Miele H 5240 B Manual

							To change the status of a
setting
Select "Settings".
Touch the OK sensor.
PI
"PI" will appear in the display.
Touch theorsensor repeatedly
until the setting required appears in
the display.
Touch the OK sensor.
S0
The current status "S" of the setting will
appear in the display.

Use theorsensor to change the
status.

Touch the OK sensor.
The change to the status is then stored
in memory.
"P" will appear in the display again
together with the number for the setting.
You can alter more settings as long as
the function selector is not turned to "0".
The changes remain in memory
even after a power cut.
Settings
31 
						

							Your oven has asystem lockwhich
prevents it from being used
unintentionally, for example, by
children.
Turn the function selector to "0".
0


Touch thesensor repeatedly until
triangleis underneath the
symbol.
Touch the OK sensor.
I


Whilst triangleis flashing under
thesymbol, use theorsensors
to select the "I"or"0" setting for the
system lock.
"0"=Off
"I"=On

Confirm your choice of setting by
touching the OK sensor.
If the "I" setting is selected, the
appliance cannot be operated.
Thesymbol will remind you that the
system lock has been activated.
The lock remains active even after a
power cut.
System lock
32 
						

							Refer to the baking charts for
suggestions of temperatures, shelf
levels and cooking durations. These
take into account a range of different
baking tins, quantities and cooking
traditions.
Handling and preparing food
correctly is essential for maintaining
good health.
Only bake cakes, pizza, chips etc
until they are golden. Do not
overcook them.
Bakeware
Please take into account the material of
your bakeware in your choice of oven
function:
Fan plus, Intensive bake
Any heat-resistant material can be
used.
Conventional
Dark metal, enamel or aluminium
baking tins with a matt finish, as well as
heat-resistant glass and ceramic
dishes can be used.
Bright, shiny metal tins result in uneven
or poor browning and in some cases
cakes might not cook properly.Baking parchment
Because of their PerfectClean anti-stick
surfacethe baking tray and the
universal traydo not need to be
greased or lined with baking parchment
for baking.
Baked goods are easily removed when
done.
Baking parchment is only necessary
when baking:
–Anything with ahigh salt content
(e. g. pretzels, bread sticks),
because sodium can damage the
PerfectClean surface.
– Meringues or biscuits witha high
egg-white content, because they
are more likely to stick.
Universal tray
When baking cakes withfresh fruit
toppingsanddeep sponge cakes
place the tin in the universal tray to
catch any spillages and keep the oven
cleaner.
Retangular tins
Place cakes in retangular tins with the
longer side across the width of the oven
for optimum heat distribution and even
results.
Baking tips
33 
						

							Notes about the charts
Temperature, baking duration
To achieve even results without
over-browning the food,
–always select thelowest
temperaturegiven in the chart.
Do not set a temperature higher than
that recommended. Increasing the
temperature may reduce the cooking
time, but will lead to uneven
browning, and unsatisfactory
cooking results.
– Check if the food is cooked at the
end of theshortest time quoted.
To check if a cake is ready, insert a
wooden skewer into the centre.
It is ready if the skewer comes out
clean, without dough or crumbs
sticking to it.
Shelf level
The shelf levels are counted from the
bottom of the oven upwards (1 =
lowest, 5 = highest).
Number
of traysShelf level
12
2 1 and 3
3 1,3and5*
1 1 or 2
1 1 or 2
* When baking moist cakes, bread etc
do not use more than two baking tins
at the same time.
Frozen food
When baking frozen products such as
cakes, pizza and baguettes, use the
lowest temperature quoted on the
manufacturer's packaging. Bake on a
layer of baking parchment placed on
the rack. Cooking large frozen items on
the baking tray or the universal tray can
cause the metal to distort. This
distortion would increase with
subsequent use.
Small items of frozen food such as
oven chips or potato croquettescan
be cooked on the universal tray. Place
them on baking parchment and select
the lowest temperature quoted on the
manufacturer's packaging. Turn several
times during cooking.
Baking tips
34 
						

