter
For dusting
1tbsp icing sugar
Accessories
Baking and roasting rack
Springform tin, 26cm
Sieve, fine
Preparation
Peel and quarter the apples. Cut into
the outside of each apple quarter (op-
posite side to the core), making cuts ap-
proximately 1cm apart. Mix with the
lemon juice and put to one side.
Grease the springform tin.
Cream together the butter, sugar and
vanilla paste for approximately
2minutes. Stir in the eggs one at a time
(½minute each).
Sift together the flour and baking
powder and mix with the other ingredi-
ents.
Pour the mixture into the springform tin,
spreading it evenly. Press the apples
gently into the mixture with the core
side down.
Place the springform tin on the baking
and roasting rack inside the oven and
bake.
Leave the cake in the tin for 10minutes.
Then release the sides of the tin and
leave to cool on the baking and roasting
rack. Dust with icing sugar.
Settings
Automatic programme
| Apple sponge
Programme running time: 55minutes
Manual
Operating mode:
Temperature: 165–175°C
Pre-heating: no
Duration: 45–55minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Tip
As an alternative to dusting the cake
with icing sugar, try an apricot glaze in-
stead. To create the glaze, gently heat
some apricot jam and stir it until
smooth.
Good to know
67
Sponge base
Total time required: 75minutes
Serves 12
For the dough
4medium eggs
4tbsp water | hot
175g caster sugar
200g plain white flour
1tsp baking powder
For the tin
1tsp butter
Accessories
Baking and roasting rack
Sieve, fine
Springform tin,26cm
Baking parchment
Preparation
Separate the egg whites from the yolks.
Beat the egg whites with the water until
stiff. Slowly add the sugar, beating after
each addition. Then fold in the beaten
egg yolk.
Place the baking and roasting rack in the
oven. Start the automatic programme or
pre-heat the oven.
Mix the flour and baking powder, sieve
into the egg mixture and fold in with a
large whisk.
Grease the base of the springform tin
and line with baking parchment. Pour
the mixture into the tin and spread it out
evenly.
Place the sponge base in the oven and
bake until golden.
After baking, allow to cool in the tin for
10minutes. Then, remove from the tin
and allow to cool on the baking and
roasting rack. Slice the sponge base
twice horizontally to make three separ-
ate layers.
Spread with the prepared filling.
Settings
Automatic programme
| Sponge base
Programme running time: 36minutes
Manual
Operating mode:
Temperature: 160–170°C
Pre-heating: yes
Duration:30–40minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Tip
To make a chocolate sponge, add
2–3teaspoons of cocoa powder to the
flour mixture.
Good to know
68
Layered sponge cake fillings
Total time required: 30minutes
For the quark and double cream filling
500g quark, 20% fatindry matter
100g caster sugar
100ml milk, whole
8g vanilla paste
1lemon | juice only
6sheets of gelatine, white
500ml double cream
For dusting
1tbsp icing sugar
For the cappuccino filling
100g chocolate, dark
500ml double cream
6sheets of gelatine, white
80ml espresso
80ml coffee liqueur
16g vanilla paste
1tbsp cocoa powder
For dusting
1tbsp cocoa powder
Accessories
Cake platter
Sieve, fine
Method for the quark and double
cream filling
To make the quark and double cream
filling, stir together the quark, sugar,
milk, vanilla paste and lemon juice. Soak
the gelatine in cold water, then squeeze
the water out and dissolve it in the
microwave or on the cooking zone on
low.
Stir a little of the quark mixture into the
gelatine.
Stir this mixture into the remaining
quark mixture and chill. Whip the
double cream until stiff and stir it into
the quark mixture.
Place the firstlayer of sponge on a cake
platter and cover it with the quark mix-
ture. Place the secondlayer on top and
cover with the quark mixture too. Then
place the thirdlayer on top of that.
Cool the cake thoroughly. Dust with
icing sugar before serving.
Method for the cappuccino filling
To make the cappuccino filling, start by
melting the chocolate. Whip the cream
until stiff and set a small portion aside
to spread on the top layer. Soak the
gelatine in cold water, then squeeze the
water out and dissolve it in the micro-
wave or on the cooking zone on low.
Then leave it to cool slightly.
Stir half of the espresso and coffee li-
queur into the gelatine. Then fold this
mixture into the whipped cream.
Divide the coffee and cream mixture in
half. Stir the vanilla paste into one half
and the chocolate and cocoa powder
into the other half.
Place the firstlayer of sponge on a cake
platter, drizzle some of the coffee li-
queur and espresso over the top and
then coat with the dark cream mixture.
Place thesecond sponge layer on top of
the first, drizzle the remaining liquid
over it and then coat with the light
Good to know
69
cream mixture. Placethe third layer on
top, coat it with the cream you set aside
and dust with cocoa powder.
Tip
For a fruity variation, add some grated
lemon zest and 300g tinned apricots or
mandarin segments (drained) to the
quark and cream filling.
Good to know
70
Marble cake
Total time required: 80minutes
Serves 18
For the dough
250g butter | softened
200g caster sugar
8g vanilla paste
4medium eggs
200ml soured cream
400g plain white flour
16g baking powder
1pinch of salt
3tbsp cocoa powder
For the tin
1tsp butter
Accessories
Ring tin, 26cm
Baking and roasting rack
Preparation
Cream together the butter, sugar and
vanilla paste. Add the eggs one by one,
stirring for ½minute each time. Add the
soured cream. Mix together the flour,
baking powder and salt. Then stir into
the other ingredients.
Grease the ring tin and place half of the
mixture into it.
Stir the cocoa powder into the other
half of the mixture. Pour the dark mix-
ture over the light mixture. Swirl a fork
through the mixture to give a marbled
effect.
Place the ring tin on the baking and
roasting rack in the oven and bake.
Leave the cake in the tin for 10minutes.
Then, remove from the tin and allow to
cool on the baking and roasting rack.
Settings
Automatic programme
| Marble cake
Programme running time: 55minutes
Manual
Operating mode:
Temperature: 150–160°C
Pre-heating: no
Duration:50–60minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Good to know
71
Fruit streusel cake
Total time required: 150minutes
Serves 20
For the dough
42g fresh yeast
150ml milk, whole | lukewarm
450g plain white flour
50g caster sugar
90g butter | softened
1egg, medium
For the topping
1.25kg apples
For the streusel crumble
240g plain white flour
150g caster sugar
16g vanilla paste
1tsp cinnamon
150g butter | softened
Accessories
Baking tray or universal tray
Preparation
Stir the yeast into the milk to dissolve it.
Add to the flour, sugar, butter and the
egg, and knead to form a smooth dough.
Shape the dough into a ball, place it in a
bowl, cover it with a damp cloth and
place it in the oven compartment. Prove
the dough using the settings indicated
for proving phase1.
Peel and core the apples and slice them
into wedges.
Lightly knead the dough and then roll it
out on a baking tray or the universal tray.
Arrange the apples evenly across the
dough. Mix together the flour, sugar,
vanilla paste and cinnamon. Then knead
in the butter to create a crumble mix.
Scatter over the apples.
Place the cake in the oven and prove
the dough using the settings indicated
for proving phase2.
Bake the cake until golden brown.
Settings
Prove dough
Proving phase1
Operating mode:
Temperature: 30°C
Proving time: 30–45minutes
Proving phase2
Operating mode:
Temperature: 30°C
Proving time: 30minutes
Baking
Automatic programme
| Fruit streusel cake
Programme running time: 44minutes
Manual
Operating mode:
Temperature: 180–190°C
Pre-heating: no
Duration:40–50minutes
Shelf level: +HFC70-C: 2| -HFC70-C:
3
Tip
Instead of the apples, try using 1kg
stoned plums or cherries.
Good to know
72
Biscuits
Total time required: 135minutes
Makes 70 (2trays)
Ingredients
250g plain white flour
½tsp baking powder
80g caster sugar
8g vanilla paste
1tsp rum essence
3tbsp water
120g butter | softened
Accessories
Rolling pin
Biscuit cutters
2baking trays or universal trays
Preparation
Mix together the flour, baking powder,
sugar and vanilla paste. Add the rest of
the ingredients and quickly knead to
form a smooth dough. Chill for at least
60minutes.
Roll out the dough to a thickness of ap-
prox. 3mm, cut out the biscuits and
place them on the baking or universal
trays.
Place the biscuits in the oven compart-
ment and bake.
Settings
Automatic programme
| Biscuits |
1 tray / 2 trays
Programme running time for 1tray:
25minutes
Programme running time for 2trays:
26minutes
Manual
Operating mode:
Temperature: 140–150°C
Pre-heating: no
Duration:25–35minutes
Shelf level, 1tray:
+HFC70-C: 1| -HFC70-C: 2
Shelf level, 2trays:
+HFC70-C: 1+3| -HFC70-C: 1+3
Tip
The quantities for the ingredients are for
2trays. For 1tray, halve the quantities or
bake the biscuits one batch after the
other.
Good to know
73
Drop cookies
Total time required: 50minutes
Makes 50 (2trays)
Ingredients
160g butter | softened
50g sugar, brown
50g icing sugar
8g vanilla paste
1pinch of salt
200g plain white flour
1egg, medium | white only
Accessories
Piping bag
Star nozzle, 9mm
2baking trays or universal trays
Preparation
Beat the butter until creamy. Add the
sugar, icing sugar, vanilla paste and salt
and beat until soft. Then fold in the flour
followed by the egg white.
Put the dough in a piping bag and pipe it
onto the baking tray or universal tray in
strips measuring approx. 5–6cm in
length.
Place the shortbread biscuits in the
oven compartment and bake until
golden.
Settings
Automatic programme
| Drop cookies | 1 tray / 2 trays
Programme running time for 1tray:
24minutes
Programme running time for 2trays:
31minutes
Manual
For 1tray
Operating mode:
Temperature: 150–160°C
Pre-heating: no
Duration:20–30minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
For 2trays
Operating mode:
Temperature: 140–150°C
Pre-heating: no
Duration:25–35minutes
Shelf level: +HFC70-C: 1+3| -HFC70-
C: 1+3
Tip
The quantities for the ingredients are for
2trays. For 1tray, halve the quantities or
bake the biscuits one batch after the
other.
