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Miele BP2 User Manual
Page 170
User Manual - Page 170
For BP2.
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Contents
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File type: PDF
File name: Miele H 6780 BP2 30 Inch Convection Oven.pdf
File size: 3.48 MB
File Language: English
Pages: 172
Author: Miele
Published: 2019-06-08 17:00:00
Updated: 2023-08-03
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Table of Contents
×
Contents
2
IMPORTANT SAFETY INSTRUCTIONS
8
Use
8
Children
9
Technical safety
10
Proper use
13
Cleaning and care
17
Accessories
18
Preparing your appliance for an extended vacation
19
Guide to the oven
20
Control panel
22
Sensor buttons
23
M Touch display
25
Split display
26
Symbols
27
Operation
28
To select or open a menu
28
Scrolling
28
Exiting a menu
28
Help function
28
Entering numbers
29
To enter numbers using the roller:
29
To enter numbers using the numeric keypad:
29
Entering letters
29
Features
30
Model numbers
30
Data plate
30
Items included
30
Standard and optional accessories
30
Shelf runners
31
Universal tray and Wire oven rack
31
FlexiClips with wire rack
32
Installing and removing the FlexiClips with wire rack
32
Using the universal tray
32
Perforated baking tray
33
Grilling and Roasting insert
33
Round baking form
33
Gourmet Baking Stone
33
Gourmet Casserole Dishes HUB and Lids HBD
34
Wireless Roast Probe
34
Rotisserie
35
Opener
35
Miele Oven Cleaner
35
Control panel
36
Oven safety features
36
System lock
36
Safety shut-off
36
Cooling fan
36
Vented oven door
36
Safety Door Lock for Self Clean
36
PerfectClean surfaces
37
Self Clean ready accessories
37
Before using for the first time
38
General settings
38
Welcome screen
38
Setting the language
38
Setting the country
38
Setting the voltage (electrical version)
38
Setting the date
38
Set the time of day
39
Time of day display
39
Heating up the oven for the first time and rinsing the steam injection system
40
Heating the upper oven for the first time
40
Heating the lower oven for the first time
40
After heating up for the first time
41
Settings
42
Accessing the "Settings" menu
42
Changing and saving settings
42
Settings overview
43
Language
45
Time of day
45
Display
45
Clock Type
45
Clock Format
45
Set
45
Date
46
Lighting
46
Start screen
46
Brightness
46
Volume
47
Buzzer tones
47
Keypad tone
47
Welcome melody
47
Units of measurement
47
Weight
47
Temperature
47
Cooling fan
48
Default temperatures
48
Self Clean
49
Safety
49
System lock
49
Sensor lock
50
Catalyzer
50
Voltage
51
Sensor group
51
Calibrate temperature
51
Showroom Program
52
Demo Mode
52
Factory default settings
52
MyMiele
53
To add an entry
53
Editing MyMiele
54
Deleting entries
54
Sorting entries
54
Alarm + Timer
55
Using the Alarm
55
Setting the alarm
55
At the set alarm time
55
Changing an alarm
55
Deleting an alarm
55
Using the Timer
56
Setting the timer
56
At the end of the timer
57
Resetting the timer
57
Canceling the timer
57
Guide to the modes
58
Operating the oven
61
Energy saving tips
61
Quick Guide
62
Cooling fan
62
Additional functions
63
Changing the temperature
63
Rapid PreHeat
64
Rapid PreHeat
64
Using the Crisp function (Moisture Reduction)
65
Changing the oven mode
65
Setting additional durations
66
Turning off automatically
67
Setting the duration
67
Setting the "Ready at" time
67
Turning on and off automatically
67
Sequence of a cooking program that turns on and off automatically
68
Changing the set time
68
Canceling cooking
68
Moisture Plus
69
Cooking with the Moisture Plus function
70
Setting the temperature
70
Setting the number of steam bursts
70
Timing the bursts of steam
70
Manual bursts of steam
70
Time-controlled steam
70
Changing the type of heating
71
Injecting bursts of steam
72
Automatic burst of steam
72
1, 2 or 3 Bursts of steam
72
Manual bursts of steam
72
Time-controlled steam
72
Evaporating residual moisture
73
The residual moisture evaporation process
73
Starting residual water evaporation immediately
74
Skipping residual moisture evaporation
74
Gourmet Center
75
List of food types
75
MasterChef +
75
Using MasterChef and MasterChef + programs
75
Notes on using these programs
76
Search
77
MasterChef + Recipes
77
Baguette +
78
Ingredients
78
Method
78
Settings
78
Banana Bread +
79
Ingredients
79
Method
79
Settings
79
Brioche +
80
Ingredients for dough
80
Ingredients for egg wash
80
Method
80
Settings
80
Ciabatta +
81
Ingredients for Sponge
81
Ingredients for Final Dough
81
Method
81
Settings
81
Cinnamon Raisin Bread +
82
Ingredients for dough
82
Ingredients for cinnamon sugar (for dusting)
82
Method
82
Settings
82
French Bread +
83
Ingredients
83
Method
83
Settings
83
Italian Bread +
84
Ingredients
84
Method
84
Settings
84
Jalapeño Cheese Bread +
85
Ingredients
85
Method
85
Settings
85
Multigrain Bread +
86
Ingredients
