Table of Contents
Advertisement
Baking
Tips on baking
- Dark tins are best for baking. Avoid us-
ing bright, thin-walled tins as they give
an uneven or poor browning result. In
certain unfavourable conditions, the
food will not cook properly.
- Position rectangular tins with the
longer side across the width of the
oven compartment for optimum heat
distribution and even baking results.
- When cooking frozen food such as
chips, croquettes, cakes, pizza and
baguettes, select the medium temper-
ature quoted on the manufacturer's
packaging.
- If a range is specified for the cooking
duration, check whether the food is
cooked after the shortest duration.
Stick a wooden skewer into the food.
If it comes out clean without any bat-
ter/dough on it, the food is done.
128
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
"Main and sub-menus".
Combi mode
This operating mode uses a combina-
tion of oven heat and moisture. The ad-
dition of steam prevents the surface of
the food from drying out. Bread, bread
rolls and puff pastry have a shiny and
crispy crust.
You can choose between different types
of heating:
-
Combi Fan plus
-
Combi Conventional
-
Combi Grill
We recommend baking bread and bread
rolls in several cooking stages: the shine
is created during the 1st cooking stage
thanks to the injection of steam (max-
imum moisture, low temperature).
Browning takes place in the next cook-
ing stage with high moisture and a high
temperature. It is then dried with re-
duced moisture and a medium to high
temperature.
Tip: Recipes and comprehensive cook-
ing charts with information on operating
modes, temperatures, moisture and
cooking durations can be found in the
Miele combination steam oven cook-
book.
Advertisement
Table of Contents
