Miele HR 1136-1 G Operating Instructions Manual page 29

Perforated Gourmet baking tray
HBBL 71
The perforated Gourmet baking tray has
been specially developed for the prepa-
ration of baked goods made from fresh
yeast and quark doughs.
The tiny perforations assist in browning
the underside of baked goods.
The tray can also be used for dehydrat-
ing or drying food.
The enameled surface has been treated
with PerfectClean.
The round perforated baking tray
HBFP 27-1 can be used for the same
things.
The perforated baking tray can be
placed on the rack.
Grilling and Roasting insert
HGBB 30-1
Grilling:
The grilling and roasting insert is placed
on the wire oven rack. To collect drip-
pings from the meat or poultry, use the
universal tray on a second wire oven
rack on level 1.
Roasting:
The grilling and roasting insert is placed
in the universal tray.
The drippings from the meat or poultry
are collected under the insert reducing
spattering in the oven.
The drippings can then be used for
gravy and sauces.
The surface has been treated with Per-
fectClean enamel for easy cleaning.
The use of the grilling and roasting in-
sert can reduce excessive smoke.
Round baking form HBF 27-1
This circular form is suitable for cooking
fresh or frozen pizzas, flat cakes, tarts
and baked goods.
The surface has been treated with Per-
fectClean enamel.
Gourmet Baking Stone HBS 60
The baking stone is ideal for baking
dishes with a crisp bottom such as
pizza and bread.
The baking stone is made from a heat
retaining stone and is glazed. Place the
stone directly on the wire rack.
A wooden peel is supplied with it for
placing food on and off the stone.
Features
29