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Miele H6160B Operating And Installation Instructions

Oven
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Operating and installation instructions
Oven
To avoid the risk of accidents or damage to the appliance it is essential
to read these instructions before it is installed and used for the first time.
en - GB
M.-Nr. 09 610 190

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  Summary of Contents for Miele H6160B

  • Page 1 Operating and installation instructions Oven To avoid the risk of accidents or damage to the appliance it is essential to read these instructions before it is installed and used for the first time. en - GB M.-Nr. 09 610 190...
  • Page 2: Table Of Contents

    Contents Warning and Safety instructions ........7 Caring for the environment .
  • Page 3 Contents Deactivating the system lock ........43 Minute minder .
  • Page 4 Contents Roasting ............70 Notes on the roasting chart .
  • Page 5 Contents Building-in diagrams ..........110 Appliance and niche dimensions .
  • Page 6 Contents Viennese fillet of fish ..........145 Salmon and spinach pasta bake .
  • Page 7: Warning And Safety Instructions

    They contain important notes on installation, safety, use and maintenance. Miele cannot be held liable for non-compliance with these instructions. Keep these instructions in a safe place and ensure that new users...
  • Page 8 Warning and Safety instructions Correct application This oven is intended for use in domestic households and similar working and residential environments. The oven is not intended for outdoor use. It is intended for domestic use only to cook food, and in particular to bake, roast, grill, cook, defrost and dry food.
  • Page 9 Warning and Safety instructions Safety with children Children under 8 years of age must be kept away from the appliance unless they are constantly supervised. Children 8 years and older may only use the oven unsupervised if they have been shown how to use it safely and recognise and understand the consequences of incorrect operation.
  • Page 10 Warning and Safety instructions Danger of burning. Children's skin is far more sensitive to high temperatures than that of adults. External parts of the oven such as the door glass, control panel and the vents become quite hot during use. Do not let children touch the oven whilst it is in use.
  • Page 11 Unauthorised installation, maintenance and repairs can cause considerable danger for the user. Installation, maintenance and repairs must only be carried out by a Miele authorised technician. Never use a damaged oven. It could be dangerous. Check it for visible signs of damage before using it.
  • Page 12 While the appliance is under guarantee, repairs should only be undertaken by a Miele authorised service technician. Otherwise the guarantee is invalidated. Miele can only guarantee the safety of the appliance when genuine original Miele replacement parts are used. Faulty components must only be replaced by Miele spare parts.
  • Page 13 Warning and Safety instructions In order to function correctly, the oven requires an adequate supply of cool air. Ensure that the supply of cool air is not impaired (e.g. by heat insulation strips in the housing unit). Please also ensure that the cool air supply is not unduly heated by other heat sources such as a solid fuel stove.
  • Page 14 Warning and Safety instructions Correct use Danger of burning. The oven becomes hot when in use. You could burn yourself on the heating elements, oven interior, cooked food or oven accessories. Wear oven gloves when placing food in the oven, turning or removing it and when adjusting oven shelves etc.
  • Page 15 Warning and Safety instructions Some types of food dry out quickly and can self-ignite if high grill temperatures are used. Never use the grill to finish baking part- cooked rolls or bread or to dry flowers or herbs. Use Fan plus U or Conventional heat V for this type of procedure.
  • Page 16 Warning and Safety instructions If cold liquid is poured onto a hot surface steam will occur, which can cause scalding. The sudden change in temperature can also damage enamel surfaces. Do not pour cold liquid directly onto hot enamelled surfaces. During cooking processes using moisture and during the residual moisture evaporation process, steam is produced which can cause serious injury by scalding.
  • Page 17 Warning and Safety instructions Cleaning and care Do not use a steam cleaning appliance to clean this appliance. The steam could reach electrical components and cause a short circuit. Scratches on the door glass can result in the glass breaking. Do not use abrasive cleaners, hard sponges, brushes or sharp metal tools to clean the door glass.
  • Page 18 Never place a Miele oven dish on the top rail of Shelf level 1 as it will not be held securely in this position by the anti-tip notches on the runners.
  • Page 19: Caring For The Environment

    Caring for the environment Disposal of the packing Disposing of your old material appliance The packaging is designed to protect Electrical and electronic appliances the appliance from damage during often contain valuable materials. They transportation. The packaging materials also contain materials which, if handled used are selected from materials which or disposed of incorrectly, could be are environmentally friendly for disposal...
  • Page 20: Oven Overview

    Oven overview Oven controls* Top heat/grill element Steam inlet openings for Moisture plus Water intake pipe for the steam injection system Catalytic enamelled back panel Air inlet for the fan with ring heating element behind it Side runners with 5 shelf levels Oven floor with bottom heat element underneath it Front frame with data plate Door...
  • Page 21: Oven Controls

    Oven controls On/Off sensor Function selector Display Rotary selector V W sensors sensors...
  • Page 22: On/Off Sensor

    Oven controls On/Off sensor Display The On/Off sensor is recessed and The display shows the time of day or reacts to touch. your settings. 00 : 00 It is used for switching the oven on and off. °C °F Function selector For selecting oven functions.
  • Page 23: Rotary Selector

    Oven controls Rotary selector Sensor controls Use the rotary selector V W to enter , *, The OK, sensors temperatures and durations. react to touch. Each touch is confirmed with a keypad tone. Turning it clockwise will increase the This keypad tone can be switched off values, and turning it anti-clockwise will by changing setting P 3 to Status S 0 decrease them.
  • Page 24 Oven controls Sensor Function Notes Functions marked with triangle V can be called up For calling up functions and by touching OK. The selected function can be changed whilst triangle V is flashing. saving settings Press OK to save the changes. To go back a step To call up a If the time of day display is switched on and the...
  • Page 25 Oven controls Sensor Function Notes For switching the If the oven is switched off but the time of day display oven interior is switched on, the oven interior lighting can be lighting on and off switched on and off by touching , for example, when cleaning the oven.
  • Page 26: Features

    Miele appliances. Please have this information to hand, should you need to contact Miele These can be ordered via the internet regarding any questions or problems. at www.miele-shop.com, from Miele...
  • Page 27: Side Runners

