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Miele H 6880 BP2 Operating instructions/Installation instructions - Page 141

Proof, Pizza, 125°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 75-125°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 300-475°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. 141

Section	Page
Contents	2
IMPORTANT SAFETY INSTRUCTIONS	8
Use	8
Children	9
Technical safety	10
Proper use	13
Cleaning and care	17
Accessories	18
Preparing your appliance for an extended vacation	19
Guide to the oven	20
Control panel	22
Sensor buttons	23
M Touch display	25
Split display	26
Symbols	27
Operation	28
To select or open a menu	28
Scrolling	28
Exiting a menu	28
Help function	28
Entering numbers	29
To enter numbers using the roller:	29
To enter numbers using the numeric keypad:	29
Entering letters	29
Features	30
Model numbers	30
Data plate	30
Items included	30
Standard and optional accessories	30
Shelf runners	31
Universal tray and Wire oven rack	31
FlexiClips with wire rack	32
Installing and removing the FlexiClips with wire rack	32
Using the universal tray	32
Perforated baking tray	33
Grilling and Roasting insert	33
Round baking form	33
Gourmet Baking Stone	33
Gourmet Casserole Dishes HUB and Lids HBD	34
Wireless Roast Probe	34
Rotisserie	35
Opener	35
Miele Oven Cleaner	35
Control panel	36
Oven safety features	36
System lock	36
Safety shut-off	36
Cooling fan	36
Vented oven door	36
Safety Door Lock for Self Clean	36
PerfectClean surfaces	37
Self Clean ready accessories	37
Before using for the first time	38
General settings	38
Welcome screen	38
Setting the language	38
Setting the country	38
Setting the voltage (electrical version)	38
Setting the date	38
Set the time of day	39
Time of day display	39
Heating up the oven for the first time and rinsing the steam injection system	40
Heating the upper oven for the first time	40
Heating the lower oven for the first time	40
After heating up for the first time	41
Settings	42
Accessing the \	42
Changing and saving settings	42
Settings overview	43
Language	45
Time of day	45
Display	45
Clock Type	45
Clock Format	45
Set	45
Date	46
Lighting	46
Start screen	46
Brightness	46
Volume	47
Buzzer tones	47
Keypad tone	47
Welcome melody	47
Units of measurement	47
Weight	47
Temperature	47
Cooling fan	48
Default temperatures	48
Self Clean	49
Safety	49
System lock	49
Sensor lock	50
Catalyzer	50
Voltage	51
Sensor group	51
Calibrate temperature	51
Showroom Program	52
Demo Mode	52
Factory default settings	52
MyMiele	53
To add an entry	53
Editing MyMiele	54
Deleting entries	54
Sorting entries	54
Alarm + Timer	55
Using the Alarm	55
Setting the alarm	55
At the set alarm time	55
Changing an alarm	55
Deleting an alarm	55
Using the Timer	56
Setting the timer	56
At the end of the timer	57
Resetting the timer	57
Canceling the timer	57
Guide to the modes	58
Operating the oven	61
Energy saving tips	61
Quick Guide	62
Cooling fan	62
Additional functions	63
Changing the temperature	63
Rapid PreHeat	64
Rapid PreHeat	64
Using the Crisp function (Moisture Reduction)	65
Changing the oven mode	65
Setting additional durations	66
Turning off automatically	67
Setting the duration	67
Setting the \	67
Turning on and off automatically	67
Sequence of a cooking program that turns on and off automatically	68
Changing the set time	68
Canceling cooking	68
Moisture Plus	69
Cooking with the Moisture Plus function	70
Setting the temperature	70
Setting the number of steam bursts	70
Timing the bursts of steam	70
Manual bursts of steam	70
Time-controlled steam	70
Changing the type of heating	71
Injecting bursts of steam	72
Automatic burst of steam	72
1, 2 or 3 Bursts of steam	72
Manual bursts of steam	72
Time-controlled steam	72
Evaporating residual moisture	73
The residual moisture evaporation process	73
Starting residual water evaporation immediately	74
Skipping residual moisture evaporation	74
Gourmet Center	75
List of food types	75
MasterChef +	75
Using MasterChef and MasterChef + programs	75
Notes on using these programs	76
Search	77
MasterChef + Recipes	77
Baguette +	78
Ingredients	78
Method	78
Settings	78
Banana Bread +	79
Ingredients	79
Method	79
Settings	79
Brioche +	80
Ingredients for dough	80
Ingredients for egg wash	80
Method	80
Settings	80
Ciabatta +	81
Ingredients for Sponge	81
Ingredients for Final Dough	81
Method	81
Settings	81
Cinnamon Raisin Bread +	82
Ingredients for dough	82
Ingredients for cinnamon sugar (for dusting)	82
Method	82
Settings	82
French Bread +	83
Ingredients	83
Method	83
Settings	83
Italian Bread +	84
Ingredients	84
Method	84
Settings	84
Jalapeño Cheese Bread +	85
Ingredients	85
Method	85
Settings	85
Multigrain Bread +	86
Ingredients	86
Method	86
Settings	86
Rolls +	87
Ingredients	87
