Miele H 212 Instruction Manual

								

[°C]

[min.]

[°C]

[min.]
150–170 2 60–70 – – –
150–170 2 65–80 – – –
160–180 2 25–45 – – –
160
3)3 23–35–––
––––––
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)3 15–25 – – –
170–1903)2 15–20 – – –
170–190 2 45–55 – – –
160–180
3)3 15–25 – – –
160
3)2 15–33–––
160–180 2 85–95150–170 2 75–90
180 1 80–95–––
170–190 1 45–65160–180 1 50–70
170–190 2 55–75150–170 2 50–60
220–240
3)1 35–50 190–2103)1 25–40
Fan Plus /Conventional Heat /	Intensive Bake
Temperature /Shelf level /Baking time
1) Do not use Rapid Heat-upduring the heating-up phase.
2) The settings also apply for testing in accordance with EN 60350.
3) Pre-heat the oven.
4) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified time has elapsed.
Baking
51 
						

							Baking chart
Cakes/Biscuits

[°C]

[min.]
Sponge mix1)
Tart / flan base (2 eggs)1)160–180 2 15–20
Sponge cake (4 to 6 eggs)
1)160–180 2 22–30
Whisked sponge cake
1) 2)160–180 2 25–33
Swiss roll
1)160–180 2 15–25
Yeast mixtures and quark dough
Proving yeast dough30–50
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 40–60
White bread160–180 2 50–60
Wholegrain bread170–190
3)2 50–60
Pizza (tray)
1)220–240 2 10–20
Onion tart 170–190 2 35–45
Apple turnovers (1 [2] tray(s))150–170 2 [1+3
4)] 25–30
Choux pasty1), Eclairs (1 [2] tray(s))160–180 2 [1+34)] 30–45
Puff pastry(1 [2] tray(s))170–190 2 [1+3
4)] 20–25
Meringues, (1 [2] tray(s))100–120 2 [1+34)] 25–50
The data for the recommended function is printed in bold.
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.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest time.
Baking
52 
						

								

[°C]

[min.]

[°C]

[min.]
170–1903)2 10–20–––
170–190
3)2 20–40–––
150–180
3)2 20–45–––
180–200
3)2 12–16–––
30–505)15–30 – –
160–180 1 50–60 – –
150–170 2 55–65 – –
170–190 2 35–45 – –
170–190
1)3 40–55 170–190 2 40–55
160–180 2 50–60 – – –
190–210
3)2 50–60 – – –
220–240 2 10–25220–240 2 10–20
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 – – –
Fan Plus /Conventional Heat /	Intensive Bake
Temperature /Shelf level /Baking time
1) Do not use Rapid Heat-upduring the heating-up phase.
2) The settings also apply for testing in accordance with EN 60350.
3) Pre-heat the oven.
4) Take the 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
53 
						

							Oven functions
Depending on how the food is
prepared, you can use either Fan
Plusor Conventional Heat.
Roasting dishes
You can use any heat-resistant
crockery:
Miele Gourmet oven dishes, roasting
pans, ovenproof glass trays, roasting
bags, dishes made from earthenware
or cast iron, the universal tray, rack
and/or grilling and roasting insert (if
available) on top of the universal tray.
We recommend roasting in covered
oven dishes as this ensures that
sufficient stock remains for making
gravy.
The oven also stays cleaner than with
open roasting.
Notes on the roasting chart
Temperature
As a general rule, select the lower
temperature given in the chart.
If higher temperatures are used, the
meat will brown on the outside, but will
not be properly cooked through.
When cooking with Fan Plus, select
a temperature 20 °C lower than when
using Conventional Heat.
Select a temperature of approx. 10 °C
lower than quoted in the roasting chart
for meat weighing more than 3 kg.
The roasting process will take longer,
but the meat will cook evenly through
and the skin or crackling will not be too
thick.
When roasting on the rack, set a
temperature approx. 10 °C lower than if
using an oven dish.
Pre-heating
Pre-heating is only required when
roasting beef sirloin joints and fillets.
Roasting
54 
						

							Roasting duration
The roasting time can be determined
by multiplying the thickness of the roast
[cm] with the time per cm [min./cm]
stated below, depending on the type of
meat:
Beef/Venison:.........15–18 min./cm
Pork/Veal/Lamb:.......12–15 min./cm
Sirloin joints/Fillets:......8–10 min./cm
Check if the meat is cooked after the
shortest time quoted.
Shelf levels
As a general rule, use shelf level 2.Useful tips
Browning
Browning only occurs towards the end
of the roasting time. If cooking with a
roasting dish, remove the lid about
halfway through the roasting time if a
more intensive browning result is
desired.
Standing time
At the end of the programme, 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.
Roasting poultry
For a crisp finish, baste the poultry
10 minutes before the end of the
cooking time with slightly salted water.
Roasting
55 
						