    Features Side runners Baking tray, universal tray and rack with non-tip notches Side runners for trays, racks and Miele oven dishes are fitted on either side of Baking tray HBB71: the oven cavity for shelf levels ‡. The numbers for the shelf levels are marked on the front frame.
  • Page 28: Flexiclip Telescopic Runners Hfc71

    The FlexiClip telescopic runners can be shelf level. used with any shelf level. The FlexiClip runner with the Miele logo Push the FlexiClip telescopic is fitted on the right. runners right into the oven before placing accessories on them.
  • Page 29 Features Perforated baking tray HBBL 71 The perforated baking tray has been specially designed for baking fresh yeast and quark dough items, bread ^ Then secure the FlexiClip runner to and rolls. the bottom of the two rails as The fine perforations help to brown the illustrated (3).
  • Page 30 It also has a non-stick coating. and savoury tarts, baked desserts, flat The Miele oven dishes are either 22 cm bread, and can also be used for frozen or 35 cm deep. The width and height cakes and pizzas.
  • Page 31 Light soiling and fingerprints can be These are required for descaling the easily removed with the microfibre appliance. cloth. Miele oven cleaner Miele oven cleaner is suitable for removing very stubborn soiling. It is not necessary to pre-heat the oven beforehand.
  • Page 32: Oven Controls

    Features Oven controls Cooling fan In addition to operating the various A cooling fan will come on cooking functions for baking, roasting automatically when a cooking and grilling, the oven controls are also programme is started. The cooling fan used to operate mixes hot air from the oven cavity with cool room air before venting it out into –...
  • Page 33: Perfectclean Treated Surfaces

    Features PerfectClean treated surfaces The following have all been treated with PerfectClean: PerfectClean surfaces have very good non-stick properties and are much – Oven interior easier to keep clean than conventional – Side runners enamel surfaces, if cleaned regularly. – FlexiClip telescopic runners Food can be taken off these surfaces –...
  • Page 34: Using For The First Time

    Using for the first time Before using for the first time Setting the time of day for the first time The oven must not be operated The time of day is shown in 24 hour until it has been correctly installed in clock format.
  • Page 35: Heating Up The Oven For The First Time And Rinsing The Steam Injection System

    Using for the first time ^ Select Moisture plus d. Heating up the oven for the first time and rinsing the steam The lighting will come on. injection system Aut§ will appear in the display and the triangle V will flash under *: New ovens can give off an unpleasant smell on first use.
  • Page 36 Using for the first time ^ Touch the OK sensor. The prompt for water intake appears and the triangle V flashes: The water intake process will begin. The amount of water required will be drawn up into the oven. The quantity of water specified is higher than actually required, leaving a small amount in the container.
  • Page 37 Using for the first time After heating up for the first time Danger of burning. Allow the oven interior to cool down before cleaning by hand. ^ Touch , to switch on the oven interior lighting. ^ Clean the oven interior with a clean sponge and a solution of hot water and washing-up liquid or a damp microfibre cloth.
  • Page 38: Settings

    Settings Altering the time of day The time of day can only be changed when the function selector is at ß. ^ Touch ^ Use the rotary selector to move the V triangle until it appears under ^ Touch the OK sensor. The triangle V will flash under ^ Use the rotary selector to enter the time of day.
  • Page 39: Changing Factory Default Settings

    Settings Changing factory default settings Settings can only be changed when the oven is switched on and the rotary selector is at ß. Your appliance is supplied with a The setting is selected and the current number of standard default settings status appears, e.g.
  • Page 40 Settings Settings overview Setting Status S 0 * The time of day display is switched off. The display is dark when the oven is switched off. Time of day The time of day continues to run unseen in the display background.
  • Page 41 Settings Setting Status °C * Temperature The temperature is displayed in degrees Celsius. °F units The temperature is displayed in degrees Fahrenheit. S i to Display You can choose different levels of brightness for S 7, brightness the display. S i minimum brightness S 4 * S 7 maximum brightness.
  • Page 42: System Lock

    System lock The currently set status S 0 appears: The system lock prevents the oven from being used unintentionally, for example by children. The oven is delivered with the system lock deactivated. The setting for the system lock can be be changed by altering its status s: ^ Use the rotary selector to select –...
  • Page 43: Deactivating The System Lock For A Cooking Process

    System lock Deactivating the system lock for a Deactivating the system lock cooking process The status of the system lock can ^ Switch the oven on. only be altered when the oven is and V symbols and the current switched on and the rotary selector is at ß.
  • Page 44: Minute Minder

    Minute minder Using the minute minder To set the minute minder The minute minder can be used to time Example: You want to boil some eggs other activities in the kitchen, e.g. and set a minute minder time of 6 boiling eggs.
  • Page 45: To Change The Time Set For The Minute Minder

    Minute minder The minute minder is saved and will To change the time set for the minute count down in seconds. minder 6 : i9 ^ Touch The minute minder time selected appears. ^ Use the rotary selector to set the minute minder time.
  • Page 46: Overview Of Functions

    Overview of functions Bottom heat X Your oven has a range of oven functions for preparing food. (Bottom heat element) Depending on the function selected, Use this setting towards the end of different heating elements are switched cooking to brown the base of a cake, on and sometimes combined with the quiche or pizza.
  • Page 47: Fan Grill

    Overview of functions Rapid heat-up S Fan grill \ (Top heat/grill element + ring heat (Top heat/grill element + fan) element + fan) For grilling thicker cuts of meat For pre-heating the oven quickly. (e. g. roulades, chicken). Lower The oven function required must then temperatures can be used than when using the Grill Y function, as the fan be selected.
  • Page 48: Operation

    Operation Tips on saving energy Residual heat use – Remove any accessories from the When cooking using temperatures oven that you do not require for above 140 °C and cooking durations cooking. longer than 30 minutes you can turn the temperature selector down to ß...
  • Page 49: Simple Operation

    Operation Simple operation After cooking: ^ Switch the oven on. ^ Turn the rotary selector to the ß position. ^ Place the food in the oven. ^ Take the food out of the oven. ^ Select the required oven function with ^ Switch the oven off.
  • Page 50: Recommended Temperature