Good to know
74
Walnut muffins
Total time required: 95minutes
Makes 12
Ingredients
80g raisins
40ml rum
120g butter | softened
120g caster sugar
8g vanilla paste
2medium eggs
140g plain white flour
1tsp baking powder
120g walnuts | roughly chopped
Accessories
Muffin tin for 12muffins,5cm each
Paper cases, 5cm
Baking and roasting rack
Preparation
Drizzle the rum over the raisins and
leave to soak for approxim-
ately30minutes.
Beat the butter until creamy. Gradually
mix in the sugar, vanilla paste and eggs.
Sift together the flour and baking
powder and mix in. Stir in the walnuts.
Finally, add the rum and raisins.
Line the muffin tin with the paper cases.
Using 2tablespoons, distribute the mix-
ture evenly between the muffin cups.
Place the muffin tin on the baking and
roasting rack in the oven and bake.
Settings
Automatic programme
| Walnut muffins
Programme running time: 37minutes
Manual
Operating mode:
Temperature: 150–160°C
Pre-heating: no
Duration:30–40minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Good to know
75
Pizza (yeast dough)
Total time required: 90minutes
Serves 4
For the dough
30g fresh yeast
170ml water | lukewarm
300g plain white flour
1tsp caster sugar
1tsp salt
½tsp thyme, dried rubbed
1tsp oregano, dried rubbed
1tbsp oil
For the topping
2onions
1clove of garlic
400g tomatoes, tinned, peeled and
chopped
2tbsp tomato purée
1tsp caster sugar
1tsp oregano, dried rubbed
1bay leaf
1tsp salt
Pepper
125g mozzarella
125g Gouda, grated
For frying
1tbsp olive oil
Accessories
Baking tray or universal tray
Preparation
Stir the yeast into the water to dissolve
it. Add to the flour, sugar, salt, thyme,
oregano and oil and knead for
6–7minutes until you have a smooth
dough.
Shape the dough into a ball, place it in a
bowl and cover with a damp cloth.
Leave to prove at room temperature for
20minutes.
To make the topping, finely dice the
onions and garlic. Heat the oil in a pan.
Sauté the onions and garlic until trans-
lucent. Add the tomatoes, tomato
purée, sugar, oregano, bay leaf and salt.
Allow the sauce to simmer for
5minutes.
Remove the bay leaf, then season with
salt and pepper to taste. Slice the moz-
zarella.
Roll the dough out onto the baking tray
or universal tray. Leave to prove at room
temperature for 10minutes.
Start the automatic programme or pre-
heat the oven.
Spread the sauce over the dough. Leave
a gap of approximately 1cm all the way
round the edge. Top with the mozzarella
and sprinkle on the Gouda.
Place the pizza in the oven compart-
ment and bake.
Settings
Automatic programme
| Pizza | Yeast dough
Programme running time: 32minutes
Manual
Operating mode:
Temperature: 200–210°C
Pre-heating: yes
Duration:20–30minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Good to know
76
Tip
As an alternative, try topping the pizza
with ham, salami, mushrooms, onions
or tuna.
Good to know
77
Pizza (quark dough)
Total time required: 60minutes
Serves 4
For the dough
120g quark, 20%fatin dry matter
4tbsp milk, whole
4tbsp oil
2eggs, medium | yolks only
1tsp salt
1½tsp baking powder
250g plain white flour
For the topping
2onions
1clove of garlic
400g tomatoes, tinned, peeled and
chopped
2tbsp tomato purée
1tsp caster sugar
1tsp oregano
1bay leaf
1tsp salt
Pepper
125g mozzarella
125g Gouda, grated
For frying
1tbsp olive oil
Accessories
Baking tray or universal tray
Preparation
To make the topping, finely dice the
onions and garlic. Heat the oil in a pan.
Sauté the onions and garlic until trans-
lucent. Add the tomatoes, tomato
purée, sugar, oregano, bay leaf and salt.
Allow the sauce to simmer for
5minutes.
Remove the bay leaf. Season with salt
and pepper to taste. Slice the moz-
zarella.
To make the dough, start by mixing to-
gether the quark, milk, oil, egg yolk and
salt. Sift together the flour and baking
powder. Mix half the amount into the
dough. Then knead in the rest.
Roll the dough out onto the baking tray
or universal tray.
Start the automatic programme or pre-
heat the oven.
Spread the sauce over the dough. Leave
a gap of approximately 1cm all the way
round the edge. Top with the mozzarella
and sprinkle on the Gouda.
Place the pizza in the oven compart-
ment and bake.
Settings
Automatic programme
| Pizza | Quark dough
Programme running time: 33minutes
Manual
Operating mode:
Temperature: 180–190°C
Pre-heating: yes
Duration:25–35minutes
Shelf level: +HFC70-C: 2| -HFC70-C:
3
Tip
As an alternative, try topping the pizza
with ham, salami, mushrooms, onions
or tuna.
Good to know
78
Chicken
Total time required: 95minutes
Serves 2
Ingredients
1chicken, ready to cook (1.2kg)
2tbsp oil
1½tsp salt
2tsp paprika, sweet
1tsp curry powder
Accessories
Baking and roasting rack
Ovenproof dish, 22cmx29cm
Kitchen string
Preparation
Mix the oil with the salt, paprika and
curry powder, then coat the chicken
with it.
Tie the legs together with kitchen string
and put the chicken breast side up in
the ovenproof dish.
Place the ovenproof dish on the baking
and roasting rack and slide it into the
oven compartment with the legs of the
bird pointing towards the door. Roast
the chicken.
Settings
Automatic programme
| Chicken
Programme running time: 80minutes
Manual
Operating mode:
Temperature: 180–190°C
Pre-heating: no
Duration:75–85minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Good to know
79
Fillet of beef (roast)
Total time required: 65minutes
Serves 4
For the fillet of beef
1kg fillet of beef, ready to cook
2tbsp oil
1tsp salt
Pepper
For frying
2tbsp oil
Accessories
Universal tray
Preparation
Start the automatic programme or pre-
heat the oven.
Heat the oil in a pan and sear the fillet
of beef all over (approximately 1minute
per side).
Remove the fillet of beef. Mix together
the oil, salt and pepper, then coat the
fillet of beef with it.
Place the fillet of beef onto the universal
tray and slide into the oven compart-
ment. Cook the fillet of beef.
Settings
Automatic programme
| Fillet of beef
Programme running time:
Rare: 36minutes
Medium: 43minutes
Well-done: 59minutes
Manual
Operating mode:
Temperature: 180–190°C
Pre-heating: yes
Duration: 20–30minutes (Rare),
35–45minutes (Medium),
50–60minutes (Well-done)
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Good to know
80
Trout
Total time required: 65minutes
Serves 4
For the trout
4trout (250g each), ready to cook
2tbsp lemon juice
Salt
Pepper
For the stuffing
200g fresh mushrooms
½onion
1clove of garlic
25g parsley
Salt
Pepper
For dotting
3tbsp butter
Accessories
Universal tray
Preparation
Drizzle the lemon juice over the trout.
Season with salt and pepper inside and
out.
To make the stuffing, clean the mush-
rooms. Finely chop the onion, garlic,
mushrooms and parsley, and mix well.
Season the mixture with salt and pep-
per.
Start the automatic programme or pre-
heat the oven.
Stuff the trout with the filling and place
side by side on the universal tray. Dot
with small chunks of butter.
Place the universal tray in the oven
compartment. Cook the trout.
Settings
Automatic programme
| Trout
Programme running time: 36minutes
Manual
Operating mode:
Temperature: 210–220°C
Pre-heating: yes
Duration:20–30minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Tip
Serve with slices of lemon and browned
butter.
Good to know
81
Salmon fillet
Total time required: 40minutes
Serves 4
For the salmon fillet
4salmon fillets (200g each), ready to
cook
2tbsp lemon juice
Salt
Pepper
For dotting
3tbsp butter
For sprinkling
1tsp dill, chopped
Accessories
Universal tray
Preparation
Start the automatic programme or pre-
heat the oven.
Place the salmon fillets on the universal
tray. Drizzle with lemon juice. Season
with salt and pepper. Dot the salmon fil-
lets with small chunks of butter and
sprinkle with dill.
Place the universal tray in the oven
compartment and cook the salmon fil-
lets.
Settings
Automatic programme
| Salmon fillet
Programme running time: 27minutes
Manual
Operating mode:
Temperature: 200–210°C
Pre-heating: yes
Duration:10–20minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Good to know
82
Salmon trout
Total time required: 65minutes
Serves 4
For the salmon trout
1salmon trout (1kg), whole, ready to
cook
1lemon | juice only
Salt
For the stuffing
2shallots
2cloves of garlic
2slices of white bread
50g small capers
1egg, medium | yolk only
2tbsp olive oil
Salt
Pepper
Chilli powder
Accessories
Wooden skewers
Universal tray
Preparation
Drizzle the lemon juice over the salmon
trout. Season with salt inside and out.
To make the stuffing, finely dice the
shallots, garlic and bread. Mix together
the capers, egg yolk, olive oil, shallots,
garlic and bread. Season with salt, pep-
per and chilli powder.
Start the automatic programme or pre-
heat the oven.
Stuff the salmon trout with the mixture.
Seal the opening with small wooden
skewers.
Place the salmon trout onto the univer-
sal tray and slide into the oven compart-
ment. Cook the salmon trout.
Settings
Automatic programme
| Salmon trout
Programme running time: 46minutes
Manual
Operating mode:
Temperature: 210–220°C
Pre-heating: yes
Duration:30–40minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Good to know
83
Potato and cheese gratin
Total time required: 90minutes
Serves 4
For the gratin
600g potatoes, floury
75g Gouda, grated
For the tin
1clove of garlic
For the topping
250ml double cream
1tsp salt
Pepper
Nutmeg
For sprinkling
75g Gouda, grated
Accessories
Ovenproof dish, 26cm
Baking and roasting rack
Preparation
Rub the ovenproof dish with the garlic
clove.