86
Method
86
Settings
86
Rolls +
87
Ingredients
87
Method
87
Settings
87
Rye Bread +
88
Ingredients for Preferment
88
Ingredients for Final Dough
88
Method
88
Settings
88
San Francisco Sourdough +
89
Ingredients
89
Method
89
Settings
89
Walnut Bread +
90
Ingredients
90
Method
90
Settings
90
White Bread +
91
Ingredients
91
Method
91
Settings
91
Whole Grain Bread +
92
Ingredients
92
Method
92
Settings
92
Mini Cheesecake +
93
Filling
93
Graham Cracker Crust
93
Method
93
Recommended settings
93
Mini Chocolate Cakes +
94
Ingredients
94
Method
94
Recommended settings
94
Turnovers +
95
Apple Filling
95
Crème Anglaise
95
Apple Filling
95
Crème Anglaise
95
Filling Turnovers
95
Recommended settings
96
Branzino +
97
Ingredients
97
Method
97
Recommended settings
97
Cod Fillet +
98
Ingredients
98
Method
98
Recommended settings
98
Halibut +
99
Ingredients
99
Method
99
Recommended settings
99
Red Snapper +
100
Ingredients
100
Method
100
Recommended settings
100
Sea Bass +
101
Ingredients
101
Method
101
Recommended settings
101
Trout +
102
Ingredients
102
Method
102
Recommended settings
102
Whole Salmon Fillet +
103
Ingredients
103
Marinade/Sauce
103
Method
103
Recommended settings
103
Beef Tenderloin +
104
Ingredients
104
Method
104
Recommended settings
104
Bison Rib Roast +
105
Ingredients
105
Method
105
Recommended settings
105
Bison Short Ribs +
106
Ingredients
106
Method
106
Recommended settings
106
Lamb Crown Roast +
107
Ingredients
107
Method
107
Recommended settings
107
Lamb Shanks +
108
Ingredients
108
Method
108
Recommended settings
108
Veal Rib Roast +
109
Ingredients
109
Method
109
Recommended settings
109
Venison Rib Roast +
110
Ingredients
110
Method
110
Recommended settings
110
Chicken +
111
Ingredients
111
Method
111
Recommended settings
111
Duck +
112
Ingredients
112
Method
112
Recommended settings
112
Turkey +
113
Ingredients
113
Method
113
Recommended settings
113
Coquilles St. Jacques +
114
Ingredients
114
Cheese Sauce
114
Mushroom Filling
114
Bread Crumb Topping
114
Cheese Sauce
114
Mushroom Filling
114
Bread Crumb Topping
114
Assembly
114
Recommended settings
114
Lobster Tails +
115
Ingredients
115
Method
115
Recommended settings
115
Oysters Rockefeller +
116
Ingredients
116
Method
116
Recommended settings
116
Favorites
117
Creating a Favorite
117
Starting a Favorite
118
Changing Favorites
119
Changing cooking stages
119
Changing the name
120
Deleting a Favorite
120
Bake
121
Oven modes
121
Bakeware
121
Parchment paper / Greasing the pan
121
Temperature
122
Baking duration
122
Shelf levels
122
Roast
123
Oven modes
123
Cookware
123
Temperature
123
Shelf levels
123
Tips
123
Wireless roast probe
124
How it works
124
When to use the roast probe
125
Important notes on using the wireless roast probe
125
Using the wireless roast probe
127
Time left display
128
Displaying the core temperature
128
Using residual heat
129
Slow Roasting
130
Cooking time / Core temperatures
130
After cooking:
130
Using the Slow Roasting function
131
Adjusting the Slow Roasting temperature
132
Broil
133
Oven modes
133
Maxi Broil
133
Broil
133
Convection Broil
133
Cookware
133
Temperature
133
Preheating
133
Shelf levels
134
Broiling time
134
Testing doneness
134
Preparing food for broiling
135
Broil
135
Using the rotisserie to Broil
136
Special Modes
137
Defrost
138
Tips
138
Dehydrate
139
Reheat
140
Warm-up Cookware
140
Proof
141
Pizza
141
Sabbath Program
142
Using the Sabbath Program
143
Gentle Bake
143
Canning
144
Canning containers
144
Canning fruit and vegetables
144
Fruit / Cucumbers
144
Vegetables
144
After canning
144
Frozen food
145
Tips for pizza, French fries, croquettes and other similar items
145
Cakes, pies, pizza, baguettes
145
Preparation
145
Cleaning and care
146
Unsuitable cleaning agents
146
Tips
147
Normal soiling
147
Wireless Roast Probe
147
Stubborn soiling
148
Cleaning the oven interior with Self Clean
149
Preparing for the Self Clean program
149
Starting the Self Clean program
150
Starting the Self Clean program
150
Delaying the start of the Self Clean program
150
At the end of the Self Clean program
151
Please note:
151
The Self Clean program is canceled
152
Removing the door
153
Reinstalling the door
154
Removing the shelf runners
155
Frequently asked questions
156
Technical Service
161
After sales service
161
Warranty
161
Caring for the environment
162
Disposal of the packing material
162
Disposal of your old appliance
162
Plumbing
163
Notes on connecting to the water supply
163
Attaching the stainless steel hose to the oven
164
Connecting to the water supply
164
Electrical connection
165
Electrical connection
165
Installation diagrams
166
Dimensions and cabinet cutout
166
Installation into a tall cabinet
166
Detailed dimensions of the oven front
167
Installing the oven
168
Copyright and licenses
169
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