Miele H 212 Instruction Manual

							Notes on the grilling 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.
Thesetting is recommended for
toasting and the fast browning of lean
items.
Pre-heating
Always pre-heat the top heat/grill
element for approx. 5 minutes with the
door closed.
Shelf levels
Select the shelf level according to the
thickness of the food.
– Thin cuts: Shelf levels 4/5
– Thicker cuts: Shelf levels 2/3
Grilling duration
–
Turn the food halfway through the
cooking time.Testing to see if cooked
One way of finding out how far through
a piece of meat has been cooked is to
press down on it with a spoon:
Rare: If there is very little
resistance to the pressure
of the spoon, it will still be
red on the inside.
Medium: If there is some resistance,
the inside will be pink
Well-done: If there is great resistance,
it is cooked through.
Check if the meat is cooked after the
shortest time quoted.
Tip
If the surface of thicker cuts of meat is
cooked but the centre is still raw,
continue grilling at a lower temperature
setting or use a lower shelf level to
allow the food to cook through to the
centre. This will also prevent the
surface of the meat getting too dark.
Grilling
61 
						

							Preparing food for grilling
Rinse meat under cold running water
and then pat dry. Do not season meat
with salt before grilling as this draws
the juices out.
Add a little oil to lean meat if necessary.
Do not use other types of fat as they
can burn and cause smoke.
Clean fish in the normal way. To
enhance the flavour, add a little salt or
squeeze a little lemon juice over the
fish.
Grilling
Place the rack or the roasting and
grilling insert (if available) in the
universal tray.
Place the food on top.
Select the required oven function and
the temperature.
Pre-heat the top heat/grill element for
approx. 5 minutes with the door
closed.
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 food on the appropriate
shelf level (see Grilling guide).
Close the door.
Turn the food halfway through
grilling.
Grilling
62 
						

							Fan Grilling guide (Fan Grill)
–Use the Fan Grill function for meat, fish, poultry and vegetables.
–Always pre-heat for at least 5 minutes before Fan Grilling.
–It is not necessary to turn food when Fan Grilling.
–The door must be closed during Fan Grilling.
–When using red meat, pat the meat dry before Fan Grilling as this encourages a
richer colour.
–Note: all temperatures are approximations and must be varied according to the
thickness and preparation of the meat. The chart below is a suggested guide
only. Personal taste and size of serves will vary times and temperatures. We
recommend you monitor cooking results for best outcomes.
Food
[°C]

[min.]
Lean thin sausages 180–190 4 8–10
Thick sausages 180 4 15–20
Lean beef fillet steak 220 5 6–12
Chicken breast fillet, plain or a dry marinade 200 4 14–18
Chicken breast fillet, with a wet marinade 200 3 14–18
Whole butterflied chicken 200 5 35–40
Thin white fish fillets 220 4 6–10
Thick fish fillets, cutlets or steaks (on grilling and roasting
insert placed in the universal tray)200 4 10–15
Oily fish (on grilling and roasting insert placed in the
universal tray)200 4 8–12
Lamb loin chops 190 4 12–16
Lamb back straps 220 5 8–10
Vegetables, capsicum, zucchini, sweet potato, eggplant 200 5 12–15
Potato wedges or small roast potatoes 220 3 20–25
Kebabs and satays (red meat) 200 5 12–15
Chicken satays 200 4 12–15
Temperature /Shelf level /Total grilling time
Fan Grilling can be used for small roasts but is only recommended for lean, tender
cuts of meat, eg lamb racks, rump roasts, and beef fillet. Fan Grill the roast at
180–200 °C on shelf level 3, depending on thickness.
63
Grilling 
						

							Grilling guide (Grill)
–Use for thick toasts, muffins, cheese on toast, foccacia, bruschetta and bacon.
–Pre-heat grill for at least 5 minutes on 200–220 °C.
–Select the appropriate shelf level for the thickness of the food.
–Thinner foods can be positioned on shelf 5, while thicker foods should be
grilled on shelf 4.
–Grill until food is golden brown and crispy.
–Door must be closed for grilling.
Grilling
64 
						

							Use the Defrostfunction to gently
defrost frozen food.
When this function is selected, only the
fan switches on and circulates the air at
room temperature.
Danger of salmonella poisoning!
It is particularly important to observe
food hygiene rules when defrosting
poultry. Do not use the liquid from
the defrosted poultry. Pour it away,
and wash the tray, the sink and your
hands.
Useful tips
– Where possible, remove the
packaging and put the food to be
defrosted on the universal tray or into
a suitable dish.
– When defrosting poultry, put it on the
rack over the universal tray to catch
the defrosted liquid so that the meat
is not lying in this liquid.
–
Meat and poultry need to be fully
defrosted before cooking. Fish, on
the other hand, can be partially
defrosted before cooking.
Defrost so that the surface is
sufficiently soft to take herbs and
seasoning.Defrosting times
The time needed for defrosting
depends on the type and weight of the
food, and at what temperature it was
deep frozen. The following chart is for
guidance only. It is important to check
that food is thoroughly defrosted.
Frozen food Weight
[g]Duration
[min.]
Chicken 800 90–120
Meat 500 60–90
1 000 90–120
Sausages 500 30–50
Fish 1 000 60–90
Strawberries 300 30–40
Butter cake 500 20–30
Bread 500 30–50
Defrost
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							Containers for bottling
Danger of injury!
Do not use the appliance to heat up
or bottle food in sealed jars and tins.
Pressure will build up inside them
and they can explode causing
damage to the appliance, as well as
the risk of injury and scalding.
Only use special jars for bottling:
–bottling jars,
–jars with twist-off lids.
Bottling fruit and vegetables
We recommend using Fan Plus.
The instructions are for 6 jars with a
capacity of 1 litre each.
Place the universal tray on shelf
level 2 and place the jars on the tray.
Select Fan Plusand a
temperature of 150–170 °C.

