Miele H2265E Operating And Installation Instructions page 3

Preheating the oven .............................................................................................. 37
Clock/timer .......................................................................................................... 38
Display................................................................................................................... 38
Symbols on the display .................................................................................... 38
Buttons .................................................................................................................. 38
Setting the time ..................................................................................................... 39
Time display ..................................................................................................... 39
At the end of the duration................................................................................. 39
Using the minute minder ................................................................................... 40
Setting the minute minder ................................................................................ 40
Changing the minute minder duration.............................................................. 41
Deleting the minute minder duration ................................................................ 41
Switching cooking programs on and off automatically ......................................... 42
Setting the cooking duration ............................................................................ 42
At the end of the cooking duration:.................................................................. 43
Setting a cooking duration and end of cooking duration ................................. 44
Changing the cooking duration ........................................................................ 45
Deleting a cooking duration ............................................................................. 46
Deleting the end of cooking duration ............................................................... 46
Changing the time of day ...................................................................................... 47
Changing settings ................................................................................................. 48
Baking................................................................................................................... 50
Notes on using the baking charts ......................................................................... 51
Baking charts ........................................................................................................ 52
Creamed mixture.............................................................................................. 52
Rubbed-in mixture............................................................................................ 54
Yeast and quark doughs .................................................................................. 56
Sponge mix ...................................................................................................... 58
Choux pastry, puff pastry, meringue................................................................ 59
Roasting ............................................................................................................... 60
Notes on using the roasting charts ....................................................................... 61
Roasting charts ..................................................................................................... 62
Beef, veal.......................................................................................................... 62
Pork .................................................................................................................. 63
Lamb, venison .................................................................................................. 64
Poultry, fish....................................................................................................... 65
Slow Roasting...................................................................................................... 66
Broiling ................................................................................................................. 68
Notes on using the broiling chart .......................................................................... 69
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