Miele H2561B, Operating And Installation Instructions, Page: 3 / 104

Contents
3
Clock/timer .......................................................................................................... 36
Display................................................................................................................... 36
Symbols on the display .................................................................................... 36
Sensors ................................................................................................................. 36
Setting the time ..................................................................................................... 37
Time display ..................................................................................................... 37
At the end of the duration................................................................................. 37
Using the minute minder
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................................................................................... 38
To set the minute minder.................................................................................. 38
To change the minute minder duration............................................................. 39
To delete the minute minder duration............................................................... 39
Switching on and off automatically ....................................................................... 40
Setting a cooking duration ............................................................................... 40
At the end of the cooking duration:.................................................................. 41
Setting a cooking duration and end of cooking duration ................................. 42
Changing the cooking duration ........................................................................ 43
Deleting a cooking duration ............................................................................. 44
Deleting the end of cooking duration ............................................................... 44
Changing the time of day ...................................................................................... 45
Changing settings ................................................................................................. 46
Baking ................................................................................................................... 48
Notes on using the baking charts ......................................................................... 49
Baking charts ........................................................................................................ 50
Creamed mixture.............................................................................................. 50
Rubbed in mixture ............................................................................................ 52
Yeast mixtures and quark dough...................................................................... 54
Whisked mixture............................................................................................... 56
Choux pastry, puff pastry, meringue................................................................ 57
Roasting ............................................................................................................... 58
Notes on using the roasting charts ....................................................................... 59
Roasting charts ..................................................................................................... 60
Beef, veal.......................................................................................................... 60
Pork .................................................................................................................. 61
Lamb, game ..................................................................................................... 62
Poultry, fish....................................................................................................... 63
Low temperature cooking .................................................................................. 64
Grilling .................................................................................................................. 66
Notes on the grilling chart ..................................................................................... 68
Grilling chart .......................................................................................................... 69