User manual MIELE H 4271 PYRO

[. . . ] Operating instructions Pyrolytic ovens H 4171, H 4271 To avoid the risk of accidents or damage to the appliance, it is essential to read these instructions before it is installed and used for the first time. G M. -Nr. 47 Baking tray, grill pan, anti-splash tray (if fitted), racks and runners . 67 3 Description of the appliance Control panel a Function selector b Clock/timer with O, Q and P buttons c Temperature selector d Temperature indicator light y Oven interior e Door contact switch, Door lock for pyrolytic operation f Heating element for top heat and grilling with roof liner g Air inlet for fan h Side runners with 4 shelf levels i Oven door 4 Description of the appliance Features Oven controls In addition to operating the various cooking programmes to bake, roast and grill, the electronic controls also offer the following features: ­ Clock display ­ Minute minder ­ Timer to automatically switch cooking programmes off, or on and off ­ Settings can be customised Cooling system As soon as the oven is switched on, a cooling fan is automatically engaged. The cooling fan mixes hot air from the oven cavity with cool room air before venting it out into the kitchen through vents located between the appliance door and the control panel. [. . . ] The cooling fan will continue for a while after switching off the oven. Always remove all accessories, trays and racks which are not being used, when using the oven, to keep the cleaning of trays etc. in °C Creamed mixture Sponge cake Ring cake Foam cake (tray) 1) Marble, nut cake (tin) Fresh fruit cake, with filling (tray) Fresh fruit cake (tray) Fresh fruit cake (tin) Flan base 1) 3) Small cakes 1) 3) (tray) Sponge mix 1) 3) Sponge cake (3 to 6 eggs) 1) 3) Sponge cake (2 eggs) 1) 3) Swiss roll 1) 3) Rubbed in mixture Tart / flan base Streusel cake Small cakes1) 3) (tray) Cheesecake Apple pie 1) Apricot tart, with filling1) Swiss apple pie 2) Yeast mixtures and quark dough To prove dough Guglhupf Streusel cake Fresh fruit cake (tray) White bread Wholegrain bread 2) Pizza (tray) 1) 3) Onion tart 1) Apple turnovers Choux pastry 1) 3), Eclairs Puff pastry 1) Recommended shelf level 5) 1 1 1 1 1 1 1 1 1, 3 4) 1 1 1 1 1 1, 3 4) 1 1 1 1 Oven floor 6) 1 1 1 1 1 1 1 1, 3 4) 1, 3 4) 1, 3 4) 1, 3 4) Time in mins. 60 - 70 65 - 80 25 - 40 60 - 80 45 - 50 35 - 45 55 - 65 25 - 30 20 - 25 25 - 35 20 - 25 20 - 25 20 - 25 45 - 55 15 - 25 70 - 90 50 - 70 55 - 75 25 - 35 15 - 30 50 - 60 35 - 45 40 - 50 40 - 50 50 - 60 35 - 45 35 - 45 25 - 30 30 - 40 20 - 25 25 - 50 150 - 170 150 - 170 150 - 170 150 - 170 150 - 170 150 - 170 150 - 170 150 - 170 150 - 170 160 - 180 160 - 180 160 - 180 150 - 170 150 - 170 150 - 170 150 - 170 150 - 170 150 - 170 190 - 210 30 - 50 150 - 170 150 - 170 160 - 180 160 - 180 170 - 190 170 - 190 170 - 190 150 - 170 160 - 180 170 - 190 120 - 140 Meringues 1), Macaroons Unless otherwise stated, the times given are for an oven which has not been pre-heated. 4) Take baking trays out of the oven at different times if the food is sufficiently browned before the specified time has elapsed. 5) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest). 6) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack. 34 Baking chart Conventional A Temp. in °C 150 - 170 170 - 190 170 - 190 150 - 170 170 - 190 170 - 190 160 - 180 170 - 190 170 - 190 170 - 190 170 - 190 180 - 200 170 - 190 170 - 190 170 - 190 170 - 190 170 - 190 170 - 190 220 - 240 30 - 50 160 - 180 170 - 190 180 - 200 180 - 200 190 - 210 190 - 210 180 - 200 160 - 180 180 - 200 190 - 210 120 - 140 Recommended shelf level 5) 1 1 2 1 2 2 1 1 2 1 1 2 2 2 2 1 1 1 1 Oven floor 6) 1 2 2 1 2 1 1 2 2 2 2 Time in mins. 60 - 70 65 - 80 25 - 40 60 - 80 45 - 50 35 - 45 55 - 65 20 - 25 12 - 20 20 - 35 15 - 20 12 - 16 15 - 20 45 - 55 10 - 20 70 - 90 45 - 65 55 - 75 25 - 35 15 - 30 50 - 60 35 - 45 40 - 50 40 - 50 50 - 60 30 - 40 25 - 35 25 - 30 25 - 35 15 - 25 25 - 50 The information given in this chart is intended only as a guide. 35 Roasting We recommend using Fan plus Y for roasting. Exception: Pre-heat at the temperature suggested when roasting beef. Shelf levels Fan plus Y: When roasting on the rack or in an open tin make sure the roasting filter is fitted in front of the fan in the back of the oven before starting. Exception: With Conventional A use shelf level 2 for - poultry up to 1 kg, - roast beef, - and fish. Temperature Please refer to the Roasting chart for suggested temperatures. We recommend roasting in a covered pot, as ­ this ensures that sufficient stock remains for making gravy. With Fan plus Y, a temperature setting of 40 °C lower than for Conventional A is sufficient. Roasting will take longer at the lower temperature, but will be more even. For roasting directly on the rack, select a temperature that is about 20 °C lower than for roasting in a covered pot. When roasting on the rack, place the rack and anti-splash tray over the grill pan. Roasting containers Any heat-proof containers can be used: roasting pans with a lid, made from earthenware, cast iron, ovenproof china or glass, and roasting bags are all suitable. Miele also offer Gourmet oven dishes with lids which are ideal for roasting and cooking larger quantities of food. Place the roasting pan on the rack into a cold oven. 36 Roasting Older recipes and cookery books New guidelines (German standard DIN 44547 has been replaced by European standard EN 60350) have led to slight adjustments in oven temperature settings. However, if using an older recipe or cookbook, set the oven temperature for Conventional 10° C lower than that recommended. Add about 1 /8 litre of water when roasting a large, lean joint of meat (2-3 kg) or roasting poultry with a high fat content. Roasting on the rack Calculating the roasting time The roasting time will depend on the type of meat, the size and thickness of the cut. The traditional British method is to allow 15 to 20 minutes per lb/454 grammes, according to type of meat, plus approx. [. . . ] Installation, repairs and other work by unqualified persons could be dangerous. Ensure power is not supplied to the appliance until after installation or repair work has been carried out. The voltage and connected load are given on the data plate, visible below the oven interior, with the oven door open. Please quote these data, and the model and serial number when contacting the Miele Service dept. [. . . ]