Miele H2561BP Operating And Installation Instructions page 3

Clock/timer .......................................................................................................... 36
Display .................................................................................................................. 36
Symbols in the display .................................................................................... 36
Buttons ................................................................................................................. 36
How to set the time or a duration.......................................................................... 37
Displaying times/durations .............................................................................. 37
When the time/duration has elapsed ............................................................... 37
Using the minute minder ................................................................................... 38
To set the minute minder.................................................................................. 38
To change the duration .................................................................................... 39
To cancel the duration ..................................................................................... 39
Switching on and off automatically ....................................................................... 40
Set the cooking duration .................................................................................. 40
At the end of the cooking duration................................................................... 41
Setting a cooking duration and finish time....................................................... 42
Changing the cooking duration ........................................................................ 43
Deleting a cooking duration ............................................................................. 44
Deleting a finish time ........................................................................................ 44
Altering the time of day ......................................................................................... 45
Altering settings..................................................................................................... 46
Baking................................................................................................................... 48
Baking charts ........................................................................................................ 49
Creamed mixture.............................................................................................. 50
Rubbed in mixture ............................................................................................ 52
Yeast mixtures and quark dough...................................................................... 54
Sponge mix ...................................................................................................... 56
Choux pastry, puff pastry, meringue................................................................ 57
Roasting ............................................................................................................... 58
Roasting charts ..................................................................................................... 59
Beef, veal.......................................................................................................... 60
Pork .................................................................................................................. 61
Lamb, game ..................................................................................................... 62
Poultry, fish....................................................................................................... 63
Low temperature cooking .................................................................................. 64
Grilling .................................................................................................................. 66
Grilling chart .......................................................................................................... 67
Defrost.................................................................................................................. 70
Drying food .......................................................................................................... 71
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