User manual MIELE H 4210

[. . . ] Operating instructions Ovens and cookers H 4200 H 4210 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. 50 To remove the catalytic enamelled back panel, side liners and roof liner. 63 3 Guide to the appliance H 4200 E Control panel a Controls for front left and back left cooking zones b Function selector c Temperature selector d Temperature indicator light y e Indicator light for cooking zones z f Controls for front right and back right cooking zones Oven interior g Top heat / grill element h Air inlet for the fan i Catalytic enamelled back panel j Side runners with 4 shelf levels k Appliance door 4 Guide to the appliance H 4200 B Control panel a Function selector b Temperature selector c Temperature indicator light y Oven interior d Top heat / grill element e Air inlet for the fan f Catalytic enamelled back panel g Side runners with 4 shelf levels h Appliance door 5 Guide to the appliance H 4210 E Control panel a Controls for front left and back left cooking zones b Indicator light for cooking zones z c Function selector d Clock/timer with O, Q and P buttons e Temperature selector f Temperature indicator light y g Controls for front right and back right cooking zones Oven interior h Top heat / grill element i Air inlet for the fan j Catalytic enamelled back panel k Side runners with 4 shelf levels l Appliance door 6 Guide to the appliance H 4210 B Control panel a Function selector b Clock/timer with O, Q and P buttons c Temperature selector d Temperature indicator light y Oven interior f Top heat / grill element i Air inlet for the fan g Catalytic enamelled back panel h Side runners with 4 shelf levels i Appliance door 7 Guide to the appliance Features Oven controls The oven controls are used for selecting the various cooking programmes for baking, roasting and grilling. Appliances with a clock-timer also feature the following: ­ a time of day display, ­ a minute minder, ­ an automatic switch-off procedure for cooking processes. [. . . ] 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 and 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. 20 minutes, adjusting the length of time as roasting proceeds to obtain the required result. Place the anti-splash tray (if supplied) in the universal tray and then place the rack on top. Add a little fat or oil to very lean meat or place a few strips of bacon on the top. Roasting poultry For a crisp finish, baste the poultry ten minutes before the end of cooking time with slightly salted water. Meat should be thoroughly defrosted before roasting. Tips on roasting Browning only occurs towards the end of roasting time. Remove the lid about halfway through the roasting time if a more intensive browning result is desired. After the roasting process is finished take the roast out of the oven, wrap in aluminium foil and leave to stand for about 10 minutes. This helps retain juices when the meat is carved. 31 Roasting chart Food Recommended shelf level5) 1 1 1 4) 1 1 1 1 1 3) 4) Fan plus Y Temperature in °C 2) 170 - 190 190 - 210 180 - 200 170 - 190 150 - 170 170 - 190 160 - 180 170 - 190 170 - 190 170 - 190 170 - 190 170 - 190 170 - 190 160 - 180 160 - 180 Time in mins. 100 - 120 45 - 55 90 - 120 100 - 120 160 - 180 60 - 70 70 - 80 100 - 120 90 - 120 50 - 60 60 - 70 90 - 110 110 - 130 150 - 180 35 - 55 Conventional A 1) Temperature in °C 2) 190 - 210 200 - 220 190 - 210 200 - 220 180 - 200 200 - 220 190 - 210 190 - 210 200 - 220 190 - 210 190 - 210 190 - 210 190 - 210 180 - 200 190 - 210 Time in mins. 100 - 120 45 - 55 90 - 120 100 - 120 120 - 150 60 - 70 70 - 80 100 - 120 90 - 120 50 - 60 60 - 70 90 - 110 110 - 130 150 - 180 35 - 55 Roast beef (approx. 1. 5 kg) 1 1 1 4) 1 1 1 1 4) Unless otherwise stated, the times given are for an oven which has not been pre-heated. 1) We recommend Fan plus Y for roasting, however Conventional A can also be used. 2) Temperature in a covered pot If open roasting, set the temperatures 20 °C lower and use a roasting filter (see optional accessories). 5) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest). The information given in this chart is intended only as a guide. 32 Grilling Grilling on the rack Grill with the oven door closed. If you grill with the door open, hot air will escape from the oven instead of being cooled automatically by the cooling fan. Danger of burning. Grill functions Grill n For grilling thin cuts and for browning food. ^ Assemble the rack and anti-splash tray (if supplied) on the universal tray as illustrated. [. . . ] For some countries the version of the oven with integral hob controls is supplied for connection to a 3N ~ 400 V power supply. Any adaptations must on be carried out in consultation with the relevant Miele Service Dept. Possible combinations: Miele built-in ovens may only be combined with hobs and their respective control units as specified by Miele for use with that oven. Contact your Miele Dealer for further information on suitable combinations. 58 Electrical connection UK, IRL, ZA IRL The voltage and rated load are given on the data plate, visible when the oven door is open. [. . . ]