Guide To The Modes; Solo Modes - Miele HR 1954 Operating Instructions Manual

The oven has a wide range of modes for preparing a variety of foods.
Due to country-specific preferences for preparation of food, default temperatures
and temperature ranges in °F and C° do not correspond. The temperature values
have been defined as given in the chart.

Solo Modes

Oven modes
Convection Bake 
Use this mode for baking and roasting on several
levels at the same time. You can cook at lower
temperatures than with the Surround  mode
because the fan distributes the heat evenly
throughout the cavity for a consistent baking
temperature.
Convection Roast 
This mode uses the convection fan to circulate
heated air throughout the oven. Ideal for cooking
delicate cuts of meat, fish and crispy poultry.
Auto Roast 
For a premium result, the meat is seared at a high
temperature keeping meat tender and juicy.
Maxi Broil 
For broiling meats e.g. steak, chops, kebabs, etc.
The entire Browning / Broiling element will glow
red to produce the required heat.
Convection Broil 
This mode distributes hot air from the Browning/
Broiling element over the food using the fan. This
allows for a lower temperature to be used then
when using Broil . Ideal for broiling thicker
cuts of meat (e.g. chicken, roulades).

Guide to the modes

Default
temperature
350 °F (160 °C)
375 °F (160 °C)
350 °F (160 °C) 200–450 °F
Level 3
350 °F (200 °C) 200–500 °F
Temperature
range
75–475 °F
(30–250 °C)
75–475 °F
(30–250 °C)
(100–230 °C)
Levels 1–3
(100–220 °C)
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