							Fan plus
Cakes / biscuitsTemperature
in °CRecommended
shelf levelDuration
1)
in min.
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
3)
Small cakes/biscuits3)(tray)150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 1702
2
2
2
2
2
2
2
1, 34)
60–70
65–80
25–40
60–80
45–50
35–55
55–65
25–30
20–25
Sponge mix3)
Sponge cake (3 to 6 eggs)3)
Sponge cake (2 eggs)3)
Swiss roll2)
160 – 180
160 – 180
160 – 1802
2
225–35
20–25
20–25
Rubbed in mixture
Tart / flan base
Streusel cake
Small cakes/biscuits
3)(tray)
Cheese cake
Apple pie
Apricot tart with topping
Swiss apple pie
2)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 2102
2
1, 3
4)
2
2
2
220–25
45–55
15–25
70–90
50–70
55–75
25–35
Yeast mixtures with quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread
2)
Pizza (tray)3)
Onion tart
Apple turnvovers30–50
150 – 170
150 – 170
160 – 180
160 – 180
170 – 190
170 – 190
170 – 190
150 – 170Oven floor
5)
2
2
2
2
2
2
2
1, 3
4)
15–30
50–60
35–45
40–50
40–50
50–60
35–45
35–45
25–30
Choux pastry3), Eclairs 160 – 180 1, 34)30–40
Puff pastry170 – 190 1, 34)20–25
Meringues, Macaroons 120 – 140 1, 34)25–50
1) 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.
2) Pre-heat the oven.
3) Switch Rapid heat-up	off during the heating-up phase.
4) Take 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.
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
Baking chart
35 
						

							Conventional heat
Cakes / biscuitsTemperature
in °CRecommended
shelf levelDuration
1)
in min.
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
1)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
Flan base
2) 3)
Small cakes2) 3)(tray)150 – 170
170 – 190
170 – 190
150 – 170
170 – 190
170 – 190
160 – 180
170 – 190
170 – 1902
2
2
2
2
2
2
2
360–70
65–80
25–40
60–80
45–50
35–55
55–65
20–25
15–25
Sponge mix2) 3)
Sponge cake (3 to 6 eggs)2) 3)
Sponge cake (2 eggs)2) 3)
Swiss roll2) 3)
170 – 190
170 – 190
180 – 2003
3
320–35
15–20
12–16
Rubbed in mixture
Tart / flan base
Streusel cake
Small cakes
2) 3)(tray)
Cheesecake
Apple pie
2)
Apricot tart, with filling2)
Swiss apple pie2)
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
170 – 190
220 – 2402
2
3
2
2
2
115–20
45–55
15–25
70–90
45–65
55–75
25–35
Yeast mixtures with quark dough
To prove doughGuglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread 2)
Pizza (tray)
2) 3)
Onion tart2)
Apple turnvovers30–50
160 – 180
170 – 190
180 – 200
160 – 180
190 – 210
190 – 210
180 – 200
160 – 180Oven floor
4)
1
25)
25)
1
2
1
2
215–30
50–60
35–45
40–50
50–60
50–60
30–40
25–35
25–30
Choux pastry2) 3), Eclairs 180 – 200 3 35 – 45
Puff pastry2)190 – 210 2 15 – 25
Meringues2), Macaroons 120 – 140 2 25 – 50
1) 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.
2) Pre-heat the oven.
3) Switch Rapid heat-up	off during the heating-up phase.
4) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
5) Shelf level for yeast dough. For quark dough, use shelf level 3.
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
Baking chart
36 
						

							Intensive bake
Particularly suitable for
–dishes that require a moist topping and crisp base like pizza and quiche
lorraine.
–cakes with a filling where the base has not been pre-baked, e.g. some
cheesecakes.
Cakes / biscuitsTemperature
in °CRecommended
shelf levelDuration
1)
in min.
Creamed mixture
Fresh fruit cake, with filling (tray) 150 – 170 2 30 – 35
Rubbed in mixture
Cheesecake
Apple pie
Apricot tart, with filling
Swiss apple pie150 – 170
150 – 170
150 – 170
190 – 2102
2
2
1or265–75
50–60
50–60
25–30
Yeast mixtures with quark dough
Pizza (tray)2)
Onion tart170 – 190
170 – 1902
240–50
25–35
1) 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.
2) Switch Rapid heat-up	off during the heating-up phase.
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
Baking chart
37 
						