    Operation Recommended temperature Changing the temperature As soon as a cooking function is Example: You have selected Fan plus U and selected, a recommended temperature will appear in the display. 170 °C and can see the temperature increasing. Recommended Temperature temperature range °C...
  • Page 51: Temperature Indicator Light

    Operation Conventional heat V Temperature indicator light The temperature indicator light 3 lights – cakes and biscuits with a short up whenever the oven heating is baking time (up to 30 minutes) switched on. – delicate mixtures (e.g. sponges) As soon as the set temperature is –...
  • Page 52: Switching On And Off Automatically

    Operation Switching on and off Set a cooking duration automatically Example: To bake a cake for 1 hour 5 minutes Cooking programmes can be switched off, or on and off automatically. ^ Place the food in the oven. To do this, set a duration or a duration ^ Select the required oven function and and finish time after selecting an oven the temperature.
  • Page 53: Setting A Cooking Duration And Finish Time

    Operation Setting a cooking duration and finish Now set the finish time: time ^ Use the rotary selector to move the triangle V until it appears under Example: The time is now 11:15 ; -:- - will appear: - : -:- you want a dish with a cooking duration of 90 minutes to be ready by 13:30 .
  • Page 54: At The End Of The Cooking Duration

    Operation At the end of the cooking duration Altering the cooking duration – 0:00 will appear ^ Touch ^ If necessary, use the rotary selector – will start to flash, to move the triangle V until it – the oven heating and lighting will appears under switch off, The cooking duration remaining will...
  • Page 55: Deleting A Cooking Duration

    Operation Deleting a cooking duration Deleting a finish time ^ Touch ^ Touch ^ If necessary, use the rotary selector ^ If necessary use the rotary selector to to move the triangle V until it move the triangle V until it appears appears under under ^ Touch the OK sensor.
  • Page 56: Moisture Plus D

    Moisture plus d Your oven is equipped with a steam First set the temperature and start the injection system for cooking with water intake process. Water is taken in moisture. Baking, roasting and cooking via the tube underneath the control with Moisture plus d guarantees panel on the left.
  • Page 57: Moisture Plus Function D

    Moisture plus d Moisture plus function d One burst of steam takes approx. 5 - 8 minutes. The number of bursts of steam It is quite normal for condensation to and when they are injected will depend form on the inside of the door during on the type of food being cooked: steam injection.
  • Page 58: Set The Number Of Bursts Of Steam

    Moisture plus d Set the number of bursts of steam Set the temperature Tip: Please refer to the sample recipes. The recommended temperature will appear in the display and the triangle Aut§ will appear in the display and the V will flash under . triangle V will flash under *.
  • Page 59: Preparing And Starting The Water Intake Process

    Moisture plus d Preparing and starting the water The amount of water required will be drawn up into the oven. The quantity of intake process water specified is higher than actually The prompt for the water intake process required, leaving a small amount in the will appear.
  • Page 60: Automatic Burst Of Steam

    Moisture plus d Steam can cause injury by scalding. Do not open the door while the burst of steam is being injected. Condensation on the sensors will make them react more slowly. Automatic burst of steam Injecting bursts of steam manually Once the heating-up phase has been The bursts of steam can be injected as soon as * lights up in the display.
  • Page 61: Residual Water Evaporation

    Moisture plus d Residual water evaporation The residual moisture evaporation process When cooking using the Moisture plus d function, the water will be equally The oven will heat up and the residual distributed between the number of water in the oven cavity will evaporate. bursts of steam and used up as long as Depending on the amount of water this the programme is not interrupted.
  • Page 62: To Start Residual Water Evaporation Immediately

    Moisture plus d :0 : 59 To start residual water evaporation immediately ^ Select Moisture plus d. A time, depending on the amount of residual water present, will appear and the triangle V will flash under *: 00 : 07 The the last minute counts down in seconds.
  • Page 63: To Cancel The Residual Moisture Evaporation Process

    Moisture plus d Aut§ appears in the display. To cancel the residual moisture Aut§ evaporation process Do not cancel the prompt for residual moisture evaporation unless you really have to as this might cause the steam unit to overflow into the oven interior when A cooking process using the Moisture taking in more water.
  • Page 64: Baking

    Fan plus U, Baking paper, greasing the tin Intensive Bake O, Moisture plus d or Conventional heat V. All Miele accessories (baking tray, universal tray, perforated baking tray Bakeware and the round baking tray) are treated with PerfectClean enamel.
  • Page 65: Notes On The Baking Chart

    Baking Shelf levels ‡ Notes on the baking chart The shelf level on which you place your Temperature food for baking depends on the oven function and number of trays being As a general rule, select the lower temperature given in the chart. used.
  • Page 66: Baking Chart

    Baking Baking chart Cakes / biscuits ‡ [°C] [min] Creamed mixture Sponge cake 150–170 60–70 Ring cake 150–170 65–80 Muffins (1 [2] tray(s)) 150–170 2 [1+3 30–50 1) 2) Small cakes (1 tray) 25–35 1) 2) Small cakes (2 trays) 25–35 Foam cake (tray) 150–170...
  • Page 67 Baking ‡ ‡ [°C] [min] [°C] [min] 150–170 60–70 – – – 150–170 65–80 – – – 160–180 25–45 – – – 25–35 – – – – – – – – – 170–190 25–40 – – – 150–170 60–80 – –...
  • Page 68 Baking Baking chart Cakes / biscuits ‡ [°C] [min] Sponge mix Tart / flan base (2 eggs) 170–190 15–20 1) 2) Sponge cake (4 to 6 eggs) 175–195 22–30 1) 2) Whisked sponge cake 20–30 Swiss roll 160–180 15–25 Yeast mixtures and quark dough Proving dough 15–30 Gugelhupf...
  • Page 69 Baking ‡ ‡ [°C] [min] [°C] [min] 170–190 10–20 – – – 170–190 20–40 – – – – – – 150–180 20–45 180–200 12–16 – – – 15–30 – – – 160–180 50–60 – – – 150–170 55–65 – – –...
  • Page 70: Roasting

