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Miele H 6780 BP2 Product Manual - Page 77

Ciabatta, Ingredients for sponge, Ingredients for final dough, Method, Settings, Style Flour

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Gourmet Center Ciabatta Yields: 2 Loaves Ingredients for sponge 3 1/4 cups (16 oz) 00 Flour or Italian Style Flour 1 1/4 cup (17 oz) Water, lukewarm 2 t (0.3 oz) Instant Yeast 2 t (0.8 oz) Olive Oil Ingredients for final dough 1 3/4 t (0.5 oz) Salt 1 cup + 3 T (9 oz) 00 Flour or Italian Style Flour Method In a bowl of a standup mixer add in the flour and the yeast for the sponge and whisk together. With a paddle attachment add in the wet ingredients until a soft smooth sponge is created. Loosely cover with plastic wrap and let proof for 1 hour in the mixing bowl. Next, add the ingredients for the final dough. Slowly incorporate into the mixing bowl with the paddle attachment. Once the dough is thoroughly mixed, about 2 minutes max., remove it using a rubber spatula. The dough will be very sticky. Grease a long pan with olive oil. Place the dough in the pan and cover with lightly oiled plastic wrap. Shape into a rectangle. Let sit for 20 minutes. Stretch and fold the dough. Start from the top of the dough pull forwards (away from you) then bring it to the middle. Then pull bottom of the dough backwards (towards yourself) and fold to the middle. Do the same for the left and right side of the dough. Flip the dough over gently and cover with plastic wrap. Let the dough rest for 20 minutes and repeat this three more times. After the last 20 minute rest transfer the Ciabatta to a flour dusted universal tray. Dust the top of the dough as well. Using a dough cutter, cut the dough lengthwise to create two long loaves. Shape the loaves evenly. Take your first three fingers gently make about five rows of indentations about a quarter of an inch deep. Place in oven and run the MasterChef Plus program for Ciabatta. Follow the directions in the display. Settings Gourmet Center \ MasterChef plus \ Bread \ Ciabatta Level: see display Program duration: approx. 68 minutes Tip Wetting or oiling your hands will prevent dough from sticking to your hands. 77

