Miele HR 1954 Operating Instructions Manual page 7

Contents
Reheat.................................................................................................................. 115
Warm-up Cookware............................................................................................. 115
Proof..................................................................................................................... 116
Pizza..................................................................................................................... 116
Sabbath Program ................................................................................................. 117
Gentle Bake ......................................................................................................... 119
Canning................................................................................................................ 120
Frozen food .......................................................................................................... 123
Cleaning and care .............................................................................................. 124
Unsuitable cleaning agents.................................................................................. 124
Tips ...................................................................................................................... 125
Normal soiling ...................................................................................................... 125
Roast Probe .................................................................................................... 125
Stubborn soiling................................................................................................... 126
Lowering the Browning / Broiling element ........................................................... 127
Frequently asked questions .............................................................................. 128
Technical Service ............................................................................................... 133
Copyright and licenses...................................................................................... 134
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