Miele H 5241 B Manual

							Setting Status (* factory default setting)
P6
Clock formatS24*24 hourclock display.
SI212 hourclock display.
P7
Demo
programme
(for dealer
showroom
use only)S0* Touch the OK sensor for 4 seconds to deactivate the
Demo programme.
Four horizontal bars "----" will appear in the display.
SITouch the OK sensor for 4 seconds to activate the
Demo programme. "MES_" will appear in the display.
The oven can be operated but will not heat up.
The pump for the Moisture plus function is also
switched off.
31
Settings 
						

							To change the status of a
setting
Select "Settings".
Touch the OK sensor.
PI
"PI" will appear in the display.
Touch theorsensor repeatedly
until the setting required appears in
the display.
Touch the OK sensor.
S0
The current status "S" for the setting will
appear in the display.

Use theorsensor to change the
status.

Touch the OK sensor.
The change to the status is then stored
in memory.
"P" will appear in the display again
together with the number for the setting.
You can alter more settings as long as
the function selector remains at the
"Settings" position.
The change to the setting remains in
memory even after a power cut.
Settings
32 
						

							This oven is equipped with a System
lockwhich prevents it being used
unintentionally, by children, for
example.
The oven is delivered with the system
lock deactivated.
To activate the system lock
Turn the function selector to "0".
0


Touch thesensor repeatedly until
triangleis underneath the
symbol.
Touch the OK sensor.
Triangleunder thesymbol will
start flashing.
I



Select theIsetting with theor
sensor.

Touch the OK sensor.
The system lock has been activated.
Thesymbol shows that the system
lock has been activated.
I3:30


The oven cannot be operated.
Thesymbol will remind you that the
system lock has been activated.
The lock remains active even after a
power cut.
To deactivate the system lock
Turn the function selector to "0".
Touch thesensor repeatedly until
triangleis underneath the
symbol.
Touch the OK sensor.
Triangleunder thesymbol will
start flashing.

Select theosetting with theor
sensor.

Touch the OK sensor.
The system lock has been deactivated.
Thesymbol will no longer show in the
display.
System lock
33 
						

							Refer to the baking charts for
suggestions of temperatures, shelf
levels and cooking durations. These
take into account a range of different
baking tins, quantities and cooking
traditions.
Handling and preparing food
correctly is essential for maintaining
good health.
Only bake cakes, pizza, chips etc
until they are golden. Do not
overcook them.
Bakeware
Please take into account the material of
your bakeware in your choice of oven
function:
Fan plus, Intensive bake	
Any heat-resistant material can be
used.
Conventional heat
Dark metal, enamel or aluminium
baking tins with a matt finish, as well as
heat-resistant glass and ceramic
dishes can be used.
Bright, shiny metal tins result in uneven
or poor browning and in some cases
cakes might not cook properly.Baking parchment
Because of their PerfectClean anti-stick
surfacethe baking tray and the
universal traydo not need to be
greased or lined with baking parchment
for baking.
Baked goods are easily removed when
done.
Baking parchment is only necessary
when baking:
–Anything with ahigh salt content
(e. g. pretzels, bread sticks),
because sodium can damage the
PerfectClean surface.
– Meringues or biscuits witha high
egg-white content, because they
are more likely to stick.
Universal tray
When baking cakes withfresh fruit
toppingsanddeep sponge cakes
place the tin in the universal tray to
catch any spillages and keep the oven
cleaner.
Rectangular tins
Place cakes in loaf tins and rectangular
tins with the longer side across the
width of the oven for optimum heat
distribution and even results.
Baking tips
34 
						

							Notes about the charts
Temperature, baking duration
To achieve even results without
over-browning the food,
–always select thelowest
temperaturegiven in the chart.
Do not set a temperature higher than
that recommended. Increasing the
temperature may reduce the cooking
time, but will lead to uneven
browning, and unsatisfactory
cooking results.
– Check if the food is cooked at the
end of theshortest time quoted.
To check if a cake is ready, insert a
wooden skewer into the centre.
It is ready if the skewer comes out
clean, without dough or crumbs
sticking to it.
Shelf level
The shelf levels are counted from the
bottom of the oven upwards
(1 = lowest, 5 = highest).
Number
of traysShelf level
12
2 1 and 3
3 1,3and5*
12
	1 1 or 2
1 1 or 2
* When baking moist cakes, bread etc
do not use more than two baking tins
at the same time.The universal tray should be used
beneath the baking tray when using two
or more levels at the same time.
Frozen food
When baking frozen products such as
cakes, pizza and baguettes, use the
lowest temperature quoted on the
manufacturer's packaging. Bake on a
layer of baking parchment placed on
the rack. Cooking large frozen items on
the baking tray or the universal tray can
cause the metal to distort. This
distortion would increase with
subsequent use.
Small items of frozen food such as
oven chips or potato croquettescan
be cooked on the universal tray. Place
them on baking parchment and select
the lowest temperature quoted on the
manufacturer's packaging. Turn several
times during cooking.
35
Baking tips 
						