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	18
Sensor buttons	19
Touch display	21
Split display	22
Symbols	23
Basic operation	24
To select or open a menu	24
Scrolling	24
Exiting a menu	24
Entering numbers	24
To enter numbers using the roller:	24
To enter numbers using the numerical keypad:	25
Entering letters	25
Features	26
Model numbers	26
Data plate	26
Items included	26
Standard and optional accessories	26
Shelf runners	27
Universal tray and Wire oven rack	27
FlexiClips with wire rack	28
Installing and removing the FlexiClips with wire rack	28
Using the universal tray	28
Perforated baking tray	29
Grilling and Roasting insert	29
Round baking form	29
Gourmet Baking Stone	29
Gourmet Casserole Dishes HUB and Lids HBD	30
Handle	30
Wireless Roast Probe	30
Rotisserie	31
Opener	31
Miele Oven Cleaner	31
Control panel	32
Oven safety features	32
System lock	32
Safety cut-out	32
Cooling fan	32
Vented oven door	32
Safety Door Lock for Self Clean	32
PerfectClean treated surfaces	33
Self Clean ready accessories	33
Before using for the first time	34
General settings	34
Welcome screen	34
Setting the language	34
Setting the country	34
Setting the voltage (electrical version)	34
Setting the date	34
Set the time of day	35
Time of day display	35
Heating up the oven for the first time and rinsing the steam injection system	36
Heating the upper oven for the first time	36
Heating the lower oven for the first time	36
After heating up for the first time	37
Settings	38
Accessing the \	38
Changing and saving settings	38
Settings overview	39
Language	41
Time of day	41
Display	41
Clock Type	41
Clock Format	41
Set	41
Synchronize	41
Date	42
Lighting	42
Start screen	42
Brightness	42
Volume	43
Buzzer tones	43
Keypad tone	43
Welcome melody	43
Units of measurement	43
Weight	43
Temperature	43
Cooling fan	44
Default temperatures	44
Self Clean	45
Safety	45
System lock	45
Sensor lock	46
Catalyzer	46
Electrical Version	47
Sensor group	47
Calibrate temperature	47
Showroom Program	48
Demo Mode	48
Factory default	48
MyMiele	49
To add an entry	49
Editing MyMiele	50
Deleting entries	50
Sorting entries	50
Alarm + Timer	51
Using the Alarm	51
Setting the alarm	51
At the set alarm time	51
Changing an alarm	51
Deleting an alarm	51
Using the Timer	52
Setting the timer	52
At the end of the timer	53
Resetting the timer	53
Canceling the timer	53
Guide to the modes	54
Operating the oven	57
Energy saving tips	57
Quick Guide	58
Cooling fan	58
Additional functions	59
Changing the temperature	59
Rapid PreHeat	60
Rapid PreHeat	60
Preheating the oven	61
Using the Crisp function (Moisture Reduction)	61
Changing the oven mode	62
Setting additional durations	63
Turning off automatically	64
Setting the duration	64
Setting the \	64
Turning on and off automatically	64
Sequence of a cooking program that turns on and off automatically	65
Changing the set time	65
Canceling cooking	65
Moisture Plus	66
Cooking with the Moisture Plus function	67
Setting the temperature	67
Setting the number of bursts of steam	67
When to add the bursts of steam	67
Manual bursts of steam	67
Time-controlled steam	67
Changing the type of heating	68
Injecting bursts of steam	69
Automatic burst of steam	69
1, 2 or 3 Bursts of steam	69
Manual bursts of steam	69
Time-controlled steam	69
Evaporating residual moisture	70
The residual moisture evaporation process	70
Starting residual moisture evaporation immediately	71
Skipping residual moisture evaporation	71
Gourmet Center	72
MasterChef	72
MasterChef Plus	72
Using the MasterChef and MasterChef Plus programs	72
Notes on using these programs	73
Search	73
MasterChef Plus Recipes	73
Baguettes	74
Ingredients	74
Method	74
Settings	74
Banana Bread	75
Ingredients	75
Method	75
Settings	75
Brioche	76
Ingredients for dough	76
Ingredients for egg wash	76
Method	76
Settings	76
Ciabatta	77
Ingredients for sponge	77
Ingredients for final dough	77
Method	77
Settings	77
Cinnamon Raisin Bread	78
Ingredients for dough	78
Ingredients for cinnamon sugar (for dusting)	78
Method	78
Settings	78
French Loaf	79
Ingredients	79
Method	79
Settings	79
Italian Bread	80
Ingredients for dough	80
Ingredients for sprinkling	80
Method	80
Settings	80
Jalapeño Cheese Bread	81
Ingredients	81
Method	81
Settings	81
Multigrain	82
Ingredients	82
Method	82
Settings	82
Sourdough Rolls	83
Ingredients	83
Method	83
Settings	83
Rye Bread	84
Ingredients for preferment	84
Ingredients for final dough	84
Method	84
Settings	84
Sourdough Bread	85
Ingredients	85
Method	85
Settings	85
Walnut Bread	86
Ingredients	86
Method	86
Settings	86
White Bread	87
Ingredients	87
Method	87
Settings	87
Whole Grain Bread	88
Ingredients	88
Method	88
Settings	88
Favorites	89
Creating a Favorite	89
Starting a Favorite	90
Changing Favorites	91
Changing cooking stages	91
Changing the name	92
Deleting a Favorite	92
Bake	93
Oven modes	93
Bakeware	93
Parchment paper / Greasing the pan	93
Temperature	94
Baking duration	94
Shelf levels	94
Roast	95
Oven modes	95
Cookware	95
Temperature	95
Preheating	95
Roasting duration	95
Shelf levels	95
Tips	96
Wireless Roast Probe	97
How it works	97
When to use the wireless roast probe	98
Important notes regarding the wireless roast probe	98
Using the wireless roast probe	100
Time left display	101
Displaying the core temperature	101
Using residual heat	102
Slow Roasting	103
Cooking duration / Core temperatures	103
After the cooking process	103
Using the Slow Roasting function	104
Adjusting the Slow Roasting temperature	105
Broil	106
Oven modes	106
Maxi Broil	106
Broil	106
Convection Broil	106
Cooking accessories	106
Temperature	106
Preheating	106
Shelf levels	107
Broiling duration	107
Testing doneness	107
Preparing food for broiling	108
Broil	108
Using the rotisserie to Broil	109
Special Modes	110
Defrost	111
Tips	111
Dehydrate	112
Reheat	113
Warm-up Cookware	113
Proof	114
Pizza	114
Sabbath Program	115
Using the Sabbath Program	115
Gentle Bake	116
Canning	117
Canning containers	117
Canning fruit and vegetables	117
Fruit / Cucumbers	117
Vegetables	117
After canning	117
Frozen food	118
Tips for pizza, French fries, croquettes and similar items	118
Preparation	118
Cleaning and care	119
Unsuitable cleaning agents	119
Tips	120
Normal soiling	120
Wireless Roast Probe	120
Stubborn soiling	121
Self Cleaning the oven interior	122
Preparing for the Self Clean program	122
Starting the Self Clean program	123
Starting the Self Clean program	123
Delaying the start of the Self Clean program	123
At the end of the Self Clean program	124
Please note:	124
The Self Clean program is canceled	125
Removing the door	126
Reinstalling the door	127
Removing the shelf runners	128
Frequently asked questions	129
Technical Service	134
After sales service	134
Warranty	134
Caring for the environment	135
Disposal of the packing material	135
Disposal of your old appliance	135
Plumbing	136
Notes on connecting to the water supply	136
Attaching the stainless steel hose to the oven	137
Connecting to the water supply	137
Electrical connection	138
Electrical connection	138
Installation diagrams	139
Dimensions and cabinet cutout	139
Installation into a tall cabinet	139
Detailed dimensions of the oven front	140
Installing the oven	141