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.
Use the – /+ button to enter the
required time.
Cancelling an automatic
process
Press the “i” button.
As soon as the process has been
cancelled, the oven heating and
lighting come on again.
Switch the oven off if you no longer
need it.
Changing the audible tone
There is a choice of 3 audible tones.
Press the “–” button.
The tone already set will sound.
Press the “–” button within approx.
7 seconds of hearing this first tone. A
different tone will be heard each time
the “–” button is pressed.
Stop pressing the “–” when you hear
the tone you want. This tone will be
adopted after approx. 7 seconds.
Only alter the audible tone when the
oven is switched off.
Timer
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							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
evenly browned result:
Dark metal or enamel tins with a matt
finish are preferable. Heat resistant
glass or thermoplastic trays dishes
can be used.
Avoid thin-walled and bright, non-re-
flective metal moulds. These will give
uneven browning results.
Fan Heat D
Several levels can be used at the same
time for baking. The recommended po-
sitions are:
1 tray = 1st runner from the bottom
2 trays = 1st and 3rd runners from 
the bottom
3 trays = 1st, 2nd and 5th runners 
from the bottom
When baking moist biscuits, cakes
or bread, do not bake on more than
two levels.
Remember to remove the roasting
(grease) filter from in front of the fan
opening. Otherwise the baking time
will be longer.
With the Fan Heat D setting lower
baking temperatures are needed than
with the Conventional A setting. See
the baking charts.
Conventional A
Avoid thin-walled and bright, non-re-
flective metal moulds. These will
give uneven browning results.
Pre-heat the oven only for:
–cakes / biscuits with a very short bak-
ing time, (up to approx. 30 minutes),
–victoria sponge and similar mixtures.
–bread made with dark flour.
Use Shelf position 1 or 2 .
Baking
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							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 the time can have an adverse ef-
fect on even browning.
–Select the runner height according
to the recipe and the setting chosen.
–Just before the end of baking time
test to see if the cake is done.
Insert a metal or wooden skewer into
the centre.
If it comes out clean, without dough
or crumbs sticking to it, the cake is
ready.
Baking
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							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 roll 1)
160 – 180
160 – 180
160 – 1801
1
125 – 35
20 – 25
20 – 25
Rubbed-in mixture
Tart / flan base
Nut ring
Crumble cake
Small cakes 
1)
Cheesecake
Apple pie 1)
Savoury pastry 2)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 2101
1
1
1, 2, 5
1
1
120 – 25
40 – 50
40 – 50
15 – 25
75 – 85
55 – 75
25 – 35
Yeast mixtures 
Crumble cake
Fresh fruit cake (tray)
Stollen
White bread
Wholemeal bread 
1)
Pizza (tray) 1)
Apple turnovers150 – 170
160 – 180
150 – 170
160 – 180
190 – 210
170 – 190
150 – 1701
1
1
1
1
1
1, 335 – 45
45 – 55
45 – 65
40 – 50
60 – 70
40 – 50
35 – 45
Choux pastry 1)
Eclairs 160 – 180 1, 3 30 – 40
Flaky pastry 1)170 – 190 1, 3 20 – 25
Meringues 1)
Macaroons 120 – 140 1, 2, 5 30 – 50
The times given are calculated on the basis of an oven which has not been pre-heated. 
With a pre-heated oven shorten times by approx. 10 minutes.
1) Pre-heat oven with Conventional A heat.
2) Pre-heat oven with Fan Heat D and Conventional A heat.
Data given are for guidelines only. Values obtained from a machine designed for the German
market.
Baking chart
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							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 – 50
10 – 15
75 – 85
55 – 75
25 – 35
180 – 200
180 – 200
170 – 190
190 – 210
210 – 230
190 – 210
170 – 1901 or 2
1 or 2
1 or 2
1 or 2
1 or 2
1 or 2
1 or 235 – 45
45 – 55
45 – 65
40 – 50
60 – 70
40 – 50
20 – 25
190 – 210 1 or 2 25 – 35
200 – 220 1 or 2 15 – 20
130 – 150 2 30 – 50
Baking chart
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							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, cast iron, ovenproof china
or glass, and roasting foil are suitable.
Make sure that the pot and lid have
heat-resistant handles.Place the covered pot on the rack.
The meat should be put into a cold
oven.
Exception: Pre-heat the oven to the tem-
perature recommended in the recipe
when cooking roast beef or beef fillet.
Use shelf position 1 for roasting.
Exception: Use shelf position 2 when
roasting poultry weighing up to 1 kg, a
cut of meat, or fish.
The Fan Heat D system uses an ap-
proximately 40°C lower roasting tem-
perature than the Conventional heat-
ing system.