To make the topping, mix together the
cream, salt, pepper and nutmeg.
Peel the potatoes and cut them into
slices 3–4mm thick. Mix the potatoes
with the Gouda and the cream topping,
and transfer to the ovenproof dish.
Sprinkle with the Gouda.
Place the potato and cheese gratin on
the baking and roasting rack in the oven
and cook until golden brown.
Settings
Automatic programme
| Potato gratin
Programme running time: 50minutes
Manual
Operating mode:
Temperature: 180–190°C
Pre-heating: no
Duration:55–65minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
2
Good to know
84
Lasagne
Total time required: 125minutes
Serves 4
For the lasagne
8lasagne sheets (not pre-cooked)
For the bolognese sauce
50g bacon, streaky, smoked | finely
diced
375g mince, half beef and half pork
2onions | diced
800g tinned tomatoes, skinned
30g tomato purée
125ml stock
1tsp thyme, fresh | chopped
1tsp oregano, fresh | chopped
1tsp basil, fresh | chopped
Salt
Pepper
For the mushroom sauce
20g butter
1onion | diced
100g fresh mushrooms | sliced
2tbsp plain white flour
250ml double cream
250ml milk, whole
Salt
Pepper
Nutmeg
2tbsp parsley, fresh | chopped
For sprinkling
200g Gouda, grated
Accessories
Ovenproof dish, 32cmx22cm
Baking and roasting rack
Preparation
To make the bolognese sauce, start by
heating a non-stick pan. Fry the bacon
lardons, add the minced meat and con-
tinue to fry, stirring constantly. Add the
onions and sauté them. Chop the toma-
toes. Add the tomatoes, tomato juice,
tomato purée and stock. Season with
herbs, salt and pepper. Allow to simmer
for approx. 5minutes.
To make the mushroom sauce, sauté
the onions in butter. Add the mush-
rooms and sauté briefly. Sprinkle with
flour and stir. Deglaze with the cream
and milk. Season with salt, pepper and
nutmeg. Allow the sauce to simmer for
approximately 5minutes. Finally, add
the parsley.
To make the lasagne, layer up the in-
gredients in the ovenproof dish in the
order listed below:
–One third of the bolognese sauce
–4lasagne sheets
–One third of the bolognese sauce
–Half of the mushroom sauce
–4lasagne sheets
–One third of the bolognese sauce
–Half of the mushroom sauce
Sprinkle the lasagne with the Gouda,
place it on the baking and roasting rack
in the oven and cook until golden
brown.
Settings
Automatic programme
| Lasagne
Programme running time: 55minutes
Good to know
85
Manual
Operating mode:
Temperature: 185–195°C
Pre-heating: no
Duration:55–65minutes
Shelf level: +HFC70-C: 1| -HFC70-C:
1
Good to know
86
Cooking charts
Creamed mixture
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Muffins (1tray)
150–160 1 2 25–35
Muffins (2trays)
150–160 1+3
3
1+3 30–40
4
Small cakes* (1tray)
150 1 2 30–40
160
2
2 3 20–30
Small cakes* (2trays)
150
2
1+3
3
1+3 30–40
Madeira cake (baking and roasting rack,
loaf tin, 30cm)
1
150–160 1 2 60–70
155–165
2
1 2 60–70
Marble, nut cake (baking and roasting rack,
loaf tin, 30cm)
1
150–160 1 2 55–65
150–160 1 2 60–70
Marble, nut cake (baking and roasting rack,
ring tin/Bundt cake tin, 26cm)
1
150–160 1 2 55–65
150–160 1 2 60–70
Fresh fruit cake (1tray)
160–170 1 2 40–50
160–170 1 1 55–65
Fresh fruit cake (baking and roasting rack,
springform cake tin, 26cm)
1
150–160 1 2 55–65
165–175
2
1 2 50–60
Flan base (baking and roasting rack, flan
base tin, 28cm)
1
150–160 1 2 25–35
170–180
2
1 2 15–25
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Conventional heat
*
The settings also apply to testing in accordance with EN60350-1.
1
Use a dark coloured, matt bakeware and place it centrally on the baking and roasting rack.
2
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
4
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
Good to know
87
Shortcrust pastry
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Biscuits (1tray)
140–150 1 2 25–35
150–160 1 2 25–35
Biscuits (2trays)
140–150 1+3
3
1+3 25–35
4
Drop cookies* (1tray)
140 1 2 35–45
160
2
2 3 25–35
Drop cookies* (2trays)
140 1+3
3
1+3 40–50
4
Flan base (baking and roasting rack, flan
base tin, 28cm)
1
150–160 1 2 35–45
170–180
2
1 2 20–30
Cheesecake (baking and roasting rack,
springform cake tin, 26cm)
1
170–180 1 2 80–90
150–160 1 2 80–90
Apple pie* (baking and roasting rack,
springform cake tin, 20cm)
1
160 1 2 80–100
180 – 1 75–85
Apple pie, double crust (baking and roast-
ing rack, springform cake tin, 26cm)
1
180–190
2
1 2 60–70
160–170 1 2 60–70
Fresh fruit cake, glazed (baking and roasting
rack, springform cake tin, 26cm)
1
170–180 1 2 60–70
150–160 1 2 55–65
Fresh fruit cake, glazed (1tray)
170–180 1 2 50–60
160–170 1 2 45–55
Fruit flan (1tray)
210–220
2
– 1 55–65
180–190 – 1 35–45
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Eco Fan heat, Conventional heat, Intensive bake
*
The settings also apply to testing in accordance with EN60350-1.
1
Use a dark coloured, matt bakeware and place it centrally on the baking and roasting rack.
2
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
4
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
Good to know
88
Yeast dough
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Bundt cake (baking and roasting rack,
Bundt cake tin, 24cm)
1
150–160 1 2 50–60
160–170 1 2 50–60
Stollen (1tray)
150–160 1 2 55–65
160–170 1 2 55–65
Streusel cake with/without fruit (1tray)
160–170 1 2 40–50
170–180 2 3 45–55
Fresh fruit cake (1tray)
160–170 1 2 45–55
170–180 2 3 45–55
Apple turnovers/raisin whirls (1tray)
160–170 1 2 25–35
Apple turnovers/raisin whirls (2trays)
160–170 1+3
3
1+3 30–40
5
White bread, free-form (1tray)
180–190 1 2 35–45
190–200 1 2 30–40
White bread (baking and roasting rack, loaf
tin, 30cm)
1
180–190 1 2 35–45
190–200
2
1 2 30–40
Wholegrain bread (baking and roasting
rack, loaf tin, 30cm)
1
180–190 1 2 55–65
210–220
2
1 2 45–55
Proving yeast dough (baking and roasting
rack)
30–35 –
4
–
4
–
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Conventional heat
1
Use a dark coloured, matt bakeware and place it centrally on the baking and roasting rack.
2
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
4
Place the baking and roasting rack on the floor of the oven and stand the bowl containing the
dough on the rack. Depending on the size of the bowl, you may need to remove the side run-
ners.
5
Take the trays out of the oven early if the food is sufficiently browned before the specified cook-
ing duration has elapsed.
Good to know
89
Quark dough
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Fresh fruit cake (1tray)
160–170 1 2 40–50
170–180 2 3 50–60
Apple turnovers/raisin whirls (1tray)
160–170 2 3 25–35
Apple turnovers/raisin whirls (2trays)
150–160 1+3
1
1+3 25–35
2
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Conventional heat
1
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
2
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
Sponge mixture
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Sponge cake base (2eggs) (baking and
roasting rack, springform cake tin,
26cm)
1
160–170
2
1 2 15–25
Sponge cake base (4–6eggs) (baking and
roasting rack, springform cake tin,
26cm)
1
150–160
2
1 2 30–40
Whisked sponge* (baking and roasting
rack, springform cake tin, 26cm)
1
180
2
1 2 20–30
150–170
2
1 2 25–45
Swiss roll sponge (1tray)
180–190
2
1 2 10–20
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Conventional heat
*
The settings also apply to testing in accordance with EN60350-1.
Fit the FlexiClip runners HFC70-C (if available).
1
Use a dark coloured, matt bakeware and place it centrally on the baking and roasting rack.
2
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
Good to know
90
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
[°C]
[min]
+HFC -HFC
Choux buns (1tray)
160–170 1 2 30–40
Pastry puffs (1tray)
180–190 1 2 20–30
Pastry puffs (2trays)
180–190 1+3
1
1+3 20–30
2
Macaroons (1tray)
120–130 1 2 25–50
Macaroons (2trays)
120–130 1+3
1
1+3 25–50
2
Meringues/pavlovas (1tray of 6,
each6cm)
80–100 1 2 120–150
Meringues/pavlovas (2trays of 6,
each6cm)
80–100 1+3
1
1+3 150–180
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus
1
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
2
Take the trays out of the oven early if the food is sufficiently browned before the specified cook-
ing duration has elapsed.
Good to know
91
Savoury dishes
Food
(accessories)
[°C]
[min]
+HFC -HFC
Savoury flan (1tray)
220–230
2
– 1 35–45
180–190 – 1 30–40
Onion tart (1tray)
180–190
2
1 2 25–35
170–180 1 2 30–40
Pizza, yeast dough (1tray)
170–180 1 2 25–35
210–220
2
1 2 20–30
Pizza, quark dough (1tray)
170–180 1 2 25–35
190–200
2
1 2 25–35
Frozen pizza, pre-cooked (baking and
roasting rack)
200–210 1 2 20–25
Toast* (baking and roasting rack)
300 – 3 6–9
Baked dishes/gratins, e.g. toast (baking
and roasting rack on universal tray)
275
3
2 3 3–6
Grilled vegetables (baking and roasting
rack on universal tray)
275
3
3 4 5–10
4
250
3
3 3 5–10
4
Ratatouille (1universal tray)
180–190 1 2 40–60
French fries, frozen
1
(Gourmet baking
and AirFry tray, perforated)
|
180–190 2 3 30–35
4
Potato croquettes, frozen
1
(Gourmet
baking and AirFry tray, perforated)
|
180–190 2 3 23–25
4
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Conven-
tional heat, Intensive bake, Fan plus, Eco Fan heat, Full grill, Fan grill,
|Further|AirFry
*
The settings also apply to testing in accordance with EN60350-1.
