Miele H6860BP - Page 5

Contents
5
Changing User programmes ................................................................................. 78
Changing cooking stages.................................................................................78
Changing a name ............................................................................................. 78
Deleting User programmes ................................................................................... 79
Baking................................................................................................................... 80
Notes on using the baking charts ......................................................................... 81
Baking charts ........................................................................................................ 82
Creamed mixture.............................................................................................. 82
Rubbed in mixture............................................................................................84
Yeast mixtures and quark dough...................................................................... 86
Whisked mixture............................................................................................... 88
Choux pastry, puff pastry, meringue................................................................ 89
Roasting ............................................................................................................... 90
Notes on using the roasting charts ....................................................................... 91
Roasting charts ..................................................................................................... 92
Beef, veal.......................................................................................................... 92
Pork .................................................................................................................. 93
Lamb, game ..................................................................................................... 94
Poultry, fish....................................................................................................... 95
Food probe ............................................................................................................ 96
How it works..................................................................................................... 96
When the food probe can be used...................................................................97
Important notes about using the food probe ................................................... 97
Using the food probe ....................................................................................... 99
Time remaining display ..................................................................................100
Using residual heat......................................................................................... 100
Low temperature cooking ................................................................................ 101
Using the "Low temperature cooking" special application ................................. 102
Low temperature cooking - setting the temperature manually............................ 103
Grilling ................................................................................................................ 104
Notes on the grilling chart ................................................................................... 106
Fan Grill ......................................................................................................... 107
Grill  ............................................................................................................... 109
Special applications .......................................................................................... 110
Defrost................................................................................................................. 111
Drying .................................................................................................................. 112
Reheat ................................................................................................................. 113
Heat crockery ...................................................................................................... 113
Prove yeast dough .............................................................................................. 114