Notes On The Oven Functions - Miele H 7260 BP Operating And Installation Instructions

Roasting
Selecting the cooking duration 
Unless otherwise stated, the durations
given in the roasting chart are for an
oven compartment which has not been
pre-heated.
 Determine the cooking duration by
multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type
of meat:
– Beef/Venison: 15–18 min./cm
– Pork/Veal/Lamb: 12–15 min./cm
– Sirloin joints/Fillets: 8–10 min./cm
 As a general rule, check whether the
food is cooked after the shortest
duration.

Notes on the oven functions

You can find an overview of all the
functions with their recommended
values in "Main and sub-menus".
Use the
Bottom Heat
towards the end of the cooking
duration to brown the base of the
food.
Do not use the Intensive
 function for roasting as the
Bake
juices will become too dark.
Using Automatic programmes 
 Follow the instructions in the display.
60
 function
Using Fan Plus  or Auto Roast 
These functions are suitable for roasting
meat, fish and poultry that needs to be
well browned as well as sirloin joints
and fillet.
The Fan Plus  function allows you to
use a lower temperature than you would
with the Conventional Heat
because the heat is immediately
distributed throughout the oven
compartment.
With the Auto Roast
oven compartment heats initially to a
high searing temperature (approx.
230 °C). As soon as this temperature
has been reached, the oven
automatically drops the temperature
back down to the pre-selected roasting
temperature (continued roasting).
 Place the food on shelf level 2.
Using Conventional Heat 
Use this function for baking traditional
recipes. If using an older recipe or
cookbook, set the oven temperature
10 °C lower than that recommended.
This will not change the cooking
duration.
 Place the food on shelf level 2.
Using Eco Fan Heat 
Use this function for cooking smaller
roasts or meat dishes in an energy-
saving way.
 Place the food on shelf level 2.
 function,
 function, the