The bigger the quantity to be roasted,
the lower the temperature. 
When roasting more than 3 kg select a
temperature about 10°C lower than the
one given in the Roasting chart. 
The roasting process will take a bit
longer, but the meat will be cooked
evenly and the exterior will become
crisp.
For roasting directly on the rack K
the temperature needs to be about
20°C lower than for roasting in a
covered pot L.
The Roasting time will depend on the
type of meat, the size and thickness of
the cut.
Roasting
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							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.
12-15 mins.
8-10 mins.
Example:
Beef roast, 8 cm high
8 x 15 mins. per cm = 120 mins. roast-
ing time
Please note:
Do not select a roasting temperature
which is higher than that recom-
mended.The meat will become brown,
but will not be cooked properly.
Browning only occurs towards the end
of the roasting time. Remove the lid
about halfway through the roasting time
if a more intensive browning effect is
desired.
After the roasting process is finished 
take the roast out of the oven, wrap in
aluminium foil and leave to stand for
about 10 minutes.
This helps retain juices when the meat
is carved.
Useful hints
Roasting in a covered pot L
Season the meat and place in the pot.
Add some knobs of butter or margarine
or a little oil or cooking fat. Add about
1/8 litre of water when roasting a big
lean joint of meat (2-3 kg) or roasting
poultry with a high fat content.
Roasting on the rack K
Place a little water in the tray. Add a
little fat or oil to very lean meat or place
a few strips of bacon on the top. Do not
add too much liquid to the tray during
cooking as this will hinder the browning
process.
Roasting poultry
For a crisp finish, baste the poultry ten
minutes before the end of cooking time
with slightly salted water.
Roasting deep frozen meat
Deep frozen meat should be defrosted
beforehand.
Roasting
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							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 loaf apprx. 1 kg 1 170-190 50-60 200-220 50-60
Veal apprx. 1 kg 1 170-190 100-120 210-230 100-120
Shoulder of lamb apprx. 1.5 kg 1 170-190 90-120 210-230 90-120
Poultry 0.8-1 kg 1 
4)170-190 50-60 200-220 50-60
Poultry apprx. 2 kg 1 170-190 120-150 200-220 120-150
Poultry
Poultry with stuffingapprx. 2 kg
ca. 2 kg1
1170 – 190
170 – 19090 – 110
120 – 150200 – 220
200 – 22090 – 110
120 – 150
Poultry apprx. 4 kg 1 160-180 150-180 190-210 150-180
Whole fish apprx. 1.5 kg 1 
4)160-180 35-55 200-220 35-55
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
1) Fit the grease filter in place when using Fan Heat D.
2) When roasting on the rack K, set the temperature 20°C lower than given.
3) Pre-heat the oven when using Fan Heat D and Conventional A.
4) 2nd runner from the bottom when using the Conventional A setting.
The information given in this chart is intended only as a guide.
Oven roasting chart
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							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 not lying in this liquid.
It is particularly important to ob-
serve food hygiene rules when de-
frosting poultry. Do not use the liq-
uid from the defrosted poultry. Pour
it away, and wash the tray, the sink
and your hands.
N.B. Put the tray back in the oven if
roasting on the rack.
–Fish does not need to be fully de-
frosted before cooking. Defrost so
that the surface is sufficiently soft to
take herbs and seasoning.Do not refreeze food once it has
thawed.
The time needed for defrosting de-
pends on the type and weight of the
food, and at what temperature it was
deep frozen.
Defrosting
39  
						

							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 the 1st runner
height from the bottom, and place
the prepared casserole with the food
for braising or stewing on this.
Select the oven setting and the tem-
perature.
Fan Heat D. . . . . . . . . . . . .  170-190°C
Conventional A. . . . . . . . . .  190-210°C
Cooking times
Consult your cook book.
Please note:
Cover dishes which are to be cooked
in their own juice and/or steam, eg du-
chesse potatoes or vegetables, so that
they do not dry out. If there is no lid use
aluminium foil or damp cooking parch-
ment.
Cook without a lid when a crusty fin-
ish or topping is required, eg for meat
or au gratin dishes.
Useful hint
One dish can be placed on top of the
other. Invert the lid of the bottom dish.
Put dishes to be browned at the top.
Poaching
Fish or fruit can be poached in the
oven in a covered dish.
Bottling
Bottling should only be undertaken by
an experienced cook who has received
proper training in this method of pres-
erving fruit and vegetables, and under-
stands the implications of the chemical
reactions involved.
Instructions for bottling in this oven are
available from the Miele Home Econo-
mist.
Casseroles
40