    You can use any heat-resistant When cooking with Fan Plus U or crockery: Moisture plus d, select a temperature Miele Gourmet oven dishes, roasting 20 °C lower than for Conventional Heat pans, ovenproof glass dishes, roasting bags, dishes made from earthenware...
  • Page 71: Useful Tips

    Roasting Useful tips Roasting duration The traditional British method for Browning calculating the roasting time is to allow 15 to 20 minutes per lb/450 grammes, Browning only occurs towards the end according to type of meat, plus approx. of the roasting time. Remove the lid 20 minutes, adjusting the length of time about halfway through the roasting time as roasting proceeds to obtain the...
  • Page 72: Roasting Chart

    Roasting Roasting chart Meat/Fish [°C] [min] Topside of beef, approx. 1 kg 170–190 100–130 Beef fillet or sirloin joint, approx. 1 kg 200–220 45–55 Venison, approx. 1 kg 140–160 100–120 Pork joint, approx.1 kg 160–180 100–120 Pork joint with crackling, approx. 2 kg 160–180 130–160 Gammon joint, approx.
  • Page 73 Roasting [°C] [min] [°C] [min] – – 190–210 110–140 – – 200–220 45–55 150–170 100–120 140–160 100–120 160–180 110–130 180–200 100–120 170–190 130–160 190–210 130–160 160–180 60–80 170–190 80–100 170–190 60–70 190–210 60–70 170–190 90–110 190–210 100–120 170–190 90–120 200–220 90–120 –...
  • Page 74: Low Temperature Cooking

    Low temperature cooking Procedure This method is ideal for cooking beef, pork, veal or lamb when a tender result is required. Use the universal tray with the rack placed on top of it. First sear the meat all over at a high temperature on the hob in order to seal Do not use the Rapid Heat-up S function to pre-heat the oven.
  • Page 75 Low temperature cooking Cooking duration/Core After cooking temperatures Because the cooking and core temperatures are very low: Meat Duration Core tempera- – Meat can be carved straight from the ture** oven. It does not need to rest. [min] [°C] – The cooking result will not be Sirloin joint affected if the meat is left in the oven –...
  • Page 76: Grilling

    Grilling Trays and racks Danger of burning. Grill with the oven door closed. If you grill with the door open, hot air will escape from the oven instead of being cooled by the cooling fan. The controls will get hot. Functions Grill Y Use the universal tray with the rack or...
  • Page 77: Notes On The Grilling Chart

    Grilling Notes on the grilling chart Testing to see if cooked One way of finding out how well a piece Temperature of meat has been cooked is to press As a general rule, select the lower down on it with a spoon: temperature given in the chart.
  • Page 78: Preparing Food For Grilling

    Grilling Preparing food for grilling Grilling ^ Place the rack or the anti-splash Trim the meat. Do not season meat with salt before grilling as this draws the insert (if available) in the universal juices out. tray. ^ Place the food on top. Add a little oil to lean meat if necessary.
  • Page 79: Grilling Chart

    Grilling Grilling chart The data for the recommended function is printed in bold. Pre-heat the grill for approx. 5 minutes with the door closed, unless advised otherwise. Turn the food halfway through the cooking time. Check the food after the shortest time quoted. Food to be grilled ‡...
  • Page 80: Defrost

    Defrost Use the Defrost P function to gently Defrosting times defrost frozen food. The time needed for defrosting When this function is selected, only the depends on the type and weight of the fan switches on and circulates the air at food, and at what temperature it was room temperature.
  • Page 81: Drying Food

    Drying food Drying is a traditional method of preserving fruit, certain vegetables and Food Drying time herbs. Fruit 2–8 hours Vegetables 3–8 hours It is important that fruit and vegetables are ripe and not bruised before they are Herbs* 50–60 minutes dried.
  • Page 82: Frozen Food/Ready Meals

    Frozen food/Ready meals Tips Method Cakes, pizza, baguettes Eating food which has been cooked – Large frozen items such as cakes, correctly is important for good pizzas or baguettes cover an health. extensive area of the baking tray or universal tray. Only bake cakes, pizza, chips etc.
  • Page 83: Gentle Bake

    Gentle bake The Gentle bake K function is ideal for bakes and gratins which require a crisp top. ‡ Food [°C] [min] Lasagne 45–60 Potato gratin 55–65 Vegetable bake 55–65 Pasta bake 40–50 Temperature / ‡ Shelf level / Duration The table contains just a few examples.
  • Page 84: Note For Test Institutes

    Note for test institutes Test food acc. to EN 60350 ‡ Test food Tray / tin Oven Pre-heat function [°C] [min] Drop cookies 1 tray 30–40 (8.4.1) 2 trays 30–45 1 tray 15–33 Small cakes 1 tray 25–35 (8.4.2) 2 trays 25–35 1 tray 20–30...
  • Page 85: Cleaning And Care

    Cleaning and care Unsuitable cleaning agents Danger of burning. Make sure To avoid damaging the surfaces, do not the oven heating elements are use: switched off and that the oven cavity – cleaning agents containing soda, is cool. ammonia, acids or chlorides, –...
  • Page 86: Useful Tips

    Cleaning and care Normal soiling Soiling might become impossible to See "Cleaning catalytic panels and remove if it is not dealt with. liners" for instructions on how to keep Continued use of the oven without the catalytic enamel clean. regular cleaning will make it much harder to keep clean.
  • Page 87: Stubborn Soiling (Does Not Apply To The Flexiclip Runners)

    ^ Very stubborn soiling on Stubborn soiling (does not PerfectClean treated enamel can be apply to the FlexiClip runners) cleaned using Miele oven cleaner. It must be applied to cold surfaces in Spilt fruit and roasting juices may accordance with instructions on the cause lasting discolouration or matt packaging.
  • Page 88: Stubborn Soiling On The Flexiclip Runners

    Cleaning and care Stubborn soiling on the Cleaning catalytic panels and FlexiClip runners liners Soiling from oil and fat is burnt off Never attempt to clean FlexiClip catalytic enamel when very high telescopic runners in a dishwasher. temperatures are used in the oven. This would remove the special grease which is essential for their The higher the temperature, the more...
  • Page 89: Removing Oil And Grease Splashes