							Recommendations Notes
Function
Fan plusYou can also use Conventional.
Containers
Any heat-resistant
containersThe Miele Gourmet oven dish, roasting pans with a lid,
ovenproof china or glass, roasting bags, the universal tray,
the rack on top of the universal tray, the anti-splash insert (if
you have one) in the universal tray.
We recommend roasting in a covered pot, as
–this ensures that sufficient stock remains for making
gravy.
–and the oven stays cleaner, too.
Shelf level
2nd shelf level from
the bottom
Pre-heating
Generally not
requiredPlace the covered pot on the rack into a cold oven.
Pre-heating is only required when roasting beef/fillet.
Temperature
Please refer to the
roasting chart.– Do not select a higher temperature than that suggested.
The meat will brown on the outside, but will not be
properly cooked through.
– With Fan plus, a temperature of 20°C less than for
Conventionalis sufficient.
–
For cuts which weigh 3 kg or more, select a temperature
approx. 10 °C lower than that given in the roasting chart.
Roasting will take longer at the lower temperature, but
will be more even.
–
Forroasting directly on the rack, select a temperature
that is about 20°C lower than for roasting in a covered
pot.
Roasting times
Please refer to the
roasting chart.To calculate the roasting time: The traditional British
method is to allow 15 to 20 minutes per lb/450 grammes,
according to type of meat, plus approx. 20 minutes,
adjusting the length of time as roasting proceeds to obtain
the required result.
Roasting tips
38 
						

							Useful tips
Browning
Browning only occurs towards the end
of the roasting time. 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 ten
minutes before the end of cooking time
with slightly salted water.
Frozen meat
Do not roast deep frozen meat. Meat
should be thoroughly defrosted before
roasting.
Roasting tips
39 
						

							FoodRecom-
mended
shelf
levelFan plusConventional
1)
Temperature
in °C2)Time
in min.3)Temperature
in °C2)Time
in min.3)
Topside of beef, approx.
1kg2 170 – 190 100 – 120 190 – 210 100 – 120
Beef fillet or roast beef,
approx. 1 kg
4)2 190 – 210 45 – 55 200 – 220 45 – 55
Venison, approx. 1 kg 2 180 – 200 90 – 120 190 – 210 90 – 120
Pork joint, approx. 1 kg 2 170 – 190 100 – 120 200 – 220 100 – 120
Pork joint with crackling,
approx. 2 kg2 150 – 170 160 – 180 180 – 200 120 – 150
Gammon joint, approx. 1 kg 2 170 – 190 60 – 70 200 – 220 60 – 70
Meat loaf, approx. 1 kg 2 160 – 180 70 – 80 190 – 210 70 – 80
Veal, approx. 1.5 kg 2 170 – 190 100 – 120 190 – 210 100 – 120
Leg of lamb, approx. 1.5 kg 2 170 – 190 90 – 120 200 – 220 90 – 120
Rack of lamb, approx.
1.5 kg4)2 170 – 190 50 – 60 190 – 210 50 – 60
Poultry, 0.8–1kg 2 170–190 60–70 190–210 60–70
Poultry, approx. 2 kg 2 170 – 190 90 – 110 190 – 210 90 – 110
Poultry, stuffed, approx.
2kg2 170 – 190 110 – 130 190 – 210 110 – 130
Poultry, approx. 4 kg 2 160 – 180 150 – 180 180 – 200 150 – 180
Fish, whole, approx. 1.5 kg 2 160 – 180 35 – 55 190 – 210 35 – 55
1) We recommend Fan plusfor roasting, however, Conventionalcan also be used.
2) Temperature in a covered pot.
If open roasting, set the temperatures 20°C lower.
3) Unless otherwise stated, the times given are calculated on the basis of an oven which has not been
pre-heated.
4) Pre-heat the oven.
In general, if a range of temperatures and times is given, it is best to select a temperature in the
middle and to check the food after the shortest time.
Roasting chart
40