Miele H 212 Instruction Manual

	

[°C]

[min.]

[°C]

[min.]
150–170 2 60–70 – – –
150–170 2 65–80 – – –
160–180 2 25–45 – – –
160
3)3 23–35–––
––––––
170–190 2 25–40 – – –
150–170 2 60–80 – – –
170–190 2 45–50 – – –
170–190 1 35–55 – – –
160–180 2 55–65 – – –
170–190 2 20–25 – – –
160–180
3)3 15–25 – – –
170–1903)2 15–20 – – –
170–190 2 45–55 – – –
160–180
3)3 15–25 – – –
160
3)2 15–33–––
160–180 2 85–95150–170 2 75–90
180 1 80–95–––
170–190 1 45–65160–180 1 50–70
170–190 2 55–75150–170 2 50–60
220–240
3)1 35–50 190–2103)1...

Baking chart
Cakes/Biscuits

[°C]

[min.]
Sponge mix1)
Tart / flan base (2 eggs)1)160–180 2 15–20
Sponge cake (4 to 6 eggs)
1)160–180 2 22–30
Whisked sponge cake
1) 2)160–180 2 25–33
Swiss roll
1)160–180 2 15–25
Yeast mixtures and quark dough
Proving yeast dough30–50
5)15–30
Gugelhupf150–170 2 50–60
Stollen150–170 2 55–65
Streusel cake150–170 2 35–45
Fresh fruit cake (tray)160–180 2 40–60
White bread160–180 2 50–60
Wholegrain bread170–190
3)2 50–60
Pizza (tray)
1)220–240 2 10–20
Onion tart 170–190 2...

	

[°C]

[min.]

[°C]

[min.]
170–1903)2 10–20–––
170–190
3)2 20–40–––
150–180
3)2 20–45–––
180–200
3)2 12–16–––
30–505)15–30 – –
160–180 1 50–60 – –
150–170 2 55–65 – –
170–190 2 35–45 – –
170–190
1)3 40–55 170–190 2 40–55
160–180 2 50–60 – – –
190–210
3)2 50–60 – – –
220–240 2 10–25220–240 2 10–20
180–200 2 25–35170–190 2 25–35
160–180 2 25–30 – – –
180–2003)3 30–40 – – –
190–210
3)2 20–25 – – –
120–1403)2 25–50 – – –
Fan Plus /Conventional Heat /	Intensive Bake
Temperature /Shelf level...

Oven functions
Depending on how the food is
prepared, you can use either Fan
Plusor Conventional Heat.
Roasting dishes
You can use any heat-resistant
crockery:
Miele Gourmet oven dishes, roasting
pans, ovenproof glass trays, roasting
bags, dishes made from earthenware
or cast iron, the universal tray, rack
and/or grilling and roasting insert (if
available) on top of the universal tray.
We recommend roasting in covered
oven dishes as this ensures that
sufficient stock remains for making
gravy.
The oven...

Roasting duration
The roasting time can be determined
by multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type of
meat:
Beef/Venison:.........15–18 min./cm
Pork/Veal/Lamb:.......12–15 min./cm
Sirloin joints/Fillets:......8–10 min./cm
Check if the meat is cooked after the
shortest time quoted.
Shelf levels
As a general rule, use shelf level 2.Useful tips
Browning
Browning only occurs towards the end
of the roasting time. If cooking with a
roasting...

Roasting chart
Meat/Fish
Roast beef, approx. 1 kg1)
Fillet of beef/Sirloin joint, approx. 1 kg2)
Venison, approx. 1 kg3)
Pork roast/neck, approx. 1 kg3)
Pork joint with crackling, approx. 2kg3)
Gammon joint, approx. 1 kg3)
Meat loaf, approx. 1 kg3)
Veal, approx. 1.5 kg3)
Leg of lamb, approx. 1.5 kg2)
Rack of lamb, approx. 1.5 kg
Poultry, .8–1 kg
Poultry, approx. 2 kg
Poultry, stuffed, approx. 2 kg
Poultry, approx. 4 kg
Fish, whole, approx. 1.5 kg
The data for the recommended function is printed in bold....



[°C]

[min.]

[°C]

[min.]
170–190 2 100–130190–210 2 110–140
200–220 2 20–55200–220 2 20–55
140–160 2 100–120150–170 2 100–120
160–180 2 100–120180–200 2 100–120
160–180 2 130–160190–210 2 140–180
150–170 2 60–80170–190 2 80–100
160–180 2 60–70190–210 2 60–70
180–200 2 80–100190–210 2 100–120
170–190 2 90–120200–220 2 90–120
170–190 2 20–60190–210 2 20–60
180–200 2 60–70190–210 3 60–75
170–190 2 90–110190–210 3 90–110
170–190 2 110–130190–210 3 110–130
160–180 2 150–180180–200 2 150–180...

This programme is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First the meat needs to be seared all
over briefly at a high temperature on
the cooktop in order to seal it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking time will cook it to
perfection and ensure it is very tender.
The meat relaxes and the juices inside
start to circulate evenly throughout the
meat to reach the outer layers.
This has very tender and succulent
results....

After cooking
Because the cooking and core
temperatures are very low:
–Meat can be carved straight from the
oven. It does not need to rest.
–The cooking result wont be affected
if the meat is left in the oven after the
finish of the programme. It can be
kept warm until you serve it.
–The meat is at an ideal temperature
to be eaten straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.Cooking durations/Core
temperatures
Meat Duration
[min.]Core...

Danger of burning!
Grill with the oven door closed. If
you grill with the door open, hot air
will escape from the oven instead of
being cooled by the cooling fan.
The controls will get hot.
Oven functions
Grill
For grilling and toasting bread, open
sandwiches etc. and browning baked
dishes.
The top heat/grill element is ready for
use when it glows red.
Fan Grill
For grilling thicker items, e.g. rolled
meat, poultry pieces.
The top heat/grill element and fan are
switched on alternately.
Grilling...