    Cleaning and care Removing oil and grease splashes Danger of burning. Allow the ^ Remove any accessories from the oven to cool down before cleaning oven including the side runners. by hand. ^ Before starting the cleaning process, ^ Clean the inside of the door and the remove any large deposits of soiling from the inside of the door and the oven interior with a clean sponge and...
  • Page 90: Removing The Door

    Cleaning and care Removing the door Do not attempt to take the door off the retainers when it is in the horizontal position as the retainers will spring back against the oven. Do not use the handle to pull the door off the retainers as the handle could break.
  • Page 91: Dismantling The Door

    Cleaning and care Dismantling the door Danger of injury. The oven door is an open system with Always remove the door before three glass panes which have a heat- dismantling it. reflective coating on some of their surface. ^ Place the door on a protective When the oven is operating, air is surface (e.g.
  • Page 92 Cleaning and care To remove the inner panes: Then reassemble the door carefully: ^ Gently lift the inner pane up and out ^ Refit the middle pane in such a way of the plastic strip. that the material number is legible. ^ Push the inner pane with the matt ^ Lift the middle pane up gently and printed side facing downwards into...
  • Page 93 Cleaning and care ^ Flip both the glass pane retainers inwards to close them. The door is now reassembled and is ready to fit back on the oven.
  • Page 94: Refitting The Door

    Cleaning and care ^ Open the door fully. Refitting the door It is essential that the locking clamps lock securely when the door is refitted after cleaning. Otherwise the door could could work loose from the retainers and be damaged. ^ Flip both locking clamps back up as far as they will go into a horizontal ^ Hold the door securely at both sides...
  • Page 95: Removing The Side Runners

    Cleaning and care Removing the side runners Remove the side runners for cleaning. Danger of injury. Do not use the oven without the side runners. You can remove the side runners together with the FlexiClip runners (if present). If you wish to remove the FlexiClip runners separately beforehand, please ^ Pull the runners out of holder (1) at follow the instructions in "Features –...
  • Page 96: Removing The Back Panel

    Cleaning and care Removing the back panel Removing the roof liner Danger of injury. Danger of burning. Do not use the oven without the Make sure the oven heating back panel. elements are switched off and cool. ^ Remove the side runners together The back panel can be removed for cleaning purposes.
  • Page 97: Descaling The Steam Injection System

    Cleaning and care Descaling the steam injection The number of cooking processes available until the function locks out will system 0 und count down in the display until appears. When to run the descaling process The frequency of descaling will depend on the water hardness level in your area.
  • Page 98: Preparation

    Secure the other end of the plastic tube to the water intake pipe. Miele descaling tablets are available to Close the door. order from Miele or via the internet at www.miele-shop.com. You will need a container of approx. 1 litre capacity.
  • Page 99: Starting The Descaling Process

    Cleaning and care The Activation phase (E i) will begin. Starting the descaling process You can follow the duration as it counts As soon as the intake process E 0 down. :i : 20 has been started the descaling process can no longer be cancelled.
  • Page 100 Cleaning and care At the end of the activation phase the The first rinse will be shown in the display as E 2. steam injection system will need to be cleaned to remove all traces of Water will be flushed through the steam descaling solution.
  • Page 101 Cleaning and care Start the Evaporate residual moisture At the end of the evaporation process process (E 5). – a buzzer will sound three times if the buzzer is switched on (see "Settings Steam can cause scalding injuries. – P 2"), Do not open the door during the –...
  • Page 102: Problem Solving Guide

    With the aid of the following guide, minor problems can be easily corrected without contacting Miele. The following guide may help you to find the reason for a fault, and to correct it. If having followed the suggestions below, you still cannot resolve the problem, please contact Miele (see back cover for contact details).
  • Page 103 ^ Turn the function selector to ß. The oven is now ready display and flashing at the same to use again immediately. time. The buzzer might also be sounding. F xx appears in the There is a problem that you cannot resolve. ^ Call the Miele Service Department. display.
  • Page 104 Deactivate demo mode (see "Settings – P 8"). The pump for the steam injection system is faulty. ^ Call the Miele Service Department. A noise can be heard The cooling fan is switched on. after a cooking process.
  • Page 105 Only use this special lubricant, as it is designed to withstand high temperatures in the oven. Other lubricants can harden and stick to the telescopic runners when they are heated. The Miele lubricant is available to order from Miele or via the online Miele shop.
  • Page 106 Problem solving guide Problem Possible cause and remedy The oven lighting The oven lighting is set to switch off after 15 seconds switches off after a short (default setting). time. You can change the default setting for this (see "Settings - P 7"). The oven lighting does The halogen lamp needs replacing.
  • Page 107: After Sales / Guarantee

    For further information on the appliance cannot remedy yourself, or if the guarantee specific to your country appliance is under guarantee, please please contact Miele. See end of contact manual for contact details. – your Miele Dealer This appliance is guaranteed for 2 years from the date of purchase.
  • Page 108: Electrical Connection

    Ensure that these match the mains Installation, repairs and other work supply. by unqualified persons could be dangerous. Miele cannot be held When contacting Miele, please quote liable for unauthorised work. the following: Ensure power is not supplied to the –...
  • Page 109 Electrical connection Oven Ovens are supplied for connection with an approx. 1.7 m long 3-core cable for connection to a 230 V, 50 Hz supply. The wires in the mains lead are coloured as follows: Green/yellow = earth; Blue = neutral; Brown = live WARNING, THIS APPLIANCE MUST BE...
  • Page 110: Building-In Diagrams

    Building-in diagrams Appliance and niche dimensions Dimensions are given in mm. Installation in a base unit * Ovens with glass front ** Ovens with metal front...
  • Page 111 Building-in diagrams Installation in a tall unit * Ovens with glass front ** Ovens with metal front...
  • Page 112: Front Dimensions

    Building-in diagrams Front dimensions Dimensions are given in mm. A H 61xx: 45 mm H 62xx: 42 mm B Ovens with glass front: 2.2 mm Ovens with metal front: 1.2 mm...
  • Page 113: Installing The Oven

    Installing the oven ^ Push the oven into the housing unit and align it. The oven must not be operated until it has been correctly installed in ^ Open the door (if you have not its housing unit. removed it previously). In order to function correctly, the oven requires an adequate supply of cool air.
  • Page 114: Recipes