Wait until bubbles evenly rise in the
jars.
Reduce the temperature at the right
time to avoid the produce boiling
over.Fruit/Cucumbers
Turn the function selector to
Lightingas soon as bubbles are
visible in the jars. Then leave the jars
in the oven for a further
25–30 minutes.
Vegetables
Reduce the temperature to 100 °C as
soon as bubbles are visible in the
jars.
Bottling
duration
[min.]
Asparagus, carrots60–90
Peas, beans90–120
After the bottling duration has
finished, turn the function selector to
Lightingand leave the jars in the
oven for a further 25–30 minutes.
After bottling
Danger of burning!
Wear oven gloves when removing
the jars from the oven.

Take the jars out of the oven.

Cover the jars with a towel and leave
to set for approx. 24 hours.

Make sure all jars are closed properly
when storing them.
Bottling
66 
						

							Drying is a traditional method of
preserving fruit, certain vegetables and
herbs.
It is important that fruit and vegetables
are ripe and not bruised before they are
dried.
To prepare food for drying:
–Peel and core apples, and cut into
slices 0.5 cm thick.
–Core plumbs if necessary.
–Peel, core and cut pears into
wedges.
– Peel and slice bananas.
– Clean mushrooms, then either halve
or slice them.
– Remove parsley and dill from the
stem.
Distribute the food evenly over the
universal tray.
You can also use the Gourmet
perforated baking tray (if available).

Select Fan Plusor Conventional
Heat.

Select a temperature of 80–100 °C.

Place the universal tray on shelf level
2.
If you are using Fan Plus, you can
dry produce on levels 1+3 at the
same time.
Food Drying time
Fruit 2–8 hours
Vegetables 3–8 hours
Herbs* 50–60 minutes
* Use Conventional Heatfor drying
herbs.
Reduce the temperature if
condensation begins to form in the
oven.
Danger of burning!
Wear oven gloves when removing
the dried food from the oven.
Allow the dried fruit or vegetables to
cool down after drying.
Dried fruit must be completely dry,
but also soft and elastic. Juice must
not escape when cut.
Store in sealed glass jars or tins.
Drying food
67 
						

							Useful tips
Cakes, pizza, baguettes
–Large frozen items such as cakes,
pizzas or baguettes cover an
extensive area of the baking tray or
universal tray.
The temperature difference if large
frozen items are cooked in these
trays can cause the tray to distort in
such a way that it cannot be
removed from the oven when it is hot.
Further use will make the distortion
worse. Place this type of food on
baking paper on the rack to prevent
the risk of this happening.
– Use the lowest temperature
recommended on the manufacturers
packaging.
Oven chips, croquettes or similar
items
– Small items of frozen food such as
oven chips can be cooked on the
baking tray or universal tray.
Place baking paper on the tray so
that they cook gently.
–
Use the lowest temperature
recommended on the manufacturers
packaging.
–
Turn several times during cooking.
Preparation
Eating food which has been cooked
correctly is important for preventing
food poisoning or other ailments.
Only bake cakes, pizza, chips etc.
until they are golden brown. Do not
overcook them.
Select the function and temperature
recommended on the manufacturers
packaging.
Pre-heat the oven.
Place the food in the oven on the
shelf level recommended on the
packaging when the temperature
indicator light goes out.
Check the food at the end of the
shortest time recommended on the
packaging.
Frozen food/Ready meals
68 
						

							The Gentle Bake
function is ideal for bakes and gratins which require a crisp
top.
Food
[°C]
[min.]
Lasagne 190 2 45–60
Potato gratin 180 2 55–65
Vegetable bake 180 2 55–65
Pasta bake 180 2 40–50
Temperature /Shelf level /Duration
The table contains just a few examples.
For other recipes, use the temperature and time settings given for Fan Plusas
a guide.
Gentle Bake
69 
						

							Danger of burning! Make sure
the oven heating elements are
switched off and that the oven cavity
is cool.
Danger of injury! Do not use a
steam cleaning appliance to clean
this appliance. The steam could
reach electrical components and
cause a short circuit.
All external surfaces are susceptible
to discolouration or change in
appearance if unsuitable cleaning
agents are used.
Oven cleaners and descaling
agents will damage the front of the
oven, in particular.
Cleaning agent residues must be
removed immediately after use.
All surfaces are also susceptible to
scratching. Scratches on glass
surfaces could even cause a
breakage in certain circumstances.
Unsuitable cleaning agents
To avoid damaging the surfaces of your
appliance, do not use:
–cleaning agents containing soda,
ammonia, acids or chlorides,
–cleaning agents containing
descaling agents on the oven front,
–abrasive cleaning agents,
e.g. powder cleaners and cream
cleaners,
–solvent-based cleaning agents,
–stainless steel cleaning agents,
– dishwasher cleaner,
– glass cleaning agents,
– cleaning agents for ceramic
cooktops,
– hard, abrasive brushes or sponges,
e.g. pot scourers, brushes or
sponges which have been previously
used with abrasive cleaning agents,
–
dirt erasers,
–
sharp metal tools,
–
steel, wool or metal scourers
–
spot cleaning,
–
oven cleaner*,
–
stainless steel spiral pads*.
* These can, however, be used to
remove very heavy soiling from
PerfectClean treated surfaces in a
spot treatment.
Cleaning and care
70