Miele H 4680 B User Manual

User instructionsBaking, Roasting, GrillingDefrosting, CookingAutomatic ProgrammesTo avoid the risk of accidents ordamage to the appliance it isessent

Some models also have AutomaticProgrammes. See relevant section.We recommend the following settingsfor roasting in the oven:–Auto roast–ConventionalAu

Older recipes and cookery booksNew guidelines (German standardDIN 44547 has been replaced byEuropean standard EN 60350) have ledto slight adjustments

Depending on model, your oven maybe fitted with a roast probe whichenables the roasting process to bemonitored simply and reliably.The tip of the prob

^Place the food in the oven.^Insert the plug of the roast probe intothe socket until you feel it engage.^ Close the door.^ Select the required functio

Shortly before the end of the cookingduration, the oven heating switches off.The Energy-save function then comesinto action.If the oven temperature is

Food Recom-mendedshelflevel8)Auto Roast1)Conventional top andbottom heat1)Coretemp.in °C3)Temp.in °C2)Timein mins.Temp.in °C2)Timein mins.Roast beef (

Grill with the oven door closed.If you grill with the door open the hotair will escape from the oven and notget cooled by the cooling fan.Control elem

Preparing food for grillingClean, wipe dry and season withpepper and herbs. Do not season meatwith salt before grilling as this drawsthe juices out.Ad

Grilling with the rotisserieDepending on model, your appliancemay be fitted with a rotisserie.The rotisserie is ideal for grilling thickeritems such a

TemperatureFor thin cuts of meat(e. g. chops or steak) . . . . . . . . . 275°CFor grilling larger items,(e. g. rolled meat, poultry) . . . . . . 240°C

Baking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5Baking chart . . . . . .

Pre-heat the grill for at least 5 minutes with the door shut before grilling.Food to be grilled Recom-mendedshelf level4)Grill / Grill - full1)Fan gri

You can also use the oven fordefrosting.To defrost select Fan plus with amaximum temperature of 50 °C.For defrosting meat and delicate foods,use the l

We recommend using the followingoven settings:–Fan plus–ConventionalCooking containers made of ovenproofglass, porcelain, china, andearthenware are al

Depending on model your applianceoffers a wide range of automaticprogrammes which are simple to useand designed to help you achieveexcellent results e

Automatic programmes - an overviewBakedgoodsCakes–Apple (tart, pie, streusel)–Gateau–Butter cake–Plaited loaf–Marble cake–Fruit streusel–Sponge cake–S

Poultry GooseChickenTurkeyFish TroutCarpSalmon troutBakes/Gratin Potato gratin–raw–boiledLasagneFrozen food Baguettes - toppedPizza – not pre-baked– p

Notes on using theseprogrammes–When using the automaticprogrammes the recipes providedare designed as an orientation guideonly.You can use them for ot

Apple tartServes 12Cake mix:150 g butter or margarine150 g sugar2 tsp vanilla sugar3 eggsJuice of half a lemon150 g flour1/2 tsp baking powderFilling:

Apple pieServes 12Pastry:300 g flour1/2 tsp baking powder200 g butter or margarine100 g sugar2 tsp vanilla sugar1 eggFilling:1000 g cooking apples50 g

Apple hazelnut streuselServes 12Base and topping:200 g butter, melted350 g flour1 tsp baking powder150 g sugar2 tsp vanilla sugar60 g hazelnut brittle

Meat / Veal. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48Pot roast veal . . . . . .

Sponge gateauServes 16Basic mixture:4 egg whites4 tbsp hot water175 g caster sugar4 egg yolks200 g plain flour2 tsp baking powderLuxury mixture:6 egg

I. Quark and cream fillingIngredients:500 g quark100 g caster sugarapprox. 100 ml milk2 tsp vanilla sugarJuice of one lemon12 leaves of white gelatine

Butter cakeServes 20Cake mix:400 g flour40 g soft butter150-200 ml lukewarm milk30 g fresh yeast or 1 1/2 sachets ofdried yeast50 g sugarA pinch of sa

Plaited loafServes 16750 g flour60 g fresh yeast or 3 sachets of driedyeast200-250 ml lukewarm milk100 g sugar125 g soft margarine or butterA pinch of

Marble cakeServes 18250 g butter or margarine200 g sugar2 tsp vanilla sugar4 eggs4 tbsp rum500 g flour3 tsp baking powder3 tbsp cocoa powder3 tbsp mil

Fresh fruit cakeServes 20Cake mix:375 g flour42 g fresh yeast or 2 sachets of driedyeastapprox. 125 ml lukewarm milk40 g sugar75 g butter or margarine

