Miele HR1956 Operating Instructions Manual page 7

Baking................................................................................................................... 84
Notes on using the baking charts ......................................................................... 85
Baking charts ........................................................................................................ 86
Creamed mixture.............................................................................................. 86
Rubbed in mixture ............................................................................................ 87
Sponge mix ...................................................................................................... 89
Choux pastry, puff pastry, meringue, scones, flans......................................... 90
Roasting ............................................................................................................... 91
Notes on using the roasting charts ....................................................................... 92
Roasting charts ..................................................................................................... 94
Roasting chart .................................................................................................. 94
Food probe ............................................................................................................ 96
How the food probe works............................................................................... 96
Options for use................................................................................................. 97
Important information for using the food probe ............................................... 97
Using the food probe ....................................................................................... 99
Time left display ............................................................................................... 99
Using residual heat......................................................................................... 100
Low temperature cooking ................................................................................ 101
Using the "Low temperature cooking" special application ................................. 102
Low temperature cooking with manual temperature selection ........................... 103
Grilling ................................................................................................................ 104
Grilling chart ........................................................................................................ 107
Grilling chart ................................................................................................... 108
Special applications .......................................................................................... 109
Defrost................................................................................................................. 110
Drying food.......................................................................................................... 111
Heat crockery ...................................................................................................... 112
Proving dough ..................................................................................................... 112
Pizza .................................................................................................................... 112
Sabbath programme ........................................................................................... 113
Gentle bake ......................................................................................................... 114
Frozen food/Ready meals.................................................................................... 115
Cleaning and care ............................................................................................. 116
Unsuitable cleaning agents ................................................................................. 117
Normal soiling...................................................................................................... 118
Food probe ..................................................................................................... 118
Stubborn soiling .................................................................................................. 118
Contents
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