Miele H 251 User Manual

Downloaded from www.Manualslib.com manuals search engine To check and change an
entered time
It is possible to check or change times
entered for a cooking process, or with
the minute minder at any time.
Checking
Press the button of the time which is
to be checked.
g
The cooking time entered, or the
amount of time left to run in a pro-
gramme in progress is shown.
)
The end of the cooking process
appears.
l
The short time remaining is shown.
Changing
Press the button of the time which is
to be altered....

Downloaded from www.Manualslib.com manuals search engine Baking
The following settings are recom-
mended for baking:
–Fan Heat D
–Conventional A
Baking tins and dishes
For the best baking results make sure
that you chose baking tins or dishes of
a material suitable for the particular
heating system.
–"Fan Heat D"
Most types of heat-resistant tins or
dishes are suitable, including thin-
walled and bright, non-reflective met-
al moulds.
–"Conventional A"
The following baking tins give an...

Downloaded from www.Manualslib.com manuals search engine General notes
Place oblong tins in the oven as shown
in the illustration.
Deep-frozen products such as pizzas
should be placed on baking paper on
the rack.
Use the deeper roasting tray for moist
fruit cakes and multi-layer cakes, to
minimize splashes in the oven.
The Baking Chart gives sugges-
tions for temperature, runner height
and timing.
For even browning -
–in general select the middle tem-
perature.
Increasing the temperature and reduc-
ing...

Downloaded from www.Manualslib.com manuals search engine Baking chart
Fan Heat D
Te m p e r a t u r e  
in °Crec. runner
from bottomTime 
in mins.
Creamed mixture
Sand cake
Dried fruit cake
Nut cake (tray)
1)
Nut cake (tin)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base 
1)
Small cakes 1)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 1701
1
1
1
1
1
1
1, 2, 550 – 60
70 – 80
20 – 25
60 – 70
35 – 45
45 – 55
25 – 30
20 – 25
Whisked mixture
Ta r t
 1)
Flan base 1)
Swiss...

Downloaded from www.Manualslib.com manuals search engine Conventional heat A
Te m p e r a t u r e  
in °CRecommended runner
height from bottomTime
 in mins.
160 – 180
160 – 180
180 – 200
160 – 180
180 – 200
160 – 180
180 – 200
180 – 2001
1
1 or 2
1
1 or 2
1
1 or 2
250 – 60
70 – 80
15 – 20
60 – 70
35 – 45
45 – 55
15 – 20
12 – 15
180 – 200
180 – 200
190 – 2101
1
1 or 220 – 30
15 – 20
15 – 20
180 – 200
180 – 200
180 – 200
180 – 200
180 – 200
180 – 200
230 – 2501 or 2
2
1 or 2
2
1
1
1 or 215 – 20
40 – 50
40...

Downloaded from www.Manualslib.com manuals search engine Roasting
We recommend the following settings
for roasting in the oven:
–Fan Heat D 
–Conventional A
Fan Heat D:
When roasting on the rack or in an
open dish, make sure the grease fil-
ter is fitted in front of the fan in the
back of the oven interior before
starting.
We recommend roasting in a covered
pot L:
–This ensures that sufficient stock re-
mains for making gravy.
–The oven stays cleaner, too.
Roasting pots with a lid, made from
earthenware,...

Downloaded from www.Manualslib.com manuals search engine Calculating roasting time:
The traditional British method is to allow
15 to 20 minutes to the lb, according to
type of meat, plus approx. 20 minutes,
adjusting length of time as roasting pro-
ceeds, to obtain the required result.
Alternatively, multiply
the height of the joint by
the time per cm for the type of meat,
(see the roasting chart).
Type of meat time per cm
height of meat
Beef / Venison
Pork / Veal / Lamb
Roast beef / Fillet15-18 mins....

Downloaded from www.Manualslib.com manuals search engine Oven roasting chart
Rec.
runner
from 
bottomFan Heat D1)Conventional
 A
Temp. °C 
in a pot
 L
2)
Time
in minsTemp. °C 
in a pot
 L
2)
Time
in mins.
Rib of beef apprx. 1 kg 1 180-200 100-120 220-240 100-120
Sirloin, 
Steak
 2)apprx. 1 kg 1 4)190-210 35-45 240-260 35-45
Venison, game apprx. 1 kg 1 180-200 90-120 220-240 90-120
Leg of pork  apprx. 1 kg 1 170-190 100-120 210-230 100-120
Rolled pork apprx. 1 kg  1 170-190 100-120 200-220 110-130
Meat...

Downloaded from www.Manualslib.com manuals search engine DefrostingTurn the oven function selector to 
"Defrost G".
Do not select any temperature set-
ting.
–Where possible remove the packa-
ging and put the food to be de-
frosted on a baking tray or into a
dish.
–All meat and poultry should be fully
defrosted before cooking. Do not
use the liquids from defrosting.
–When defrosting poultry put it on the
rack, one level higher than a tray put
in to catch the defrosted liquid, so
that the meat is...

Downloaded from www.Manualslib.com manuals search engine Casseroles
When choosing which oven level to
use, take into account the size of the
casserole dish with its lid.
Casseroles
The following oven settings are recom-
mended:
–Fan Heat D
–Conventional A
The following dishes are suitable for
this type of slower cooking:
covered pots made of ovenproof glass
and china, and earthenware pots,
which could also be used as serving
dishes. They should have heat-resistant
handles and knobs.
Put the rack in at...