Guide To The Modes - Miele H2260E Operating And Installation Instructions

Guide to the modes

The oven has a range of modes for
preparing a variety of foods.
Surround
Browning / Broiling element + Baking
element
This mode is a premium conventional
baking mode. Use for baking and
roasting traditional recipes, preparing
soufflés and cooking at low
temperatures.
If using an older recipe or cookbook,
set the oven temperature approx. 50°F
(10°C) lower than recommended. This
will not change cooking times.
Bake
(Baking element)
This mode is similar to the "Bake
mode" of a conventional oven. Use
towards the end of cooking to brown
the bottom of the dish. Ideal for cakes,
baked apples and frozen dinners.
Maxi Broil
(Browning / Broiling element)
Use this mode for broiling or searing
small quantities. Ideal for chops, ribs,
browning baked dishes and toasting
bread.
Defrost
(Convection fan)
For the gentle defrosting of frozen food.
30
Rapid PreHeat
(Browning / Broiling element +
Convection fan with heating element)
This mode allows the oven to be heated
to the desired temperature quickly.
Once the desired temperature has been
reached an oven mode must be
selected.
Convection Bake
(Convection fan with heating element)
Use this mode for baking and roasting
on several levels at the same time. You
can cook at lower temperatures than
with the Surround
the fan distributes the heat directly to
the food.
Intensive
(Convection heat with fan + Baking
element)
This mode gently circulates heated air
from the lower heating element using
the fan to create a brick oven
environment. Ideal for baking pizza,
focaccia, pies and tarts that require a
crisp base and moist toppings. Not
recommended for roasting or baking
thin items.
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