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Miele H 6780 BP Product Manual - Page 110

Proof, Pizza, 120°F 30-50°C.

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Special Modes Proof This program was designed to proof dough without humidity. The temperature can be set between 85-120°F (30-50°C).  Select Special Modes.  Select Proof.  If necessary, adjust the default temperature and set the duration.  Follow the instructions in the display. If you would like to proof dough with the addition of moisture, select the appropriate MasterChef program. Pizza This program is designed specifically for baking pizza. The temperature can be set between 320-480°F (160-250°C).  Select Special Modes.  Select Pizza.  If necessary, adjust the default temperature and set the duration.  Follow the instructions in the display. 110

Section	Page
Contents	2
IMPORTANT SAFETY INSTRUCTIONS	7
Use	7
Children	8
Technical safety	8
Proper use	11
Cleaning and care	14
Accessories	15
Preparing your appliance for an extended vacation	15
Guide to the oven	16
Control panel	17
Sensor buttons	18
Touch display	19
Symbols	20
Basic operation	21
To select or open a menu	21
Scrolling	21
Exiting a menu	21
Entering numbers	21
To enter numbers using the roller:	21
To enter numbers using the numerical keypad:	22
Entering letters	22
Features	23
Model numbers	23
Data plate	23
Items included	23
Standard and optional accessories	23
Shelf runners	24
Universal tray and Wire oven rack	24
FlexiClips with wire rack	25
Installing and removing the FlexiClips with wire rack	25
Using the universal tray	25
Perforated baking tray	26
Grilling and Roasting insert	26
Round baking form	26
Gourmet Baking Stone	26
Gourmet Casserole Dishes HUB and Lids HBD	27
Wireless Roast Probe	27
Rotisserie	28
Opener	28
Miele Oven Cleaner	28
Oven controls	29
Safety features	29
System lock	29
Safety cut-out	29
Cooling fan	29
Vented oven door	29
Safety Door Lock for Self Clean	29
PerfectClean treated surfaces	30
Self Clean ready accessories	30
Before using for the first time	31
General settings	31
Welcome screen	31
Setting the language	31
Setting the country	31
Setting the voltage (electrical version)	31
Setting the date	31
Set the time of day	32
Time of day display	32
Heating up the oven for the first time and rinsing the steam injection system	33
After heating up for the first time	34
Settings	35
Accessing the \	35
Changing and saving settings	35
Settings overview	36
Language	38
Time of day	38
Display	38
Clock Type	38
Clock Format	38
Set	38
Synchronize	38
Date	39
Lighting	39
Start screen	39
Brightness	39
Volume	40
Buzzer tones	40
Keypad tone	40
Welcome melody	40
Units of measurement	40
Weight	40
Temperature	40
Cooling fan	41
Default temperatures	41
Self Clean	42
Safety	42
System lock	42
Sensor lock	43
Catalyzer	43
Electrical Version	44
Sensor group	44
Calibrate temperature	44
Showroom Program	45
Demo Mode	45
Factory default	45
MyMiele	46
To add an entry	46
Editing MyMiele	47
Deleting entries	47
Sorting entries	47
Alarm + Timer	48
Using the Alarm	48
Setting the alarm	48
At the set alarm time	48
Changing an alarm	48
Deleting an alarm	48
Using the Timer	49
Setting the timer	49
At the end of the timer	50
Resetting the timer	50
Canceling the timer	50
Guide to the modes	51
Operation	54
Energy saving tips	54
Quick Guide	55
Cooling fan	55
Additional functions	56
Changing the temperature	56
Rapid PreHeat	57
Rapid PreHeat	57
Using the Crisp function (Moisture Reduction)	58
Changing the oven mode	58
Setting additional durations	59
Turning off automatically	60
Setting the duration	60
Setting the \	60
Turning on and off automatically	60
Sequence of a cooking program that turns on and off automatically	61
Changing the set time	61
Canceling cooking	61
Moisture Plus	62
Cooking with the Moisture Plus function	63
Setting the temperature	63
Setting the number of bursts of steam	63
When to add the bursts of steam	63
Manual bursts of steam	63
Time-controlled steam	63
Changing the type of heating	64