1
Follow the manufacturer’s instructions on the packaging.
2
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3
Pre-heat the oven for 5minutes before putting food inside. Do not use the Booster.oper-
ating mode for this purpose.
4
If possible, turn the food halfway through the cooking duration.
Good to know
92
Beef
Food
(accessories)
[°C]
[min]
10
[°C]
Braised beef, approx.1kg (oven dish with
lid)
2
150–160
3
2
6
120–130
7
–
2
170–180
3
2
6
120–130
7
–
180–190 2
6
160–180
8
–
Fillet of beef, approx.1kg (universal tray)
2
180–190
3
2
6
25–60 45–75
Fillet of beef (rare), approx.1kg
1
2
80–85
4
2
6
70–80 45–48
Fillet of beef (medium), approx.1kg
1
2
90–95
4
2
6
80–90 54–57
Fillet of beef (well done), approx.1kg
1
2
95–100
4
2
6
110–130 63–66
Roast beef, approx.1kg (universal tray)
2
180–190
3
2
6
35–65 45–75
Roast beef (rare), approx.1kg
1
2
80–85
4
2
6
80–90 45–48
Roast beef (medium), approx.1kg
1
2
90–95
4
2
6
110–120 54–57
Roast beef (well done), approx.1kg
1
2
95–100
4
2
6
130–140 63–66
Burger, meat patties
*
(baking and roast-
ing rack on shelf level4 and universal
tray on shelf level1)
300
5
4 15–25
9
–
Operating mode, Temperature, Shelf level, Cooking duration, Core temper-
ature, Fan plus, Conventional heat, Eco Fan heat, Full grill
*
The settings also apply to testing in accordance with EN60350-1.
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
4
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5
Pre-heat the oven for 5minutes before putting food inside. Do not use the Boosteroper-
ating mode for this purpose.
6
Fit the FlexiClip runners HFC70-C (if available).
7
Roast with the lid on to start with. Remove the lid 90minutes into the cooking duration and
add approx.0.5litres of liquid.
8
Roast with the lid on to start with. Remove the lid 100minutes into the cooking duration and
add approx.0.5litres of liquid.
9
Turn the food halfway through cooking.
10
If you are using a food probe, you can use the core temperature shown.
Good to know
93
Veal
Food
(accessories)
[°C]
[min]
7
[°C]
Braised veal, approx.1.5kg (oven dish
with lid)
2
160–170
3
2
5
120–130
6
–
2
170–180
3
2
5
120–130
6
–
Fillet of veal, approx.1kg (universal tray)
2
160–170
3
2
5
30–60 45–75
Fillet of veal (pink), approx.1kg
1
2
80–85
4
2
5
50–60 45–48
Fillet of veal (medium), approx.1kg
1
2
90–95
4
2
5
80–90 54–57
Fillet of veal (well done), approx.1kg
1
2
95–100
4
2
5
90–100 63–66
Saddle of veal (pink), approx.1kg
1
2
80–85
4
2
5
80–90 45–48
Saddle of veal (medium), approx.1kg
1
2
90–95
4
2
5
100–130 54–57
Saddle of veal (well done), approx.1kg
1
2
95–100
4
2
5
130–140 63–66
Operating mode, Temperature, Shelf level, Cooking duration, Core temper-
ature, Fan plus, Conventional heat
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
4
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
5
Fit the FlexiClip runners HFC70-C (if available).
6
Roast with the lid on to start with. Remove the lid 90minutes into the cooking duration and
add approx.0.5litres of liquid.
7
If you are using a food probe, you can use the core temperature shown.
Good to know
94
Pork
Food
(accessories)
[°C]
[min]
10
[°C]
Pork joint/pork neck roast, approx.1kg
(oven dish with lid)
160–170 2
5
130–140
6
80–90
180–190 2
5
130–140
6
80–90
Pork joint with crackling, approx.2kg
(oven dish)
180–190 2
5
130–150
7
80–90
190–200 2
5
130–150
7
80–90
Pork tenderloin, approx.350g
1
2
90–100
3
2
5
70–90 60–69
Ham roast, approx.1.5kg
(oven dish with lid)
160–170 2
5
130–160
8
80–90
Gammon joint, approx.1kg
(universal tray)
150–160 2
5
50–60 63–68
Gammon joint, approx.1kg
1
2
95–105
3
2
5
140–160 63–66
Meat loaf, approx.1kg
(universal tray)
170–180 2
5
60–70
7
80–85
190–200 2
5
70–80
7
80–85
Bacon
1
300
4
4 3–5 –
Sausages
1
220
4
3
5
8–15
9
–
Operating mode, Temperature, Shelf level, Cooking duration, Core temper-
ature, Fan plus, Conventional heat, Eco Fan heat, Full grill
1
Use the baking and roasting rack and universal tray.
2
Sear the meat on the hob first.
3
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4
Pre-heat the oven for 5minutes before putting food inside. Do not use the Boosteroper-
ating mode for this purpose.
5
Fit the FlexiClip runners HFC70-C (if available).
6
Roast with the lid on to start with. Remove the lid 60minutes into the cooking duration and
add approx.0.5litres of liquid.
7
Add approx.0.5litres of liquid halfway through the cooking duration.
8
Roast with the lid on to start with. Remove the lid 100minutes into the cooking duration and
add approx.0.5litres of liquid.
9
Turn the food halfway through cooking.
10
If you are using a food probe, you can use the core temperature shown.
Good to know
95
Lamb, game
Food
(accessories)
[°C]
[min]
6
[°C]
Leg of lamb on the bone, approx.1.5kg
(oven dish with lid)
170–180 2
4
100–120
5
64–82
Saddle of lamb, off the bone (universal
tray)
1
180–190
2
2
4
10–20 53–80
Saddle of lamb, off the bone (baking and
roasting rack and universal tray)
1
95–105
3
2
4
40–60 54–66
Saddle of venison, off the bone (univer-
sal tray)
1
160–170
2
2
4
70–90 60–81
Roebuck saddle, off the bone (universal
tray)
1
140–150
2
2
4
25–35 60–81
Leg of wild boar, off the bone, ap-
prox.1kg (oven dish with lid)
1
170–180 2
4
100–120
5
80–90
Operating mode, Temperature, Shelf level, Cooking duration, Core temper-
ature, Conventional heat
1
Sear the meat on the hob first.
2
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
3
Pre-heat the oven at 120°C for 15minutes. Reduce the temperature when you place the food
in the oven.
4
Fit the FlexiClip runners HFC70-C (if available).
5
Roast with the lid on to start with. Remove the lid 50minutes into the cooking duration and
add approx.0.5litres of liquid.
6
If you are using a food probe, you can use the core temperature shown.
Good to know
96
Poultry, fish
Food
(accessories)
[°C]
[min]
8
[°C]
Poultry, 0.8–1.5kg (universal tray)
170–180 2
4
55–65 85–90
Chicken, approx.1.2kg (baking and
roasting rack on universal tray)
180–190
2
2
4
55–65
5
85–90
Poultry, approx.2kg (oven dish)
180–190 2
4
100–120
6
85–90
190–200 2
4
110–130
6
85–90
Poultry, approx.4kg (oven dish)
160–170 2
4
180–200
7
90–95
180–190 2
4
180–200
7
90–95
Chicken thighs (grilling and roasting
insert on universal tray)
|
190–200 2
4
30–35 –
Fish, 200–300g, e.g. trout (universal
tray)
210–220
3
2
4
15–25 75–80
Fish, 1–1.5kg, e.g. salmon trout (uni-
versal tray)
210–220
3
2
4
30–40 75–80
Fish fillet in foil, 200–300g (universal
tray)
200–210 2
4
25–30 75–80
Fish fingers, frozen
1
(Gourmet baking
and AirFry tray, perforated)
|
220–230 2
4
13–15
5
–
Operating mode, Temperature, Shelf level, Cooking duration, Core temper-
ature, Fan plus, Fan grill, Conventional heat, Eco Fan heat, |Fur-
ther|AirFry
1
Follow the manufacturer’s instructions on the packaging.
2
Pre-heat the oven for 5minutes before putting food inside. Do not use the Boosteroperat-
ing mode for this purpose.
3
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
4
Fit the FlexiClip runners HFC70-C (if available).
5
If possible, turn the food halfway through the cooking duration.
6
Add approx.0.25litres of liquid at the start of the cooking process.
7
Add approx.0.5litres of liquid after 30minutes.
8
If you are using a food probe, you can use the core temperature shown.
Cleaning and care
97
Danger of injury caused by hot
surfaces.
The oven gets hot during operation.
You could burn yourself on the heat-
ing elements, oven compartment or
accessories.
Allow the heating elements, oven
compartment and the accessories to
cool before manual cleaning.
Risk of injury due to electric
shock.
The steam from a steam cleaning ap-
pliance could reach live electrical
components and cause a short cir-
cuit.
Never use a steam cleaner for clean-
ing.
Surfaces can discolour or alter if un-
suitable cleaning agents are used.
The oven front is particularly sus-
ceptible to damage from oven clean-
ers or descaling agents.
All surfaces are susceptible to
scratching. Scratches on glass can in
some circumstances lead to break-
age.
Remove all cleaning agent residues
immediately.
