Miele H6860BPXB Operating And Installation Instructions page 5

To change a User programme ............................................................................... 76
Changing cooking stages................................................................................. 76
To change the name......................................................................................... 76
To delete a User programme ................................................................................. 77
Baking................................................................................................................... 78
Notes on using the baking charts ......................................................................... 79
Baking charts ........................................................................................................ 80
Creamed mixture.............................................................................................. 80
Rubbed in mixture ............................................................................................ 82
Yeast mixtures and quark dough...................................................................... 84
Sponge mix ...................................................................................................... 86
Choux pastry, puff pastry, meringue................................................................ 87
Roasting ............................................................................................................... 88
Notes on using the roasting charts ....................................................................... 89
Roasting charts ..................................................................................................... 90
Beef, veal.......................................................................................................... 90
Pork .................................................................................................................. 91
Lamb, game ..................................................................................................... 92
Poultry, fish....................................................................................................... 93
Food probe ............................................................................................................ 94
How the food probe works............................................................................... 94
When to use it .................................................................................................. 95
Important notes about using the food probe ................................................... 95
Using the food probe ....................................................................................... 97
Time left display ............................................................................................... 98
Using residual heat........................................................................................... 98
Low temperature cooking .................................................................................. 99
Using the "Low temperature cooking" function .................................................. 100
Low temperature cooking - setting the temperature manually............................ 101
Grilling ................................................................................................................ 102
Notes on the grilling chart ................................................................................... 104
Grilling chart ........................................................................................................ 105
Special applications .......................................................................................... 106
Defrost................................................................................................................. 107
Drying food.......................................................................................................... 108
Reheat ................................................................................................................. 109
Heat crockery ...................................................................................................... 109
Proving dough ..................................................................................................... 110
Pizza .................................................................................................................... 110
Contents
5