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Miele MIELE - H 6880-2 BP2 OBSIDIAN BLACK OVENS User Manual
Page 160
User Manual - Page 160
For MIELE - H 6880-2 BP2 OBSIDIAN BLACK OVENS.
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Contents
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M.-Nr. 11 060 73
1
/ 0
0
en-US, CA
H 6780-2 BP2, H 6880-2 BP2
<
157
158
159
160
File type: PDF
File name: 40820166_miele-h-6880-2-bp2-obsidian-black-ovens.pdf
File size: 3.28 MB
File Language: English
Pages: 160
Author: Miele
File created: 2019-07-15
Published: 2021-12-02
Updated: 2023-05-30
Download File
Table of Contents
×
Contents
2
IMPORTANT SAFETY INSTRUCTIONS
8
Appropriate use
8
Safety with children
9
Technical safety
9
Correct use
12
Cleaning and maintenance
16
Accessories
16
Preparing your appliance for an extended vacation
17
Guide to the oven
18
Control panel
19
Sensor buttons
20
M Touch display
22
Split display
23
Symbols
24
Using the appliance
25
To select or open a menu
25
Scrolling
25
Exiting a menu
25
Help function
25
Entering numbers
26
To enter numbers using the roller:
26
To enter numbers using the numeric keypad:
26
Entering letters
26
Features
27
Model numbers
27
Data plate
27
Items included
27
Standard and optional accessories
27
Shelf runners
27
Universal tray and wire oven rack with anti-tip safety notches
28
FlexiClips with wire rack HFCBBR 30-2
29
Installing and removing the FlexiClips with wire rack
29
Using the universal tray
29
Perforated Gourmet baking tray HBBL 71
30
Grilling and Roasting insert HGBB 30-1
30
Round baking form HBF 27-1
30
Gourmet Baking Stone HBS 60
30
HUB Gourmet casserole dishes HBD casserole dish lids
31
Roast probe
31
Opener
31
Miele Oven Cleaner
31
Control panel
32
Oven safety features
32
System lock
32
Sensor lock for the oven
32
Safety shut-off
32
Cooling fan
32
Vented oven door
32
Safety Door Lock for Self Clean
32
PerfectClean surfaces
33
Self Clean ready accessories
33
Before first use
34
Standard settings
34
Welcome screen
34
Setting the language
34
Setting the country
34
Setting the voltage (electrical version)
34
Setting the date
34
Setting the time of day
35
Time display
35
Heating up the oven for the first time and rinsing the steam injection system
36
Heating the upper oven for the first time
36
Heating the lower oven for the first time
36
After heating up for the first time
37
Settings
38
Accessing the “Settings” menu
38
Changing and saving settings
38
Settings overview
39
Language
41
Time of day
41
Display
41
Clock type
41
Clock format
41
Set
41
Synchronize
41
Date
42
Lighting
42
Start screen
42
Brightness
42
Volume
43
Buzzer tones
43
Keypad tone
43
Welcome melody
43
Units of measurement
43
Weight
43
Temperature
43
Cooling fan
44
Recommended temperatures
44
Self Clean
44
Safety
45
System lock
45
Sensor lock
45
Catalyzer
46
Voltage
46
Sensor group
46
Calibrate temperature
47
Showroom program
47
Demo mode
47
Factory default settings
47
MyMiele
48
To add an entry
48
Editing MyMiele
48
Deleting entries
48
Sorting entries
48
Alarm + Timer
49
Using the alarm
49
Setting the alarm
49
At the set alarm time:
49
Changing an alarm
49
Deleting an alarm
49
Using the Timer
50
Setting the timer
50
When the timer elapses:
51
Changing the timer
51
Deleting the timer
51
Guide to the modes
52
Operating the oven
55
Energy saving tips
55
Quick Guide
56
Cooling fan
56
Additional functions
57
Changing the temperature
57
Rapid heat-up
58
Rapid PreHeat
58
Using the Crisp function (moisture reduction)
59
Changing the operating mode
59
Setting additional durations
60
Turning off automatically
60
Setting the “Duration”
60
Setting the “Ready at” time
60
Turning on and off automatically
61
Sequence of a cooking program that turns on and off automatically
61
Changing set durations
62
Canceling cooking
62
Moisture Plus
63
Cooking with the Moisture Plus function
64
Setting the temperature
64
Setting the number of steam bursts
64
Timing the bursts of steam
64
Manual bursts of steam
64
Time-controlled steam
64
Changing the type of heating
64
Injecting bursts of steam
65
Automatic burst of steam
65
1, 2, or 3 bursts of steam
65
Manual bursts of steam
65
Time-controlled steam
65
Evaporating residual moisture
66
The residual moisture evaporation process
66
Starting residual water evaporation immediately
66
Skipping residual moisture evaporation
67
Gourmet Center
68
List of food types
68
MasterChef +
68
Using MasterChef and MasterChef + programs
68
Notes on using these programs
69
Search
69
MasterChef + Recipes
69
Baguette +
70
Ingredients
70
Method
70
Settings
70
Banana Bread +
71
Ingredients
71
Method
71
Settings
71
Brioche +
72
Ingredients for dough
72
Ingredients for egg wash
72
Method
72
Settings
72
Ciabatta +
73
Ingredients for Sponge
73
Ingredients for Final Dough
73
Method
73
Settings
73
Cinnamon Raisin Bread +
74
Ingredients for dough
74
Ingredients for cinnamon sugar (for dusting)
74
Method
74
Settings
74
French Bread +