Injecting bursts of steam	65
Automatic burst of steam	65
1, 2 or 3 Bursts of steam	65
Manual bursts of steam	65
Time-controlled steam	65
Evaporating residual moisture	66
The residual moisture evaporation process	66
Starting residual moisture evaporation immediately	67
Skipping residual moisture evaporation	67
Gourmet Center	68
MasterChef	68
MasterChef Plus	68
Using the MasterChef and MasterChef Plus programs	68
Notes on using these programs	69
Search	70
MasterChef Plus Recipes	70
Baguettes	71
Ingredients	71
Method	71
Settings	71
Banana Bread	72
Ingredients	72
Method	72
Settings	72
Brioche	73
Ingredients for dough	73
Ingredients for egg wash	73
Method	73
Settings	73
Ciabatta	74
Ingredients for sponge	74
Ingredients for final dough	74
Method	74
Settings	74
Cinnamon Raisin Bread	75
Ingredients for dough	75
Ingredients for cinnamon sugar (for dusting)	75
Method	75
Settings	75
French Loaf	76
Ingredients	76
Method	76
Settings	76
Italian Bread	77
Ingredients for dough	77
Ingredients for sprinkling	77
Method	77
Settings	77
Jalapeño Cheese Bread	78
Ingredients	78
Method	78
Settings	78
Multigrain	79
Ingredients	79
Method	79
Settings	79
Sourdough Rolls	80
Ingredients	80
Method	80
Settings	80
Rye Bread	81
Ingredients for preferment	81
Ingredients for final dough	81
Method	81
Settings	81
Sourdough Bread	82
Ingredients	82
Method	82
Settings	82
Walnut Bread	83
Ingredients	83
Method	83
Settings	83
White Bread	84
Ingredients	84
Method	84
Settings	84
Whole Grain Bread	85
Ingredients	85
Method	85
Settings	85
Favorites	86
Creating a Favorite	86
Starting a Favorite	87
Changing Favorites	88
Changing cooking stages	88
Changing the name	89
Deleting a Favorite	89
Bake	90
Oven modes	90
Bakeware	90
Parchment paper / Greasing the pan	90
Temperature	91
Baking duration	91
Shelf levels	91
Roast	92
Oven modes	92
Cookware	92
Temperature	92
Shelf levels	92
Tips	92
Wireless Roast Probe	93
How it works	93
When to use the wireless roast probe	94
Important notes regarding the wireless roast probe	94
Using the wireless roast probe	96
Time left display	97
Displaying the core temperature	97
Using residual heat	98
Slow Roasting	99
Cooking duration / Core temperatures	99
After the cooking process	99
Using the Slow Roasting function	100
Adjusting the Slow Roasting temperature	101
Broil	102
Oven modes	102
Maxi Broil	102
Broil	102
Convection Broil	102
Cooking accessories	102
Temperature	102
Preheating	102
Shelf levels	103
Broiling duration	103
Testing doneness	103
Preparing food for broiling	103
Broil	104
Using the rotisserie to Broil	105
Special Modes	106
Defrost	107
Tips	107
Dehydrate	108
Reheat	109
Warm-up Cookware	109
Proof	110
Pizza	110
Sabbath Program	111
Using the Sabbath Program	111
Gentle Bake	112
Canning	113
Canning containers	113
Canning fruit and vegetables	113
Fruit / Cucumbers	113
Vegetables	113
After canning	113
Frozen food	114
Tips for pizza, French fries, croquettes and similar items	114
Preparation	114
Cleaning and care	115
Unsuitable cleaning agents	115
Tips	116
Normal soiling	116
Wireless Roast Probe	116
Stubborn soiling	117
Self Cleaning the oven interior	118
Preparing for the Self Clean program	118
Starting the Self Clean program	119
Starting the Self Clean program	119
Delaying the start of the Self Clean program	119
At the end of the Self Clean program	120
Please note:	120
The Self Clean program is canceled	121
Removing the door	122
Reinstalling the door	123
Removing the shelf runners	124
Frequently asked questions	125
Technical Service	130
After sales service	130
Warranty	130
Caring for the environment	131
Disposal of the packing material	131
Disposal of your old appliance	131
Plumbing	132
Notes on connecting to the water supply	132
Attaching the stainless steel hose to the oven	133
Connecting to the water supply	133
Electrical connection	134
Electrical connection	134
Installation diagrams	135
Appliance and cut-out dimensions	135
Undercounter installation	135
Installation into a tall cabinet	136
Installing the oven	137