Miele H 277 B - Manual (Page 17)

Oven operation
Selecting a cooking mode
With the Oven Mode Selector, the fol-
lowing cooking modes can be chosen:
– Light
Turns on the oven light.
(factory setting: to save energy, the
light will go out one minute after the
last button was pressed).
– Convection
For baking or roasting on several le-
vels at the same time.
– Auto Roast
An initial high temperature is used to
sear the meat. Cooking then con-
tinues using the “Convection” mode
at the selected temperature.
This mode should not be used for
baking,
except when baking freshly
prepared wholemeal or rye doughs,
(not packaged mixes).
– Top Heat
For browning dishes or finishing
dishes with a cheese topping.
– Top & Bottom Heat
For baking or roasting traditional
recipes or soufflés.
– Bottom Heat
Use this setting towards the end of
baking, to brown the base of a cake.
– Defrosting
For gentle defrosting of deep frozen
foods.
– Intensive Baking
For recipes which require a moist
topping, and a crisp base, such as
pizza, quiche lorraine, open fruit
cake or cheesecake.
This mode should not be used for
roasting or shallow baking as the
base will be overcooked.
– Fan Broiling
Ideal for grilling thicker items such
as stuffed meat, kebobs and pieces
of poultry. Broiling can be done with
the oven door closed.
– Broiling 1
For broiling flat items or small quan-
tities of food, or for browning small
dishes. Broiling can be done with the
oven door closed.
– Broiling 2
For broiling flat items or large quan-
tities of food, and for browning larger
dishes. Broiling can be done with the
oven door closed.
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