75
Ingredients
75
Method
75
Settings
75
Italian Bread +
76
Ingredients
76
Method
76
Settings
76
Jalapeño Cheese Bread +
77
Ingredients
77
Method
77
Settings
77
Multigrain Bread +
78
Ingredients
78
Method
78
Settings
78
Rolls +
79
Ingredients
79
Method
79
Settings
79
Rye Bread +
80
Ingredients for Preferment
80
Ingredients for Final Dough
80
Method
80
Settings
80
San Francisco Sourdough +
81
Ingredients
81
Method
81
Settings
81
Walnut Bread +
82
Ingredients
82
Method
82
Settings
82
White Bread +
83
Ingredients
83
Method
83
Settings
83
Whole Grain Bread +
84
Ingredients
84
Method
84
Settings
84
Mini Cheesecake +
85
Filling
85
Graham Cracker Crust
85
Method
85
Recommended settings
85
Mini Chocolate Cakes +
86
Ingredients
86
Method
86
Recommended settings
86
Turnovers +
87
Apple Filling
87
Crème Anglaise
87
Apple Filling
87
Crème Anglaise
87
Filling Turnovers
87
Recommended settings
88
Branzino +
89
Ingredients
89
Method
89
Recommended settings
89
Cod Fillet +
90
Ingredients
90
Method
90
Recommended settings
90
Halibut +
91
Ingredients
91
Method
91
Recommended settings
91
Red Snapper +
92
Ingredients
92
Method
92
Recommended settings
92
Sea Bass +
93
Ingredients
93
Method
93
Recommended settings
93
Trout +
94
Ingredients
94
Method
94
Recommended settings
94
Whole Salmon Fillet +
95
Ingredients
95
Marinade/Sauce
95
Method
95
Recommended settings
95
Beef Tenderloin +
96
Ingredients
96
Method
96
Recommended settings
96
Bison Rib Roast +
97
Ingredients
97
Method
97
Recommended settings
97
Bison Short Ribs +
98
Ingredients
98
Method
98
Recommended settings
98
Lamb Crown Roast +
99
Ingredients
99
Method
99
Recommended settings
99
Lamb Shanks +
100
Ingredients
100
Method
100
Recommended settings
100
Veal Rib Roast +
101
Ingredients
101
Method
101
Recommended settings
101
Venison Rib Roast +
102
Ingredients
102
Method
102
Recommended settings
102
Chicken +
103
Ingredients
103
Method
103
Recommended settings
103
Duck +
104
Ingredients
104
Method
104
Recommended settings
104
Turkey +
105
Ingredients
105
Method
105
Recommended settings
105
Coquilles St. Jacques +
106
Ingredients
106
Cheese Sauce
106
Mushroom Filling
106
Bread Crumb Topping
106
Cheese Sauce
106
Mushroom Filling
106
Bread Crumb Topping
106
Assembly
106
Recommended settings
106
Lobster Tails +
107
Ingredients
107
Method
107
Recommended settings
107
Oysters Rockefeller +
108
Ingredients
108
Method
108
Recommended settings
108
Favorites
109
Creating a Favorite
109
Starting a Favorite
110
Changing Favorites
110
Changing cooking stages
110
Changing the name
111
Deleting a Favorite
111
Bake
112
Oven modes
112
Bakeware
112
Parchment paper / Greasing the pan
112
Temperature
113
Baking duration
113
Shelf levels
113
Roast
114
Oven modes
114
Cookware
114
Temperature
114
Shelf levels
114
Tips
114
Roast probe
115
How it works
115
When to use the roast probe
116
Important notes regarding the roast probe
116
Using the roast probe
118
Time-left display
118
Displaying the core temperature
119
Residual heat utilization
119
Slow Roasting
120
Cooking time / Core temperatures
120
After cooking:
120
Using “Slow Roasting” special mode
121
Adjusting the Slow Roasting temperature
122
Broil
123
Oven modes
123
Maxi Broil
123
Broil
123
Convection Broil
123
Cookware
123
Temperature
123
Preheating
123
Shelf levels
124
Broiling time
124
Testing doneness
124
Preparing food for broiling
124
Broil
124
Special Modes
125
Defrost
125
Tips
125
Dehydrate
126
Reheat
127
Warm-up Cookware
127
Proof
128
Pizza
128
Sabbath Program
129
Using the Sabbath program
130
Gentle Bake
130
Canning
131
Canning containers
131
Canning fruit and vegetables
131
Fruit / Cucumbers
131
Vegetables
131
After canning
131
Frozen food
132
Tips for pizza, French fries, croquettes and other similar items
132
Cakes, pies, pizza, baguettes
132
Preparation
132
Cleaning and care
133
Unsuitable cleaning agents
133
Tips
134
Normal soiling
134
Wireless Roast Probe
134
Stubborn soiling
135
Cleaning the oven interior with Self Clean
136
Preparing for the Self Clean program
136
Starting the Self Clean program
137
Starting the Self Clean program
137
Delaying the start of the Self Clean program
137
At the end of the Self Clean program
138
Please note:
138
If the Self Clean program is cancelled
139
Door removal
140
Reinstalling the door
141
Runner removal
142
Frequently Asked Questions
143
Technical Service
149
Contact in case of fault
149
Warranty
149
Caring for the environment
150
Disposal of the packing material
150
Disposal of your old appliance
150
Plumbing
151
Notes on connecting to the water supply
151
Attaching the stainless steel hose to the oven
152
Connecting to the water supply
152
Electrical connection
153
Electrical connection
153
Installation diagrams
154
Dimensions and cabinet cutout
154
Installation into a tall cabinet
154
Detailed dimensions of the oven front
155
Installing the oven
156
Copyright and licenses
157
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