    Recipes Bake-off products Setting According to Pre-heating Pre-heating Bread rolls (frozen/part-baked, packet required unchilled)/Salted pretzels (frozen) instructions required Moisture plus d Ingredients Oven function Frozen or unchilled part-baked rolls or Temperature See packet instructions deep frozen salted pretzels for Fan heat Pre-heat Method for "rolls"...
  • Page 115: Croissants

    Recipes Croissants Ingredients Croissants Method Prepare and roll out the dough according to the packet instructions, then place the croissants on a baking tray. Setting According to Pre-heating not packet required instructions Moisture plus d Oven function Temperature See packet instructions for Fan heat Shelf level...
  • Page 116: White Bread

    Recipes White bread Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 250 ml lukewarm water Number/type of 500 g strong white flour bursts of steam 1 1/2 tsp salt 1 1/2 tsp sugar Temperature 170–190 °C 20 g softened butter Amount of water...
  • Page 117: Flat Bread

    Recipes Flat bread Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 200 ml lukewarm water Number/type of 375 g strong white flour Aut§ bursts of steam 1 tsp salt 2 tbsp oil Temperature 160–180 °C For drizzling Amount of water approx.
  • Page 118: Herb Bread

    Recipes Herb bread Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 300 ml milk, lukewarm Number/type of 500 g strong white flour bursts of steam 1 tsp salt 1 tbsp coarsely chopped parsley Temperature 150–170 °C 1 tbsp coarsely chopped fresh dill Amount of water...
  • Page 119: Olive Bread

    Recipes Olive bread Ingredients Settings 450 g strong white flour Moisture plus d Oven function 1/2 cube of fresh yeast (21 g) Number/type of 150 ml white wine bursts of steam 4 eggs 50 g olive oil Temperature 160–180 °C 100 g ham, finely diced Amount of water approx.
  • Page 120: Sesame Cheese Rolls

    Recipes Sesame cheese rolls Makes 10 Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 150 ml milk, lukewarm Number/type of 500 g strong white flour Aut§ bursts of steam 1 heaped tsp salt 1 pinch of sugar Temperature 150–170 °C 75 g melted butter...
  • Page 121: Rye Bread

    Recipes Rye bread Ingredients Settings 400 g rye flour Moisture plus d Oven function 200 g strong white flour Number/type of 2 1/2 tsp salt bursts of steam 2 tsp honey 150 g liquid sourdough Temperature 200 °C + pre- 1 cube of fresh yeast (42 g) heating 400 ml lukewarm water...
  • Page 122: Mixed Grain Bread

    Recipes Mixed grain bread Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 1 tbsp malt extract Number/type of 400 ml lukewarm water bursts of steam 200 g rye flour 400 g strong white flour Temperature 190 - 210 °C + pre- 3 tsp salt...
  • Page 123: Yeast Rolls

    Recipes Yeast rolls Makes 10 Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 250 ml lukewarm water Number/type of 500 g strong white flour bursts of steam 1 1/2 tsp salt 1 tsp sugar Temperature 190–210 °C 1 heaped tsp softened butter...
  • Page 124: Seeded Rolls

    Recipes Seeded rolls Makes 10 Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 1 tsp molasses Number/type of 1 tbsp malt extract bursts of steam 300 ml lukewarm water 150 g dark rye flour Temperature 190–210 °C 450 g strong white flour...
  • Page 125: Italian Mozzarella Bread

    Recipes Italian mozzarella bread Dough ingredients Slash the top of the loaf through to at 1 cube of fresh yeast (42 g) least the second layer with a sharp 200 ml lukewarm water knife. Brush the dough with olive oil, 500 g strong white flour sprinkle with salt, rosemary and pepper and bake until golden.
  • Page 126: Sunday Rolls

    Recipes Sunday rolls Makes 8 Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 250 ml milk, lukewarm Number/type of 500 g strong white flour bursts of steam 40 g sugar A pinch of salt Temperature 150–170 °C 60 g softened butter...
  • Page 127: Buttermilk Bread

    Recipes Buttermilk bread Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 300 ml lukewarm buttermilk Number/type of 375 g strong white flour bursts of steam 100 g rye flour 1 tbsp wheat bran Temperature 170 - 180 °C 1 tbsp linseeds Amount of water...
  • Page 128: Chocolate Breakfast Rolls

    Recipes Chocolate breakfast rolls Makes 8 Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 150 ml milk, lukewarm Number/type of 500 g strong white flour bursts of steam A pinch of salt 60 g sugar Temperature 150–160 °C 2 tsp vanilla sugar...
  • Page 129: Onion Flat Bread

    Recipes Onion flat bread Dough ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 200 ml lukewarm water Number/type of 375 g strong white flour Aut§ bursts of steam 1 tsp salt 2 tbsp oil Temperature 160–180 °C Topping ingredients...
  • Page 130: Quark Rolls

    Recipes Quark rolls Makes 10 Ingredients Settings 250 g low fat quark Moisture plus d Oven function 2 eggs Number/type of 70 g sugar bursts of steam 2 tsp vanilla sugar A pinch of salt Temperature 150–170 °C 500 g plain flour + pre-heating 25 g baking powder (approx.
  • Page 131: Buttermilk Loaf

    Recipes Buttermilk loaf Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 240 ml lukewarm buttermilk Number/type of 500 g strong white flour bursts of steam 100 g sugar A pinch of salt Temperature 150–170 °C 20 g melted butter Amount of water approx.
  • Page 132: Malted Pumpkin Seed Rolls

    Recipes Malted pumpkin seed rolls Makes 8 Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 1 tbsp malt extract Number/type of 300 ml lukewarm water bursts of steam 500 g strong wholemeal flour 3 tsp salt Temperature 190–210 °C 50 g pumpkin seeds, chopped...
  • Page 133: Yeast Dough Men

    Recipes Yeast dough men Makes 4 Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 200 ml milk, lukewarm Number/type of 375 g strong white flour bursts of steam 50 g sugar A pinch of salt Temperature 160–180 °C 50 g softened butter...
  • Page 134: Yeast Pretzels