Method	87
Settings	87
Rye Bread +	88
Ingredients for Preferment	88
Ingredients for Final Dough	88
Method	88
Settings	88
San Francisco Sourdough +	89
Ingredients	89
Method	89
Settings	89
Walnut Bread +	90
Ingredients	90
Method	90
Settings	90
White Bread +	91
Ingredients	91
Method	91
Settings	91
Whole Grain Bread +	92
Ingredients	92
Method	92
Settings	92
Mini Cheesecake +	93
Filling	93
Graham Cracker Crust	93
Method	93
Recommended settings	93
Mini Chocolate Cakes +	94
Ingredients	94
Method	94
Recommended settings	94
Turnovers +	95
Apple Filling	95
Crème Anglaise	95
Apple Filling	95
Crème Anglaise	95
Filling Turnovers	95
Recommended settings	96
Branzino +	97
Ingredients	97
Method	97
Recommended settings	97
Cod Fillet +	98
Ingredients	98
Method	98
Recommended settings	98
Halibut +	99
Ingredients	99
Method	99
Recommended settings	99
Red Snapper +	100
Ingredients	100
Method	100
Recommended settings	100
Sea Bass +	101
Ingredients	101
Method	101
Recommended settings	101
Trout +	102
Ingredients	102
Method	102
Recommended settings	102
Whole Salmon Fillet +	103
Ingredients	103
Marinade/Sauce	103
Method	103
Recommended settings	103
Beef Tenderloin +	104
Ingredients	104
Method	104
Recommended settings	104
Bison Rib Roast +	105
Ingredients	105
Method	105
Recommended settings	105
Bison Short Ribs +	106
Ingredients	106
Method	106
Recommended settings	106
Lamb Crown Roast +	107
Ingredients	107
Method	107
Recommended settings	107
Lamb Shanks +	108
Ingredients	108
Method	108
Recommended settings	108
Veal Rib Roast +	109
Ingredients	109
Method	109
Recommended settings	109
Venison Rib Roast +	110
Ingredients	110
Method	110
Recommended settings	110
Chicken +	111
Ingredients	111
Method	111
Recommended settings	111
Duck +	112
Ingredients	112
Method	112
Recommended settings	112
Turkey +	113
Ingredients	113
Method	113
Recommended settings	113
Coquilles St. Jacques +	114
Ingredients	114
Cheese Sauce	114
Mushroom Filling	114
Bread Crumb Topping	114
Cheese Sauce	114
Mushroom Filling	114
Bread Crumb Topping	114
Assembly	114
Recommended settings	114
Lobster Tails +	115
Ingredients	115
Method	115
Recommended settings	115
Oysters Rockefeller +	116
Ingredients	116
Method	116
Recommended settings	116
Favorites	117
Creating a Favorite	117
Starting a Favorite	118
Changing Favorites	119
Changing cooking stages	119
Changing the name	120
Deleting a Favorite	120
Bake	121
Oven modes	121
Bakeware	121
Parchment paper / Greasing the pan	121
Temperature	122
Baking duration	122
Shelf levels	122
Roast	123
Oven modes	123
Cookware	123
Temperature	123
Shelf levels	123
Tips	123
Wireless roast probe	124
How it works	124
When to use the roast probe	125
Important notes on using the wireless roast probe	125
Using the wireless roast probe	127
Time left display	128
Displaying the core temperature	128
Using residual heat	129
Slow Roasting	130
Cooking time / Core temperatures	130
After cooking:	130
Using the Slow Roasting function	131
Adjusting the Slow Roasting temperature	132
Broil	133
Oven modes	133
Maxi Broil	133
Broil	133
Convection Broil	133
Cookware	133
Temperature	133
Preheating	133
Shelf levels	134
Broiling time	134
Testing doneness	134
Preparing food for broiling	135
Broil	135
Using the rotisserie to Broil	136
Special Modes	137
Defrost	138
Tips	138
Dehydrate	139
Reheat	140
Warm-up Cookware	140
Proof	141
Pizza	141
Sabbath Program	142
Using the Sabbath Program	143
Gentle Bake	143
Canning	144
Canning containers	144
Canning fruit and vegetables	144
Fruit / Cucumbers	144
Vegetables	144
After canning	144
Frozen food	145
Tips for pizza, French fries, croquettes and other similar items	145
Cakes, pies, pizza, baguettes	145
Preparation	145
Cleaning and care	146
Unsuitable cleaning agents	146
Tips	147
Normal soiling	147
Wireless Roast Probe	147
Stubborn soiling	148
Cleaning the oven interior with Self Clean	149
Preparing for the Self Clean program	149
Starting the Self Clean program	150
Starting the Self Clean program	150
Delaying the start of the Self Clean program	150
At the end of the Self Clean program	151
Please note:	151
The Self Clean program is canceled	152
Removing the door	153
Reinstalling the door	154
Removing the shelf runners	155
Frequently asked questions	156
Technical Service	161
After sales service	161
Warranty	161
Caring for the environment	162
Disposal of the packing material	162
Disposal of your old appliance	162
Plumbing	163
Notes on connecting to the water supply	163
Attaching the stainless steel hose to the oven	164
Connecting to the water supply	164
Electrical connection	165
Electrical connection	165
Installation diagrams	166
Dimensions and cabinet cutout	166
Installation into a tall cabinet	166
Detailed dimensions of the oven front	167
Installing the oven	168