							Cakes / biscuits Fan plus
Temperature
in °CShelf
levelDuration
1)
in min.
Creamed mixture
Sponge cake150–170 2 60–70
Ring cake150–170 2 65–80
Muffins (1 [2] tray(s))150–170 2 [1+3]
4)30–50
Foam cake (tray)150–170 2 25–40
Marble, nut cake (tin)150–170 2 60–80
Fresh fruit cake, with filling (tray)150–170 2 45–50
Fresh fruit cake (tray)150–170 2 35–55
Fresh fruit cake (tin)150–170 2 55–65
Flan base
2)150–170 2 25–35
Small cakes/biscuits
2)(1 tray)150–170 2 20–25
Small cakes/biscuits
2)(2 [3] trays)140–160 1+3 [+5]4)20–25
Rubbed in mixture
Tart / flan base150–170 2 20–25
Streusel cake150–170 2 45–55
Small cakes/biscuits
2)(1 tray)150–170 2 15–25
Small cakes/biscuits
2)(2 [3] trays)140–160 1+3 [+5]4)15–25
Cheese cake 150–170 2 70–95
Apple pie 160–180 2 50–70
Apricot tart with topping 150–170 2 55–75
Swiss apple pie
3)190–210 2 30–45
The data for the recommended function is printed in bold.
In general, if a range of temperatures/times is given, it is best to select a lower
temperature and to check the food after the shortest time.
Baking chart
36 
						

							Conventional heatIntensive bake	
Temperature
in °CShelf
levelDuration
1)
in min.Temperature
in °CShelf
levelDuration
1)
in min.
150–170 2 60–70 – – –
150–170 2 65–80 – – –
160–180 2 25–45 – – –
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 15–25
3)–––
––––––
170–190 2 15–20 – – –
170–190 2 45–55 – – –
160–180 3 15–25 – – –
––––––
160–180285–95150–170 2 75–90
170–190 1 45–65160–180 1 50–70
170–190 2 55–75150–170 2 50–60
220–240 1 35–50190–210 1 25–40
1) Unless otherwise stated, the times given are for an oven which has not been
pre-heated. With a pre-heated oven shorten times by up to 10 minutes.
2) Do not use Rapid heat-up
during the heating-up phase.
3) Pre-heat the oven.
4) Take baking trays out of the oven early if the food is sufficiently browned before
the specified time has elapsed.
Baking chart
37 
						

							Cakes / biscuits Fan plus
Temperature
in °CShelf
levelDuration
1)
in min.
Sponge mix2)
Sponge cake (2 eggs)2)170–190 2 15–20
Sponge cake (3 to 6 eggs)
2)175–195 2 22–30
Swiss roll
2)160–180 2 15–25
Yeast mixtures and quark dough
To prove dough50
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 40–55
White bread160–180 2 50–60
Whole grain bread
3)170–190 2 50–60
Pizza (tray)
2)170–190 2 35–45
Onion tart 170–190 2 35–45
Apple turnovers (1 [2] tray(s))150–170 2 [1+ 3]
4)25–30
Choux pasty2), Eclairs (1 [2] tray(s))160–180 2 [1+ 3]4)30–45
Puff pastry(1 [2] tray(s))170–190 2 [1+ 3]
4)20–25
Meringues, Macaroons120–140 2 [1+ 3]4)25–50
The data for the recommended function is printed in bold.
In general, if a range of temperatures/times is given, it is best to select a lower
temperature and to check the food after the shortest time.
Baking chart
38 
						

							Conventional heatIntensive bake	
Temperature
in °CShelf
levelDuration
1)
in min.Temperature
in °CShelf
levelDuration
1)
in min.
170–1903)3 10–20–––
170–190
3)3 20–40–––
180–200
3)2 12–16–––
505)15–30 – –
160–180 1 50–60 – –
150–170 2 55–65 – –
170–190 2 35–45 – –
170–190 3 40–55 170–190 2 40–55
160–180 2 50–60 – – –
190–210 2 50–60 – – –
190–210 2 30–45170–190 2 40–50
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 – – –
1) Unless otherwise stated, the times given are for an oven which has not been
pre-heated. With a pre-heated oven shorten times by up to 10 minutes.
2) Do not use Rapid heat-up
during the heating-up phase.
3) Pre-heat the oven.
4) Take baking trays out of the oven early if the food is sufficiently browned before
the specified time has elapsed.
5) Place the rack on the floor of the oven, and stand the bowl containing the
dough on the rack.
Baking chart
39 
						

							Recommendations Notes
Function
Fan plusYou can also use Conventional.
Containers
Any heat-resistant
containersThe Miele Gourmet oven dish, roasting pans with a lid,
ovenproof china or glass, roasting bags, the universal tray,
the rack on top of the universal tray, the anti-splash insert (if
you have one) in the universal tray.
We recommend roasting in a covered pot, as
–this ensures that sufficient stock remains for making
gravy.
–and the oven stays cleaner, too.
Shelf level
2nd shelf level from
the bottom
Pre-heating
Generally not
requiredPlace the covered pot on the rack into a cold oven.
Pre-heating is only required when roasting beef/fillet.
Temperature
Please refer to the
roasting chart.– Do not select a higher temperature than that suggested.
The meat will brown on the outside, but will not be
properly cooked through.
– With Fan plus, a temperature of 20°C less than for
Conventionalis sufficient.
–
For cuts which weigh 3 kg or more, select a temperature
approx. 10 °C lower than that given in the roasting chart.
Roasting will take longer at the lower temperature, but
will be more even.
–
Forroasting directly on the rack, select a temperature
that is about 20°C lower than for roasting in a covered
pot.
Roasting times
Please refer to the
roasting chart.To calculate the roasting time: The traditional British
method is to allow 15 to 20 minutes per lb/450 grammes,
according to type of meat, plus approx. 20 minutes,
adjusting the length of time as roasting proceeds to obtain
the required result.
Roasting tips
40