    Recipes Yeast pretzels Makes 8 Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 100 ml milk, lukewarm Number/type of 300 g strong white flour bursts of steam 1 tsp sugar 1 tsp salt Temperature 160–180 °C 30 g butter Amount of water...
  • Page 135: Bacon Or Herb Baguettes

    Recipes Bacon or herb baguettes Makes 2 Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 250 ml lukewarm water Number/type of 250 g strong white flour bursts of steam 250 g strong wholemeal flour 1 tsp sugar Temperature 190–210 °C...
  • Page 136: Ham And Cheese Rolls

    Recipes Ham and cheese rolls Makes 8 Ingredients Settings 1/2 cube of fresh yeast (21 g) Moisture plus d Oven function 250 ml lukewarm water Number/type of 500 g strong white flour bursts of steam 30 g butter 1/2 tsp salt Temperature 170–190 °C 100 g cooked ham, finely diced...
  • Page 137: Apricot Loaf

    Recipes Apricot loaf Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 200 ml milk, lukewarm Number/type of 500 g strong white flour bursts of steam 60 g sugar 1 tbsp. vanilla sugar Temperature 150 - 170 °C A pinch of salt Amount of water approx.
  • Page 138: Butter Cake

    Recipes Butter cake Makes 20 slices Dough ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 200 ml milk, lukewarm Number/type of 500 g strong white flour Aut§ bursts of steam 50 g sugar A pinch of salt Temperature 160–180 °C 50 g butter...
  • Page 139: Pine Nut And Almond Cake

    Recipes Pine nut and almond cake Makes 20 slices Dough ingredients Leave to cool. Make indentations in the 30 g yeast dough with your fingers and then 200 ml milk, lukewarm spread the cooled topping smoothly over the dough. Prove the cake for 500 g strong white flour 80 g sugar another 10 minutes and then bake until...
  • Page 140: Plaited Walnut Loaf

    Recipes Plaited walnut loaf Makes 10 slices Ingredients Settings 1 cube of fresh yeast (42 g) Moisture plus d Oven function 150 ml milk, lukewarm Number/type of 500 g strong white flour Aut§ bursts of steam 50 g sugar 2 tsp vanilla sugar Temperature 160–180 °C A pinch of salt...
  • Page 141: Cinnamon And Macadamia Ring

    Recipes Cinnamon and macadamia ring Makes 10 slices Dough ingredients Mix the cinnamon with the sugar, 1 cube of fresh yeast (42 g) chopped nuts and the egg yolks. Brush 100 ml milk, lukewarm with the milk, sprinkle with the nut 500 g strong white flour mixture and prove for another 15 - 100 g sugar...
  • Page 142: Verduras" Sea Bream

    Recipes "Verduras" sea bream Serves 4 Ingredients Settings 4 prepared sea bream (approx. 400 g Moisture plus d Oven function each) Number/type of 800 g small potatoes bursts of steam 2 red peppers 2 green courgettes Temperature 160–180 °C 2 yellow courgettes Amount of water approx.
  • Page 143: Savoy Cabbage And Salmon Gratin

    Recipes Savoy cabbage and salmon gratin Serves 4 Ingredients Settings 600 g salmon fillet Moisture plus d Oven function 1 small savoy cabbage (approx. 600 g) Number/type of 20 g softened butter bursts of steam 500 g potatoes Pepper Temperature 160–180 °C Salt Amount of water...
  • Page 144: Stuffed Salmon Trout

    Recipes Stuffed salmon trout Serves 4 Ingredients Settings 2 salmon trout (600–700 g each) Moisture plus d Oven function Juice of one lemon Number/type of Salt bursts of steam 2 shallots 2 cloves of garlic Temperature 160–180 °C 50 g small capers Amount of water approx.
  • Page 145: Viennese Fillet Of Fish

    Recipes Viennese fillet of fish Serves 4 Ingredients Settings 3 salmon trout fillets, 200 g each Moisture plus d Oven function Juice of one lemon Number/type of 125 g crème fraîche bursts of steam 50 g pickled gherkins 10 g capers Temperature 160–180 °C 30 g streaky bacon...
  • Page 146: Salmon And Spinach Pasta Bake

    Recipes Salmon and spinach pasta bake Serves 4 Ingredients Place the tagliatelle in a greased oven- 450 g fresh or frozen spinach (defrosted) proof dish (approx. 20 x 30 cm), and 1 clove of garlic arrange the spinach and diced salmon Salt on top.
  • Page 147: Pollock Delicioso

    Recipes Pollock delicioso Serves 4 Ingredients Settings 750 g pollock, filleted and skinned Moisture plus d Oven function 3 onions Number/type of 40 g butter bursts of steam 500 g tomatoes Juice of 1/2 a lemon Temperature 160–180 °C Salt Amount of water approx.
  • Page 148: Trout Stuffed With Mushrooms

    Recipes Trout stuffed with mushrooms Serves 4 Ingredients Settings 4 trout (250 g each) Moisture plus d Oven function 2 tbsp lemon juice Number/type of Salt bursts of steam Pepper 1/2 onion Temperature 160–180 °C 1 clove of garlic Amount of water approx.
  • Page 149: Pikeperch With Herbs

    Recipes Pikeperch with herbs Serves 4 Ingredients Settings 800 g pikeperch fillets Moisture plus d Oven function Juice of one lemon Number/type of 1 bunch of parsley bursts of steam 1 bunch of chives 1 bunch of dill Temperature 160–180 °C 1 bunch of lemon balm mint Amount of water approx.
  • Page 150: Sweet And Sour Chicken

    Recipes Sweet and sour chicken Serves 6 Ingredients Settings 800 g chicken breast Moisture plus d Oven function 400 g plums, stoned Number/type of 40 g fresh ginger Aut§ bursts of steam 1 small bunch of spring onions Salt Temperature 150 - 170 °C Pepper Amount of water...
  • Page 151: Turkey Roulade With A Spinach Ricotta Filling

    Recipes Turkey roulade with a spinach ricotta filling Serves 6 Ingredients Take the roulades out of the sauce and 1000 g turkey breast remove the string. If necessary, thicken 1 shallot the sauce with a little cornflour mixed with water. Slice the roulades and serve 225 g frozen spinach (defrosted) 1 egg yolk with the sauce.
  • Page 152: Braised Beef Roulades