Unsuitable cleaning agents
To avoid damaging the surfaces, do not
use the following cleaning agents:
- Cleaning agents containing soda, am-
monia, acids or chlorides
- Cleaning agents containing descaling
agents on the front
- Abrasive cleaning agents (e.g. powder
cleaners, scouring milk, scouring
pads)
- Solvent-based cleaning agents
- Stainless steel cleaners
- Dishwasher cleaning agents
- Glass cleaner on matt surfaces
- Cleaning agents for ceramic glass
hobs
- Hard, abrasive brushes or sponges
(e.g. pot scourers, brushes or sponges
which have been previously used with
abrasive cleaning agents)
- Eraser stain remover blocks
- Sharp metal scrapers (e.g. metal spat-
ula)
- Steel wool
- Stainless steel spiral pads on matt
surfaces and FlexiClip runners
- Oven cleaners
- Spot cleaning with mechanical clean-
ing agents
The accessories are not
dishwasher-safe.
Tip: Soiling caused by spilt fruit juices
and cake mixtures is best removed
while the oven compartment is still
warm.
Removing or taking out ac-
cessories
Accessories will be damaged by the
high temperatures in pyrolytic clean-
ing.
Remove all accessories from the
oven before starting the pyrolytic
cleaning programme. This also ap-
plies to the side runners, the FlexiClip
runners, the rack and other optional
accessories.
We recommend removing the accessor-
ies from the oven compartment for
easier manual cleaning.
Cleaning and care
98
Remove the side runners and the
FlexiClip runners (if fitted).
Remove all accessories from the oven
compartment.
Cleaning the front
Clean the appliance front with a
clean, soft sponge and a solution of
warm water and washing-up liquid.
After cleaning, wipe the front dry us-
ing a soft cloth.
Tip: A clean, damp microfibre cloth
without detergent can also be used.
Oven compartment
Cleaning the oven compartment
manually
Instead of using the Pyrolytic func-
tion, you can clean the oven compart-
ment manually depending on the degree
of soiling.
Removing the door, the accessories and
the side runners makes it easier to clean
the oven compartment.
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Allow the heater element, oven com-
partment, and accessories to cool
down.
There is a delicate fibreglass seal
around the oven compartment which
seals the inside of the glass oven
door and can be damaged by rubbing
and scouring.
Avoid cleaning the fibreglass seal.
Ideally, remove soiling immediately
with warm water, washing-up liquid
and a clean sponge cloth or a clean,
damp microfibre cloth.
If necessary, use the abrasive side of
a dishwashing sponge to remove
baked-on soiling.
You can also use a glass scraper or a
stainless steel spiral pad (e.g. Spon-
tex Spirinett).
Remove all cleaning agent residues
thoroughly with clean water.
After cleaning, wipe the surfaces dry
using a soft cloth.
Cleaning the oven compartment by
means of Pyrolytic
Instead of manually, you can clean the
oven compartment with the Pyrolytic
function depending on the degree
of soiling.
Accessories will be damaged by the
high temperatures in pyrolytic clean-
ing.
Remove all accessories from the
oven before starting the pyrolytic
cleaning programme. This also ap-
plies to the side runners and any op-
tional accessories.
Coarse soiling in the oven compart-
ment can cause thick smoke to de-
velop.
Burnt-on residues can cause lasting
discolouration or matt spots on
enamelled surfaces.
Before starting the pyrolytic cleaning
programme, remove coarse soiling
from the oven compartment and
scrape any burnt-on residues off
enamelled surfaces with a glass
scraper.
Cleaning and care
99
Remove any accessories from the
oven compartment, including the side
runners.
Starting pyrolytic cleaning
Risk of injury caused by hazard-
ous steam.
During pyrolytic cleaning, steam,
which can irritate mucous mem-
branes, can be released.
During pyrolytic cleaning, do not stay
in the kitchen for longer periods of
time and do not let children and pets
enter the kitchen.
It is important to ensure that the kit-
chen is well ventilated during pyro-
lytic cleaning. Prevent the odour from
escaping into other rooms.
Risk of injury caused by hot sur-
faces.
The oven gets much hotter during
pyrolytic cleaning than during normal
use.
Do not let children touch the oven
during pyrolytic cleaning.
Select Pyrolytic.
Select the level required according to
the amount of soiling.
Confirm withOK.
Follow the instructions in the display.
Confirm withOK.
You can start the pyrolytic cleaning pro-
gramme straight away or delay the start
time.
Starting pyrolytic cleaning straight
away
To start the pyrolytic cleaning pro-
gramme straight away, select Start
now.
Confirm with OK.
The pyrolytic cleaning programme will
start.
The door will lock automatically. The
oven heating and the cooling fan will
then switch on automatically.
The oven interior lighting will not come
on during the pyrolytic cleaning pro-
gramme.
The time left for the pyrolytic cleaning
programme will start counting down in
the display. You cannot alter the dura-
tion.
You can use the minute minder at the
same time as running the cleaning pro-
gramme. At the end of the minute
minder time the buzzer will sound,
will start flashing and the time can be
viewed counting up in the display. When
you touch the sensor control, the
acoustic and optical signals are
switched off.
Starting pyrolytic cleaning at a later
time
To start the pyrolytic cleaning pro-
gramme later, select Start at.
Confirm with OK.
Set the time at which pyrolytic clean-
ing should start.
Confirm with OK.
The door will lock automatically. Start at
and the start time set will appear in the
display.
You can reset the start time via the
sensor control at any point up to the
starting time.
As soon as the start time has been
reached, the oven heating and cooling
fan will switch on automatically and the
time left will appear in the display.
Cleaning and care
100
Finishing off the pyrolytic cleaning
process
When the time remaining has counted
down to 0:00h, a message will appear
in the display to tell you that the door is
unlocking.
Process finished will appear in the display
and a buzzer will sound as soon as the
door has been unlocked.
Switch the oven off.
The visual and acoustic signals will
switch off.
Risk of injury caused by hot sur-
faces.
At the end of the pyrolytic cleaning
function, the oven will still be very
hot. You could burn yourself on the
heater elements and oven compart-
ment.
Allow the heater elements and the
oven compartment temperature to
drop to a safe level before removing
any residues.
Clean the oven compartment to re-
move any pyrolytic residues (e.g. ash)
that may have built up depending on
the degree of soiling in the oven.
Most residues can be removed with
hot water, a little washing-up liquid
and a clean sponge or a clean, damp
microfibre cloth.
Depending on the degree of soiling, a
visible deposit could build up on the
glass on the inside of the oven door.
This can be removed with a dishwash-
ing sponge, a glass scraper or a stain-
less steel spiral pad (e.g. Spontex
Spirinett) and a little washing-up li-
quid.
There is a delicate fibreglass seal
around the oven compartment to
seal the glass in the oven door. This
can be damaged by rubbing or scour-
ing.
Avoid cleaning the fibreglass seal.
Enamelled surfaces can be perman-
ently discoloured by spilt fruit juices.
Such discolouration does not affect
the properties of the enamel.
Do not attempt to remove these
stains.
Pyrolytic cleaning interrupted
If pyrolytic cleaning is cancelled, the
oven door will remain locked until the
temperature inside the oven drops to
below 280°C.
The following events will cause the
pyrolytic cleaning programme to stop:
- Turn the operating mode selector to
another operating mode or to the0
position.
Turn the operating mode selector to
Pyrolytic cleaning again, if you
want to start the pyrolytic cleaning
programme anew.
- Turn the operating mode selector to a
different operating mode.
If you use another operating mode,
the oven temperature must have
fallen below 280°C. During this time,
Cooling down will appear in the display.
- There has been a power cut.
When power is restored, Process can-
celled will appear until the oven com-
partment temperature has fallen be-
low 280°C. The door is then un-
locked.
Cleaning and care
101
Confirm with OK if you want to start
the pyrolytic cleaning programme
again. Then you can select the pyro-
lytic cleaning programme you want
and start it again.
Side runners
We recommend removing the side run-
ners for easier manual cleaning.
Removing and installing side runners
The side runners can be removed to-
gether with the FlexiClip runners (if in-
serted).
You can remove the FlexiClip runners
separately beforehand.
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Allow the heater element, oven com-
partment, and accessories to cool
down.
Pull the side runners out of holder(1.)
from the front and remove them(2.).
Re-install the side runners in reverse
order.
Refit the FlexiClip runners (if used).
Cleaning the side runners
Spilt fruit and roasting juices may
cause lasting discolouration or matt
patches on surfaces. This discoloura-
tion will not affect the properties of
the surface finish.
Do not attempt to remove these
stains. Only use the equipment spe-
cified.
Prerequisite: The side runners have
been removed.
Ideally, remove soiling immediately
with warm water, washing-up liquid
and a clean sponge cloth or a clean,
damp microfibre cloth.
If necessary, use the abrasive side of
a dishwashing sponge to remove
baked-on soiling.
With the exception of FlexiClip run-
ners, you can also use a glass scraper
or a stainless steel spiral pad (e.g.
Spontex Spirinett).
Remove all cleaning agent residues
thoroughly with clean water.
After cleaning, wipe the surfaces dry
using a soft cloth.
FlexiClip runners
We recommend removing the
FlexiClip runners for easier manual
cleaning.
Cleaning and care
102
Cleaning the FlexiClip runners
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Allow the heater element, oven com-
partment, and accessories to cool
down.
Spilt fruit and roasting juices may
cause lasting discolouration or matt
patches on surfaces. This discoloura-
tion will not affect the properties of
the surface finish.
Do not attempt to remove these
stains. Only use the equipment spe-
cified.
Prerequisite: the FlexiClip runners have
been removed.
Ideally, remove soiling immediately
with warm water, washing-up liquid
and a clean sponge cloth or a clean,
damp microfibre cloth.
If necessary, use the abrasive side of
a dishwashing sponge to remove
baked-on soiling.
Do not use stainless steel spiral pads,
as these can scratch the surfaces.
Remove all cleaning agent residues
thoroughly with clean water.
After cleaning, wipe the surfaces dry
using a soft cloth.
Do not clean FlexiClip runners in a
dishwasher. The special lubricant
used in the telescopic runners will
wash out during dishwashing.
Never clean FlexiClip runners in a
dishwasher.
Tip: For stubborn surface soiling or if
the bearings become sticky, proceed as
follows:
Soak the FlexiClip runners briefly (ap-
prox. 10minutes) in a solution of hot
water and washing-up liquid.
