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Contents
7
Baguette ........................................................................................................... 90
Banana Bread................................................................................................... 91
Brioche ............................................................................................................. 92
Ciabatta ............................................................................................................ 93
Cinnamon Raisin Bread.................................................................................... 94
French Bread .................................................................................................... 95
Italian Bread ..................................................................................................... 96
Jalapeño Cheese Bread ................................................................................... 97
Multigrain Bread ............................................................................................... 98
Rolls.................................................................................................................. 99
Rye Bread....................................................................................................... 100
San Francisco Sourdough .............................................................................. 101
Walnut Bread.................................................................................................. 102
White Bread.................................................................................................... 103
Whole Grain Bread ......................................................................................... 104
Creating a Favorite .............................................................................................. 105
Starting a Favorite ............................................................................................... 106
Changing Favorites.............................................................................................. 106
Changing cooking stages............................................................................... 106
Changing the name ........................................................................................ 107
How it works................................................................................................... 111
When to use the roast probe.......................................................................... 112
Important notes regarding the roast probe .................................................... 112
Using the roast probe..................................................................................... 114
Time-left display ............................................................................................. 114
Residual heat utilization ................................................................................. 115
Using “Slow Roasting” special mode ................................................................. 117
Adjusting the Slow Roasting temperature........................................................... 118
Содержание HR 1622-2
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Страница 152: ...M Nr 11 160 920 00 en US CA HR 1622 2 ...