    Recipes Braised beef roulades Serves 4 Ingredients Method 4 thin beef steaks (approx. 160–200 g) Lay the steaks out next to each other Salt and season with salt and pepper. Coat Pepper with mustard and then top each with 2 4 tsp medium-hot mustard slices of bacon and 2 gherkins cut into 8 slices of streaky bacon...
  • Page 153 Recipes Settings Moisture plus d Oven function Number/type of bursts of steam Temperature 140 °C Amount of water approx. 300 ml Shelf level 1st burst of steam 60 minutes after starting the programme 2nd burst of After another steam 20 minutes 3rd burst of steam After another 20 minutes...
  • Page 154: Braised Silverside Of Veal

    Recipes Braised silverside of veal Serves 6 Ingredients Settings 1500 g silverside of veal Moisture plus d Oven function 2 carrots Number/type of 1 thin leek bursts of steam 150 g celery 1 onion Temperature 210–230 °C 1 clove of garlic after 25 minutes: 2 sprigs of thyme 130–150 °C...
  • Page 155: Glazed Gammon

    Recipes Glazed gammon Serves 6 Ingredients Settings 1000 g gammon joint Moisture plus d Oven function 20 g softened butter Number/type of 40 g brown sugar bursts of steam 2 carrots 1 thin leek Temperature 150 - 170 °C 150 g celery Amount of water approx.
  • Page 156: Stuffed Pork Tenderloin

    Recipes Stuffed pork tenderloin Serves 6 Ingredients Settings 4 pork tenderloin (300 g each) Moisture plus d Oven function Salt Number/type of Pepper bursts of steam 20 basil leaves 250 g red pesto Temperature 170–190 °C 30 g Parmesan cheese, freshly grated after 15 minutes: 12 slices of parma ham 140 °C...
  • Page 157: Chinese Pork Steak

    Recipes Chinese pork steak Serves 6 Ingredients Settings 1500 g pork blade roast Moisture plus d Oven function 3–4 cloves of garlic Number/type of 2 walnut sized pieces of fresh ginger bursts of steam 3 tsp salt 3 tbsp soy sauce Temperature 170 - 190 °C + pre- 3 tbsp honey...
  • Page 158: Spanish Garlic Rabbit

    Recipes Spanish garlic rabbit Serves 4 Ingredients Settings 1 rabbit Moisture plus d Oven function Salt Number/type of Pepper bursts of steam 4 celery sticks 2 onions Temperature 150 - 170 °C 2 tomatoes Amount of water approx. 200 ml 4 cloves of garlic Shelf level 5 tbsp olive oil...
  • Page 159: Lamb Cutlets With A Pistachio Crust

    Recipes Lamb cutlets with a pistachio crust Serves 4 Ingredients Settings 2 racks of lamb (approx. 400 g each) Moisture plus d Oven function 50 g pistachio nuts, finely chopped Number/type of 50 g butter bursts of steam 30 g breadcrumbs 1/2 tsp thyme Temperature 200 - 220 °C + pre-...
  • Page 160: Potato Dumplings

    Recipes Potato dumplings Serves 4 Ingredients Settings 125 g potatoes Moisture plus d Oven function 1/2 cube of fresh yeast (21 g) Number/type of 80 ml lukewarm milk bursts of steam 1/2 tsp salt 250 g strong white flour Temperature 150 - 170 °C 20 g softened butter Amount of water...
  • Page 161: Cheese Soufflé

    Recipes Cheese soufflé Serves 8 Ingredients Settings 20 g butter Moisture plus d Oven function 30 g plain flour Number/type of 200 ml hot milk bursts of steam Salt Pepper, freshly ground Temperature 180 - 200 °C + pre- 1 pinch of ground nutmeg heating 1 pinch of cayenne pepper Amount of water...
  • Page 162: Spring Pie

    Recipes Spring pie Serves 15 Ingredients Cut 3 diamonds, approx. 3 x 3 cm in 300 g puff pastry size out of the lid and use them to 1 red pepper decorate the top of the pie. 1 yellow pepper Whisk the egg yolk with some water, 3 spring onions brush over the pastry and bake.
  • Page 163: Cheese Pie

    Recipes Cheese pie Serves 8 Dough ingredients Cut 5 diamonds (approx. 3 x 3 cm) out 1 cube of fresh yeast (42 g) of the lid and use them to decorate the 150 ml milk, lukewarm top of the pie. 150 g rye flour Brush with water and scatter pumpkin 200 g strong white flour...
  • Page 164: Tortellini, Ham And Rocket Bake

    Recipes Tortellini, ham and rocket bake Serves 6 Ingredients Settings 125 g rocket Moisture plus d Oven function 100 g air-dried ham Number/type of 300 ml double cream bursts of steam 400 g sour cream Salt Temperature 170–190 °C Pepper Amount of water approx.
  • Page 165: Mushroom Cannelloni

    Recipes Mushroom cannelloni Serves 4 Ingredients Mix the sour cream into the stock and 16 cannelloni pour over the cannelloni. Sprinkle with Filling ingredients cheese and bake until golden. 1 onion 100 g cooked ham Settings 350 g mushrooms Moisture plus d Oven function 2 tbsp oil Number/type of...
  • Page 166: Dumplings With Plum Compote

    Recipes Dumplings with plum compote Serves 6 Ingredients Settings 500 g strong white flour Moisture plus d Oven function 1 cube of fresh yeast (42 g) Number/type of 50 g sugar bursts of steam 250 ml milk, lukewarm 1 tsp ground cinnamon Temperature 150–170 °C A pinch of salt...
  • Page 167: Sweet Cherry Soufflé

    Recipes Sweet cherry soufflé Serves 8 Ingredients Settings Butter Moisture plus d Oven function 50 g ground nuts Number/type of 200 g sour cherries Aut§ bursts of steam 2 egg yolks 80 g icing sugar Temperature 170–190 °C Pulp of 1 vanilla pod Amount of water approx.
  • Page 172 H6160B; H6260B en - GB M.-Nr. 09 610 190 / 03...

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H6260bH6100bH6200b