Miele DO 7860 - Page 6

Contents
6
Baking................................................................................................................... 99
Roasting ............................................................................................................. 102
Food probe.......................................................................................................... 104
How it works................................................................................................... 104
Options for use............................................................................................... 104
Important notes about using the food probe ................................................. 105
Using the food probe ..................................................................................... 105
Displaying the core temperature .................................................................... 106
Using residual heat......................................................................................... 106
Low temperature cooking ................................................................................ 107
Using the “Low temperature cooking” Special application................................. 108
Low temperature cooking - setting the temperature manually............................ 109
Grilling ................................................................................................................ 110
Special applications .......................................................................................... 113
Defrost................................................................................................................. 114
Defrosting a cream filled cake........................................................................ 115
Drying .................................................................................................................. 116
Heat crockery ...................................................................................................... 117
Prove yeast dough .............................................................................................. 117
Sabbath programme ........................................................................................... 118
Bottling ................................................................................................................ 119
Frozen food/Ready meals.................................................................................... 120
Cleaning and care ............................................................................................. 121
Unsuitable cleaning agents ................................................................................. 121
Normal soiling...................................................................................................... 122
Food probe..................................................................................................... 122
Stubborn soiling .................................................................................................. 123
Pyrolytic cleaning of the oven interior .......................................................... 124
Preparing for pyrolytic cleaning...................................................................... 124
Starting pyrolytic cleaning.............................................................................. 125
Starting pyrolytic cleaning straight away ....................................................... 125
Starting pyrolytic cleaning at a later time ....................................................... 125
At the end of the pyrolytic cleaning programme ............................................ 126
Pyrolytic cleaning interrupted......................................................................... 127
Descaling the steam injection system  ............................................................ 128
Descaling process sequence ......................................................................... 128
Preparing the descaling process.................................................................... 129
Starting the descaling process....................................................................... 129