							Roasting chart
Meat/Fish
Roast beef, approx. 1 kg1)
Fillet of beef/Sirloin joint, approx. 1 kg2)
Venison, approx. 1 kg3)
Pork roast/neck, approx. 1 kg3)
Pork joint with crackling, approx. 2kg3)
Gammon joint, approx. 1 kg3)
Meat loaf, approx. 1 kg3)
Veal, approx. 1.5 kg3)
Leg of lamb, approx. 1.5 kg2)
Rack of lamb, approx. 1.5 kg
Poultry, .8–1 kg
Poultry, approx. 2 kg
Poultry, stuffed, approx. 2 kg
Poultry, approx. 4 kg
Fish, whole, approx. 1.5 kg
The data for the recommended function is printed in bold.
Unless otherwise stated, the times given are calculated on the basis of an oven
which has not been pre-heated.
In general, if a range of temperatures is given, it is best to select the lower
temperature and to check the food after the shortest time.
Temperatures refer to cooking in an uncovered dish.
If roasting directly on the universal tray or the rack, set the temperature to 10 °C
lower.
Roasting
56 
						

							

[°C]

[min.]

[°C]

[min.]
170–190 2 100–130190–210 2 110–140
200–220 2 20–55200–220 2 20–55
140–160 2 100–120150–170 2 100–120
160–180 2 100–120180–200 2 100–120
160–180 2 130–160190–210 2 140–180
150–170 2 60–80170–190 2 80–100
160–180 2 60–70190–210 2 60–70
180–200 2 80–100190–210 2 100–120
170–190 2 90–120200–220 2 90–120
170–190 2 20–60190–210 2 20–60
180–200 2 60–70190–210 3 60–75
170–190 2 90–110190–210 3 90–110
170–190 2 110–130190–210 3 110–130
160–180 2 150–180180–200 2 150–180
160–180 2 35–55190–210 2 35–55
Fan Plus /Conventional Heat
Temperature /Shelf level /Roasting time
1) Roast with the lid on first, then remove the lid halfway through roasting and pour over
approx. 0.5 litre liquid.
2) Pre-heat the oven, but do not use Rapid Heat-up.
3) Pour over approx. 0.5 litre liquid halfway through roasting.
Roasting
57 
						

							This programme is ideal for cooking
beef, pork, veal or lamb when a tender
result is required.
First the meat needs to be seared all
over briefly at a high temperature on
the cooktop in order to seal it.
Then place the meat in the pre-heated
oven where the low temperature and
long cooking time will cook it to
perfection and ensure it is very tender.
The meat relaxes and the juices inside
start to circulate evenly throughout the
meat to reach the outer layers.
This has very tender and succulent
results.
Useful tips
– Use lean meat which has been
correctly hung and trimmed. Bones
should be removed before cooking.
– For searing, use a suitable cooking
oil or fat that can withstand high
temperatures (e.g. clarified butter).
–
Do not cover meat during cooking.
The cooking duration is approx. 2–4
hours and depends on the weight and
size of the meat, as well as the desired
degree of doneness and browning.
Low temperature cooking
procedure
Use the universal tray with the rack
placed on top of it.
Do not use the Rapid Heat-up
function to pre-heat the oven.
Place the rack together with the
universal tray on shelf level 2.
Select Conventional Heatand a
temperature of 130 °C.
Pre-heat the oven together with the
universal tray and rack for approx.
15 minutes.
While the oven is pre-heating, sear
the meat on all sides on the cooktop.
Danger of burning!
Use oven gloves when placing food
in the oven, turning or removing it
and when adjusting oven shelves
etc. in a hot oven.

Place the seared meat on the rack.

Reduce the temperature to 100 °C.

Continue cooking until the end of the
cooking duration.
On models with a clock/timer, you can
set the cooking process to finish
automatically (see Clock/timer - Setting
the cooking duration).
Low temperature cooking
58 
						

							After cooking
Because the cooking and core
temperatures are very low:
–Meat can be carved straight from the
oven. It does not need to rest.
–The cooking result wont be affected
if the meat is left in the oven after the
finish of the programme. It can be
kept warm until you serve it.
–The meat is at an ideal temperature
to be eaten straight away. Serve on
pre-heated plates with very hot
sauce or gravy to prevent it cooling
down too quickly.Cooking durations/Core
temperatures
Meat Duration
[min.]Core
tempe-
ratur**
[°C]
Sirloin joint
–Rare 60–90 55–60
–Medium 120–150 65–70
–Well-done 180–240 70–75
Pork fillet120–15065–80
Gammon* 150–210 75–80
Saddle of veal* 180–210 65–75
Saddle of lamb*90–12065–75
* Boned
** Use a food probe if you need to
monitor the increase in the core
temperature.
Low temperature cooking
59 
						

							Danger of burning!
Grill with the oven door closed. If
you grill with the door open, hot air
will escape from the oven instead of
being cooled by the cooling fan.
The controls will get hot.
Oven functions
Grill
For grilling and toasting bread, open
sandwiches etc. and browning baked
dishes.
The top heat/grill element is ready for
use when it glows red.
Fan Grill
For grilling thicker items, e.g. rolled
meat, poultry pieces.
The top heat/grill element and fan are
switched on alternately.
Grilling dishes
Use the universal tray with the rack or
grilling and roasting insert (if available)
on top.
The juices from the food being cooked
collect under the insert. This prevents
them from spitting and making the oven
dirty. The juices can then be used for
making gravy and sauces.
Do not use the baking tray.
Grilling
60