Miele H6500 - Page 5

Contents
5
Roast .....................................................................................................................
85
Roast Probe ........................................................................................................... 87
How the roast probe works .............................................................................. 87
When to use the roast probe ............................................................................ 87
Important notes regarding the roast probe....................................................... 88
Using the roast probe ....................................................................................... 88
Time left display................................................................................................ 89
Using residual heat ........................................................................................... 90
Slow Roasting ......................................................................................................
91
Using the "Slow Roasting" special mode.............................................................. 92
Adjusting the Slow Roasting temperature ............................................................. 93
Broil .......................................................................................................................
94
Microwave: Defrosting/Reheating/Cooking......................................................
97
Tables for defrosting, reheating and cooking food using Microwave (Solo)  ........
101
Table for defrosting food................................................................................. 102
Table for reheating food.................................................................................. 103
Table for cooking food.................................................................................... 104
Special Modes....................................................................................................
105
Defrost ................................................................................................................. 106
Dehydrate............................................................................................................. 107
Reheat.................................................................................................................. 108
Warm-up Cookware............................................................................................. 108
Proof..................................................................................................................... 109
Pizza..................................................................................................................... 109
Sabbath Program................................................................................................. 110
Gentle Bake ......................................................................................................... 111
Canning................................................................................................................ 112
Preparation...................................................................................................... 112
Frozen food .......................................................................................................... 115
Cleaning and care..............................................................................................
116
Unsuitable cleaning agents.................................................................................. 116
Tips ...................................................................................................................... 117
Normal soiling ...................................................................................................... 117
Roast Probe .................................................................................................... 118
Stubborn soiling................................................................................................... 119
Lowering the Browning / Broiling element........................................................... 120
Frequently asked questions..............................................................................
121