You can use the scouring pad on the
back of a washing-up sponge if ne-
cessary. You can clean the bearings
with a soft brush.
After cleaning, discolorations or lighter
areas may remain on the runners. This
will not affect performance in any way.
Baking and roasting rack
We recommend removing the rack from
the oven compartment for easier
manual cleaning.
Cleaning the rack
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Allow the heater element, oven com-
partment, and accessories to cool
down.
Spilt fruit and roasting juices may
cause lasting discolouration or matt
patches on surfaces. This discoloura-
tion will not affect the properties of
the surface finish.
Do not attempt to remove these
stains. Only use the equipment spe-
cified.
Prerequisite: the rack has been removed
from the oven compartment.
Cleaning and care
103
Ideally, remove soiling immediately
with warm water, washing-up liquid
and a clean sponge cloth or a clean,
damp microfibre cloth.
If necessary, use the abrasive side of
a dishwashing sponge to remove
baked-on soiling.
You can also use a glass scraper or a
stainless steel spiral pad (e.g. Spon-
tex Spirinett).
Remove all cleaning agent residues
thoroughly with clean water.
After cleaning, wipe the surfaces dry
using a soft cloth.
Baking trays and bakeware
We recommend removing baking trays
and bakeware from the oven compart-
ment for easier cleaning.
Cleaning baking trays and bakeware
with PerfectClean surfaces
Prerequisite: the baking trays and bake-
ware have been removed from the oven
compartment.
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Allow the heater element, oven com-
partment, and accessories to cool
down.
Damage to PerfectClean surfaces.
Cleaning in a dishwasher can damage
PerfectClean surfaces.
Never clean PerfectClean accessor-
ies in a dishwasher.
Adverse effect on non-stick proper-
ties.
The non-stick properties of
PerfectClean surfaces can be ad-
versely affected by residues of clean-
ing agents and food.
Always remove all residues from
PerfectClean surfaces.
Ideally, remove soiling immediately
with warm water, washing-up liquid
and a clean sponge cloth or a clean,
damp microfibre cloth.
If necessary, use the abrasive side of
a dishwashing sponge to remove
baked-on soiling.
You can also use a glass scraper or a
stainless steel spiral pad (e.g. Spon-
tex Spirinett).
Remove all cleaning agent residues
thoroughly with clean water.
After cleaning, wipe the surfaces dry
using a soft cloth.
Gourmet baking and pizza stone
We recommend removing the Gourmet
baking and pizza stone from the oven
compartment for easier cleaning.
Cleaning the Gourmet baking and
pizza stone and wooden paddle
Risk of injury caused by hot sur-
faces.
The Gourmet baking and pizza stone
gets hot during operation and stores
the heat.
You can burn yourself on the Gour-
met baking and pizza stone.
Allow the Gourmet baking and pizza
stone to cool down in the oven com-
partment before cleaning manually.
Cleaning and care
104
Large differences in temperature can
damage the Gourmet baking and
pizza stone.
Do not place the hot Gourmet baking
and pizza stone on cold surfaces
such as tile or stone.
Do not clean the hot Gourmet baking
and pizza stone in cold water.
Cleaning in a dishwasher or using a
pyrolytic cleaning process can dam-
age the Gourmet baking and pizza
stone.
Always clean the Gourmet baking
and pizza stone manually.
Do not clean the wooden paddle in
the dishwasher or leave it in water for
a long time as this will damage it.
This would cause the wood to swell
and warp.
Because the wooden paddle is made
from untreated wood, it can suffer
noticeable discolouration from oils
and toppings such as tomato sauce.
Rinse the wooden paddle briefly and
then dry it.
Prerequisite: the Gourmet baking and
pizza stone has been removed from the
oven compartment.
Clean the Gourmet baking and pizza
stone and the wooden paddle with
warm water and washing-up liquid.
Dry all surfaces with a clean cloth.
Tips
- It is best to remove baked-on
residues with a glass scraper or after
soaking. You can soak the Gourmet
baking and pizza stone in hot water
with some white vinegar. Because the
underside is not glazed, oils or top-
pings such as tomato sauce can leave
noticeable discolouration.
- Matt areas, caused by the oils in
cheese, for example, can be removed
using a suitable cream cleaner.
Gourmet oven dish with lid
We recommend removing the Gourmet
oven dish with lid from the oven com-
partment for easier cleaning.
Cleaning the Gourmet oven dish
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on the heater
elements, oven compartment or ac-
cessories.
Allow the heater element, oven com-
partment, and accessories to cool
down.
Abrasive or aggressive cleaning
agents such as barbecue and oven
sprays, stain and rust removers,
scouring sponges, sponges with a
scratchy surface or sharp objects.
can damage the non-stick coating.
Only clean the oven dish with hot
washing-up liquid and a soft brush or
sponge. Stubborn soiling can be re-
moved by soaking with detergent
solution.
Precondition: the Gourmet oven dish
has been removed from the oven com-
partment.
Cleaning and care
105
Clean the oven dish with hot wash-
ing-up liquid and a soft brush or
sponge.
Clean the lid (if there is one) with a
soft cloth, warm water and washing-
up liquid.
Tip: You can also clean the oven dish
and lid (if there is one) in a dishwasher.
Under certain circumstances, this may
result in spotting on the base of the
oven dish. However, this will not affect
functionality.
Door
The door weighs approx.10kg.
The oven door is an open system with 4
glass panes which have a heat-reflective
coating on some of their surfaces.
When the oven is operating, air is direc-
ted through the door to keep the outer
panel cool.
To clean the door panels, proceed as fol-
lows:
1. Remove the door
2. Dismantle the door
3. Clean the door panels
4. Assemble the door
5. Fit the door
Removing the door
Risk of injury caused by hot sur-
faces.
The oven gets hot during operation.
You could burn yourself on hot sur-
faces.
Allow the oven to cool down before
removing the door.
The oven door is connected to the door
hinges by retainers.
Before removing the door from the re-
tainers, the locking clamps on both door
hinges have to be released.
Open the door fully.
Release the locking clamps by turning
them as far as they will go.
The oven could become damaged if
you incorrectly remove the door.
Never pull the door horizontally off its
retainers, as they will spring back
against the oven.
Never pull the door off the retainers
by the handle, as the handle could
break off.
Raise the door up until it rests par-
tially open.
Cleaning and care
106
The door weighs approx.10kg.
Hold the door on either side and pull
it diagonally upwards off the retainers.
Make sure that the door is straight.
Dismantling the door
The oven door is an open system with 4
glass panes which have a heat-reflective
coating on some of their surfaces.
When the oven is operating, air is direc-
ted through the door to keep the outer
pane cool.
If soiling has worked its way in between
the glass panes, the door can be dis-
mantled in order to clean in between the
panes.
Scratches on the door glass can
cause the glass to break.
Do not use abrasive cleaners, hard
sponges, brushes or sharp metal
tools to clean the door glass.
When cleaning the door glass, you
must also follow the instructions that
apply to the oven front.
The different sides of the door glass
have different coatings. The sides fa-
cing the oven compartment have
heat-reflecting properties.
The oven could become damaged if
you fit the door glass the wrong way
round.
Make sure that you place the door
glass back in the right position after
cleaning.
Oven cleaners will damage the sur-
face of the aluminium profiles.
Only clean these parts with warm
water and washing-up liquid, applied
with a clean sponge cloth or a clean,
damp microfibre cloth.
The door glass could break if
dropped.
Keep the disassembled door glass in
a safe place.
Risk of injury caused by the door
slamming shut.
The door may slam shut if you at-
tempt to disassemble it when it is fit-
ted to the oven.
Always remove the door before dis-
assembling it.
Place the door with the outer glass
pane on a soft surface (e.g. a tea
towel) to prevent it getting scratched.
The door handle should line up with
Cleaning and care
107
the edge of the table so that the glass
lies flat and does not get broken dur-
ing cleaning.
Flip the two glass pane retainers out-
wards to open them.
Remove the inner pane and the two
middle panes one after the other:
Gently lift the inner pane up and out
of the plastic strip.
Remove the seal.
Carefully lift the upper of the two
middle panes up and take it out.
Then lift the lower of the two middle
panes up carefully and take it out.
Clean the door panes and other parts
with a clean sponge and a solution of
hot water and washing-up liquid or a
clean, damp microfibre cloth.
Dry all parts with a soft cloth.
Then reassemble the door carefully:
The two middle panes are identical. To
help you put them back in correctly,
the material number is printed on the
panes.
Refit the lower of the two middle
panes in such a way that the material
number is legible (i.e. not reversed).
Cleaning and care
108
Flip both the glass pane retainers in-
wards in such a way that they fit over
the lower of the two middle panes.
Refit the upper of the two middle
panes in such a way that the material
number is legible (i.e. not reversed).
The pane must rest on the retainers.
Refit the seal.
Push the inner pane with the matt
printed side facing downwards into
the plastic strip and place it between
the retainers.
Flip both the glass pane retainers in-
wards to close them.
The door is now reassembled.
Fitting the door
Cleaning and care
109
Hold the door securely on both sides
and carefully fit it back into the hinge
retainers.
Make sure that you fit the door
straight.
Open the door fully.
If the locking clamps are not locked,
the door could become loose, result-
ing in damage.
Always ensure that the locking
clamps are locked after refitting the
door.
To relock the locking clamps, turn
them back up to the horizontal posi-
tion as far as they will go.
Troubleshooting
110
Many malfunctions and faults can be easily remedied. You can save time and
money in many cases, as you do not need to contact Customer Service.
More information to help you remedy faults yourself can be found at
www.miele.co.uk/support/customer-assistance.
Messages in the display
Problem Cause and remedy
The display is dark. You have selected the Time| Display| Off setting. When
the oven is switched off, the display is dark.
If you want the time of day to be displayed con-
stantly, select the Time| Display| On setting.
There is no power to the oven.
Check that the oven plug is correctly inserted into
the socket and switched on.
Check whether the fuse has tripped. Contact a qual-
ified electrician or the Miele Customer Service De-
partment.
System lock appears in
the display.
The system lock has been activated.
Confirm with OK.
Press “OK” for 6 secs will appear.
You can deactivate the system lock for a cooking
process by touching the OK sensor control for at
least 6seconds.
If you want to permanently deactivate the system
lock, select the System lock | Offsetting.
12:00 appears in the dis-
play.
The power supply was interrupted for longer than
5minutes.
Reset the time of day.
Cooking process times will also need to be reset.
Power cut appears in the
display.
There has been a brief power cut. This has caused the
current cooking process to stop.
Turn the operating mode selector to0.
Restart the cooking process.
Troubleshooting
111
Problem Cause and remedy
Max. op. hours reached ap-
pears in the display.
The oven has been operating for an unusually long
time. This has triggered the safety switch-off function.
Confirm withOK.
The oven is now ready to use.
FaultF32 appears in
the display.
The door lock for pyrolytic cleaning has not locked.
Switch the oven off and then back on again. Start
the pyrolytic cleaning programme again.
If the message appears again, contact the Miele
Customer Service Department.
FaultF33 appears in
the display.
The door lock for pyrolytic cleaning has not opened.
Switch the oven off and then back on again.
If the door lock still does not deactivate itself, con-
tact the Miele Customer Service Department.
Faultand a fault code not
listed here appears in
the display.
A fault has occurred that you cannot resolve.
Call the Miele Customer Service Department.
Unexpected behaviour
Problem Cause and remedy
The buzzer does not
sound.
The buzzers are deactivated or set at too low a
volume.
Switch on the buzzers or increase the volume with
the Volume| Buzzer tones setting.
The oven compartment
does not heat up.
Demo mode is activated.
You can select operating modes and sensor controls,
but the oven heating does not work.
Deactivate demo mode with the Showroom pro-
gramme| Demo mode| Off setting.
The oven has switched
itself off.
To save power, the oven switches off automatically if a
button is not pressed after a certain amount of time or
after a cooking programme has ended.
Switch the oven back on.
Troubleshooting
112
Problem Cause and remedy
The FlexiClip runners do
not push in or pull out
smoothly.
The bearings in the FlexiClip runners are not suffi-
ciently lubricated.
Lubricate the bearings with the special Miele lubric-
ant.
Only the special Miele lubricant is designed for the
high temperatures in the oven compartment. Other
lubricants may resinify when heated and will gum up
the FlexiClip runners. You can obtain the special
Miele lubricant from your Miele dealer or from the
Miele Customer Service Department.
The door will not open
after the pyrolytic clean-
ing programme.
The door lock for pyrolytic cleaning has not opened.
Turn the function selector to0.
If the door lock still does not release itself call the
Customer Service Department.
The oven interior lighting
does not switch on.
The halogen lamp is faulty.
Risk of injury caused by hot surfaces.
The oven gets hot during operation. You could burn
yourself on the heating elements, oven compart-
ment or accessories.
Allow the heating elements, oven compartment
and the accessories to cool before manual clean-
ing.
Disconnect the appliance from the mains. Switch off
at the wall and withdraw the plug from the socket or
switch off the fuse of the electrical installation.
Turn the lamp cover a quarter turn anti-clockwise to
release it and then pull it together with its seal
downwards to take it out.
Replace the halogen lamp (Osram66725AM/A,
230V, 25W, G9).
Refit the lamp cover together with its seal and turn
clockwise to secure.
Reconnect the appliance to the electricity supply.
Troubleshooting
113
Unsatisfactory results
Problem Cause and remedy
Cakes/biscuits are not
cooked properly after
the duration given in the
cooking chart.
A different temperature from the one given in the re-
cipe was used.
Select the temperature required for the recipe.
The ingredient quantities are different from those
given in the recipe.
Check whether you amended the recipe. The addi-
tion of more liquid or more eggs makes a moister
mix which requires a longer cooking duration.
The browning of the
baked goods is uneven.
The wrong temperature or shelf level was selected.
There will always be a slight unevenness in brown-
ing. If browning is very uneven, check whether the
correct temperature and shelf level were selected.
The material or colour of the bakeware is not suitable
for the oven function selected.
When using the Conventional heat function, light
coloured, shiny tins will not produce as desirable
results. Dark, matt tins are best for baking.
There is still soiling in
the oven compartment
after a pyrolytic cleaning
programme.
The pyrolytic cleaning programme burns off soiling in
the oven and leaves it as ash.
Remove the ash using a damp microfibre cloth or
with a clean sponge and a solution of hot water and
washing-up liquid.
If there is still coarse soiling left in the oven after the
pyrolytic cleaning programme you should start the
programme again, selecting a longer duration if ne-
cessary.
Unusual noises
Problem Cause and remedy
A noise can be heard
after a cooking process.
The cooling fan remains switched on after a cooking
process.
Customer Service Department
114
Information to help you rectify faults
yourself and about Miele spare parts
can be found at www.miele.com/ser-
vice.
Contact in the event of a fault
In the event of any faults which you can-
not remedy yourself, please contact
your Miele dealer or the Miele Cus-
tomer Service Department.
You can book a Miele Customer Ser-
vice Department call-out online at
www.miele.com/service.
Contact information for the Miele Cus-
tomer Service Department can be
found at the end of this document.
Please quote the model identifier and
serial number of your appliance (Fabr./
SN/Nr.) when contacting the Miele
Customer Service Department. This in-
formation can be found on the data
plate.
Please note that telephone calls may be
monitored and recorded for training pur-
poses and that a call-out charge will be
applied to service visits where the prob-
lem could have been resolved as de-
scribed in this booklet.
This information is given on the data
plate, which is visible on the front frame
of the oven when the door is fully open.
Warranty
For information on the appliance war-
ranty specific to your country please
contact Miele. See back cover for ad-
dress.
In the UK, your appliance warranty is
valid for 2 years from the date of pur-
chase. However, you must activate your
cover by calling 0330 160 6640 or re-
gistering online at www.miele.co.uk.
Ordering printed operating and
installation instructions
You can order a printed copy of the
comprehensive operating and installa-
tion instructions from Miele free of
charge.
All the contact information you need for
Miele can be found at the end of this
document. Quote the model identifier
and the serial number from the data
plate when placing your order.
Installation
115
Installation dimensions
Dimensions are given in mm.
Installation in a tall or base unit
When building the oven into a base unit underneath a hob, please also observe
the installation instructions for the hob as well as the building-in depth required
for the hob.
Installation
116
Side view H24xx
Installation
117
Side viewH 28xx,H 27xx
A H 27xx: 43mm
H 28xx: 47mm
Installation
118
Connections and ventilation
a
Front view
b
Mains connection cable, length=1500mm
c
No connections permitted in this area
d
Ventilation cut-out, min. 150cm²
Installation
119
Installing the oven
For safety reasons, the oven may only
be used when it has been fully in-
stalled.
The oven requires a sufficient supply
of cool air for efficient operation. The
required supply of cool air must not
be excessively heated by other heat
sources (e.g. solid fuel stoves).
The following must be observed
when installing the appliance:
Make sure that the shelf that the
oven sits on does not touch the wall.
Do not fit heat insulation strips to the
side walls of the housing unit.
Connect the oven to the power sup-
ply.
Carrying the oven by the door handle
could damage the door.
Use the recessed grips on the side of
the housing to carry the appliance.
It is a good idea to remove the door
and the accessories before installing
the appliance. This makes the oven
lighter when you push it into the hous-
ing unit and you do not run the risk of
lifting it by the door handle by mistake.
Push the oven into the housing unit
and align it.
Open the door, if you have not re-
moved it.
Use the screws supplied to secure
the oven to the side panels of the
housing unit.
Refit the door if necessary.
Installation
120
Electrical connection
Danger of injury!
Installation, repairs and other main-
tenance work by unqualified persons
could be dangerous. Miele cannot be
held liable for unauthorised work.
The appliance may only be connec-
ted to the mains electricity supply by
a qualified electrician who is familiar
with and complies with the national
regulations and any additional regula-
tions of the local electricity provider.
The appliance must be connected to an
electrical system designed in accord-
ance with VDE0100.
Connection to a switched socket (in
accordance with VDE0701) is recom-
mended as this provides easier access
in the case of a service call.
If the appliance is hardwired or if the
plug is not accessible, an additional
means of disconnection must be
provided for all poles.
Suitable means of disconnection in-
clude switches with an all-pole contact
gap of at least 3mm. These include cir-
cuit breakers, fuses and contactors
(EN60335).
Connection data is given on the data
plate situated at the front of the oven
compartment. Please ensure the con-
nection data matches the household
supply.
When contacting Miele, please quote
the following:
- Model identifier
- Serial number
- Connection data (mains voltage/fre-
quency/maximum rated load)
When replacing the cable supplied
with another cable or changing the
connection, only cable type
H05VV-F with a suitable cross-sec-
tional area (CSA) may be used.
Temporary or permanent operation on
an autonomous power supply system or
a power supply system that is not syn-
chronised with the mains power supply
(e.g. island networks, back-up systems)
is possible. A prerequisite for operation
is that the power supply system com-
plies with the specifications of
EN50160 or an equivalent standard.
The function and operation of the pro-
tective measures provided in the do-
mestic electrical installation and in this
Miele product must also be maintained
in isolated operation or in operation that
is not synchronised with the mains
power supply, or these measures must
be replaced by equivalent measures in
the installation. As described, for ex-
ample, in the current version of
VDE-AR-E2510-2.
Oven
The wires in the mains lead are coloured
as follows:
Green/yellow = earth
Blue = neutral
Brown = live
WARNING - THIS APPLIANCE
MUST BE EARTHED
For extra safety it is advisable to protect
the appliance with a suitable residual
current device (RCD).
Maximum connected load: see data
plate.
Installation
121
Electrical connection: Other countries
All electrical work should be carried out
by a suitably qualified and competent
Miele approved service technician in
strict accordance with local and national
safety regulations.
Connection should be made via a fused
connection unit or a suitable isolator,
which complies with national and local
safety regulations, and the on/off switch
should be easily accessible after the ap-
pliance has been installed.
If the switch is not accessible after in-
stallation (depending on country) an ad-
ditional means of disconnection must
be provided for all poles.
Switches with a minimum all-pole con-
tact gap of 3mm are suitable for isolat-
ing the appliance. These include circuit
breakers, fuses and protective devices.
The voltage and rated load are given on
the data plate situated at the front of
the oven interior. Please ensure that
these match the household mains sup-
ply.
For extra safety it is advisable to install a
suitable residual current device (RCD) /
ground fault interrupter (GFI). Contact a
qualified electrician for advice.
If the cord is damaged a new cord must
be fitted by a Miele approved service
technician.
WARNING - THIS APPLIANCE
MUST BE EARTHED
Notes for test institutes
122
Test food according to EN60350-1
Test food (accessories)
[°C]
6
[min]
+HFC -HFC
Small cakes (1baking tray
1
)
150 1 2 30–40
160
4
2 3 20–30
Small cakes (2baking trays
1
)
150
4
1+3
7
1+3 30–40
Drop cookies (1baking tray
1
)
140 1 2 35–45
160
4
2 3 25–35
Drop cookies (2baking trays
1
)
140 1+3
7
1+3 40–50
8
Apple pie (baking and roasting rack
1
, spring-
form cake tin
2
, 20cm)
160 1 2 80–100
180 – 1 75–85
Whisked sponge (baking and roasting rack
1
,
springform cake tin
2
, 26cm)
180
4
1 2 20–30
3
150–170
4
1 2 25–45
Toast (baking and roasting rack
1
)
300 – 3 6–9
Burger (baking and roasting rack
1
on shelf
level4 and universal tray
1
on shelf level1)
300
5
– 4 15–25
9
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners
HFC70-C / -HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus,
Conventional heat, Full grill
1
Only use original Miele accessories.
2
Use a dark-coloured, matt springform cake tin.
Place the springform cake tin centrally on the baking and roasting rack.
3
In general, if a range of temperatures is given, it is best to select the lower temperature and to
check the food after the shortest cooking duration.
4
Pre-heat the oven before putting food inside. Do not use the Boosteroperating mode for
this purpose.
5
Pre-heat the oven for 5minutes before putting food inside. Do not use the Boosteroperat-
ing mode for this purpose.
6
Fit the FlexiClip runners HFC70-C (if available).
7
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level. If you have several
pairs of FlexiClip runners, fit only one pair.
8
Take the trays out of the oven early if the food is sufficiently browned before the specified cook-
ing duration has elapsed.
9
Turn the food halfway through cooking.
Notes for test institutes
123
Energy efficiency class according to EN60350-1
The energy efficiency rating is determined in accordance with EN60350-1.
Energy efficiency rating:A+
Please observe the following when conducting testing:
- Testing is undertaken using the Eco Fan heatfunction.
- Only accessories that are required for testing should be in the oven compartment
during tests.
Do not use other accessories that might be available such as FlexiClip runners or
catalytic enamelled panels such as side panels or roof liners.
- An important pre-condition for determining the energy efficiency rating is that the
door is tightly shut during testing.
Depending on measurement devices used, the functioning of the door seal can
be affected to a greater or lesser extent. This has a negative impact on the test
results.
Pushing against the door will compensate for this. In certain unfavourable cir-
cumstances, suitable technical aids may also be necessary for this. This does not
occur in normal use.
Data sheet for household ovens
In acc. with delegated regulation (EU) No. 65/2014 and regulation (EU) No.
66/2014
MIELE
Model name/identifier H2465BP, H2467BP,
H2761BP, H2766BP,
H2861BP, H2761-1BP,
H2766-1BP, H2861-1BP
Energy efficiency index/cavity (EEI
cavity
) 81,7
Energy efficiency class/cavity
A+++ (most efficient) to D (least efficient) A+
Energy consumption per cycle for each cavity in conventional mode 1,10 kWh
Energy consumption per cycle for each cavity in fan-forced convection
mode
0,71 kWh
Number of cavities 1
Heat source(s) per cavity electric
Volume of cavity 76 l
Mass of the appliance 47,0 kg
Technical data
124
Power rating in off mode, time of day display off max. 0.3W
Power rating in off mode, time of day display on max. 0.8W
Power rating in networked standby max. 2.0W
Time until automatic switch to off mode 20min
Time until automatic switch to networked standby 20min
Frequency range of the WiFi module 2.4000–2.4835GHz
Transmission power of the WiFi module max.100mW
EU Conformity declaration
Miele hereby declares that this oven complies with Directive 2014/53/EU.
The complete text of the EU declaration of conformity is available from one of the
following internet addresses:
- Products, Download from www.miele.ie
- For service, information, operating instructions etc: go to
https://miele.co.uk/manuals and enter the name of the product or the serial num-
ber
UK Conformity declaration
Miele hereby declares that this oven complies with UK Radio Equipment Regula-
tions 2017, as amended.
The complete text of the UK declaration of conformity is available from one of the
following internet addresses:
- Products, Download from www.miele.co.uk
- For service, information, operating instructions etc: go to https://miele.co.uk/
manuals and enter the name of the product or the serial number
Technical data
125
ThisStatement of Compliance confirms this Miele product fully complies with the
Product Security and Telecommunications Infrastructure (Security Requirements
for Relevant Connectable Products) Regulations 2023.
1)
Household Appliance –
2)
Manufactured by: Miele & Cie KG,
Carl Miele Street 29, 33332 Gutersloh Germany
Imported by and contact point: Miele Company Ltd, Fairacres, Marcham Road,
Abingdon, Oxon, OX14 ITW Great Britain
The defined support period at the time of first supply is 10 years
3)
To report vulnerabilities and cybersecurity issues please contact: [email protected]
4)
5)
Signature
Name: Paul Wright
Company Position: Head of Technical Management
Date of signature: 19th March 2024
Place of signature:
Abingdon, Oxfordshire
Oven for building-in; B60D1-01W, BP60D1-01W,
B60D2-01W, BP60D2-01W
Copyrights and licences for the communication module
For the purpose of operating and controlling the communication module, Miele
uses proprietary or third-party software that is not covered by open source licens-
ing terms. These items of software/software components are protected by copy-
right. The copyrights held by Miele and third parties must be respected.
Furthermore, this communication module contains software components which are
distributed under open source licence conditions. The open source components
contained in the appliance along with the corresponding copyright notices, copies
of the licensing terms valid at the time, and any further information can be ac-
cessed locally via IP using a web browser (http://<IP address>/Licenses). The liab-
ility and warranty arrangements for the open source licences displayed in this loca-
tion only apply in relation to the respective rights holders.
United Kingdom
Miele Co. Ltd., Fairacres, Marcham Road, Abingdon, Oxon, OX14 1TW
Tel: 0330 160 6600, Internet: www.miele.co.uk, E-mail: [email protected]
Australia
Miele Australia Pty. Ltd.
ACN 005 635 398
ABN 96 005 635 398
Level 4, 141 Camberwell Road
Hawthorn East, VIC 3123
Tel: 1300 464 353
E-mail: [email protected]
Internet: www.miele.com.au
Miele Electrical Appliances Co. Ltd.
No. 82, Shimenyi Road, JingAn District
Shanghai, China, P.R.C
Post Code: 200040
Phone: +86 21 6157 3500
Fax: +86 21 6157 3511
E-mail: info@miele.cn
Internet: www.miele.cn
China Mainland
Miele (Hong Kong) Ltd.
41/F - 4101, Manhattan Place
23 Wang Tai Road
Kowloon Bay, Hong Kong
Tel: (852) 2610 1025
Fax: (852) 3579 1404
E-mail:
Website: www.miele.hk
Hong Kong, China
Miele India Pvt. Ltd.
1st Floor, Copia Corporate Suites,
Commercial Plot 9, Mathura Road,
Jasola, New Delhi - 110025
E-mail: customercare@miele.in
Website: www.miele.in
India
Miele Ireland Ltd.
2024 Bianconi Avenue
Citywest Business Campus
Dublin 24
Tel: (01) 461 07 10
Fax: (01) 461 07 97
E-mail: [email protected]
Internet: www.miele.ie
Ireland
Malaysia
Miele Sdn Bhd
Suite 12-2, Level 12
Menara Sapura Kencana
Petroleum
Solaris Dutamas No. 1
Jalan Dutamas 1
50480 Kuala Lumpur, Malaysia
Phone: +603-6209-0288
Fax: +603-6205-3768
Miele New Zealand Limited
IRD 98 463 631
8 College Hill
Freemans Bay, Auckland 1011
Tel: 0800 464 353
Internet: www.miele.co.nz
New Zealand
Miele Pte. Ltd.
29 Media Circle
#11-04 ALICE@Mediapolis
Singapore 138565
Tel: +65 6735 1191
Fax: +65 6735 1161
E-mail: [email protected]
Internet: www.miele.sg
Singapore
Miele (Pty) Ltd.
63 Peter Place, Bryanston 2194
Tel: (011) 875 9000
Fax: (011) 875 9035
E-mail: [email protected]
Internet: www.miele.co.za
South Africa
Miele Appliances Ltd.
Showroom 1, Eiffel 1 Building
P.O. Box 114782 - Dubai
Tel. +971 4 3044 999
Fax. +971 4 3418 852
800-MIELE (64353)
E-mail: [email protected]
Website: www.miele.ae
United Arab Emirates
Manufacturer: Miele & Cie. KG, Carl-Miele-Straße 29, 33332 Gütersloh, Germany
Thailand
Miele Appliances Ltd.
BHIRAJ TOWER at EmQuartier
43rd Floor Unit 4301-4303
689 Sukhumvit Road
North Klongton Sub-District
Vadhana District
Bangkok 10110, Thailand
Sheikh Zayed Road, Umm Al Sheif
E-mail: customercare@miele.co.nz
P.O. Box 69434, Bryanston 2021
M.-Nr. 12 433 440 / 06 / 002en-GB
H2465BP, H2467BP, H2761BP, H2766BP, H2861BP,
H2766-1BP, H2861-1BP