Apricot streuselServes 20Base:200 g quark6 tbsp milk8 tbsp oil1 egg100 g sugar2 tsp vanilla sugarA pinch of salt400 g flour4 tsp baking powderFruit fi

Madiera cakeServes 12200 g butter200 g sugar4 eggsJuice and zest of one lemon125 g corn flour125 g flour1 tsp baking powderMethod:1. Beat the butter,

Streusel cakeServes 16Base:450 g flour30 g fresh yeast or 1 1/2 sachets ofdried yeast300 ml lukewarm milk50 g butter, melted50 g sugar1 eggA pinch of

Raisin loafServes 8Cake mix:250 g flour20 g fresh yeast or 1 sachet of driedyeast10 g sugar125 ml lukewarm milk75 g raisinsTo glaze:75 g butter125 g b

Ratatouille . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73National dishes / Greek .

Chocolate cherry muffinsServes 12Cake mix:100 g mocha or bitter chocolate100 g butter3 eggs80 g icing sugar10 g instant cappuccino powder100 g flour1

Walnut muffinsServes 9100 g raisins5 tbsp rum150 g butter150 g sugar2 tsp vanilla sugar3 eggs150 g flour1 tsp baking powder125 g walnuts, roughly chop

Drop cookiesMakes 50160 g butter50 g brown sugar50 g icing sugar2 tsp vanilla sugarA pinch of salt1 egg white200 g flourMethod:1. Beat the butter unti

Choux bunsServes 12250 ml water50 g butter or margarineA pinch of salt170 g flour4-5 eggs1 tsp baking powderFilling:500 ml whipping or double cream4 t

Bacon or herb baguettesServes 20250 g white flour250 g whole-grain flour1 sachet dried yeast1 tsp sugar2 tsp salt1/2 tsp pepper3 tbsp oil250 ml lukewa

Flat breadServes 12375 g flour42 g or fresh yeast or 2 sachets driedyeast1/2 tsp salt200-220 ml lukewarm water or buttermilk or 280 g natural yoghurt

PizzaOne, 30 cm C pizza serves 2One tray baked pizza serves 4Quark and oil based pizza doughSufficient for 1 x 30 cm C pizza:60 g quark2 tbsp milk2 tb

Method:1. Quark and oil based pizza dough:Mix the quark, milk, oil, salt and eggyolk. Sieve together the flour andbaking powder, and fold half into th

Pot roast vealServes 61000 g veal joint (leg or prime cut)Salt and pepper2 tsp paprika30 g soft butter2 onions, roughly diced2 carrots, quartered or 3

Roast knuckle of vealServes 51 joint of veal (shank, approx. 1800 g)Salt and freshly ground black pepper40 g melted butter2 carrots, quartered100 g ce

We recommend the following settingsfor baking:–Fan plus–Intensive bake–ConventionalSome models also have AutomaticProgrammes. See relevant section.Bak

Leg of lambServes 61 leg of lamb (approx. 1500 g)Salt and pepper3 tsp herbes de Provence2 cloves of garlic30 g melted butter100 ml red wine50 g sour c

Rack of lamb baked in amustard and herb crustServes 61200 g rack of lamb, including bonesSalt and pepper20 g soft butter125 ml red wine125 g crème fra

Roast beefServes 61000 g joint of beefSalt and pepper1 tbsp grainy mustard75 g butterMethod:1. Season the meat with salt andpepper and spread the must

Braised beefServes 61000 g beef (brisket or silverside)Salt, pepper and paprika1 onion, diced1 bay leaf50 g soft margarine250 ml beef stock250 ml wate

Roast hamServes 61000 g ham jointSalt, pepper and paprika1 tsp mustard30 g butter or margarine100 ml double cream or crème fraîche250-750 ml stock or

Haunch of hareServes 22 haunches of hare (total weight 750 g)500 ml buttermilkSalt and pepper6 juniper berries2 bay leaves50 g streaky bacon in slices

Saddle of hareServes 21 saddle of hare (approx. 750 g)Salt and pepper50 g streaky bacon2 bay leaves6 juniper berries100 ml double cream3 tbsp red wine

Saddle of venison / roebuckServes 62000 g saddle of venison or roebuckOne and a half to two litres buttermilk8 juniper berries2 bay leaves3 peppercorn

Roast gooseServes 61 oven-ready goose (approx. 4000 g)Salt250 ml double cream, sour cream orcrème fraîcheCorn flourMethod:1. Season the goose with sal

Roast chickenServes 21 chicken (approx. 1000 g)Salt, paprika, curry powder5 tbsp oil or 50 melted butter100 ml double cream or crème fraîcheCorn flour

ConventionalOnly use dark baking tins with amatt finish.Bright, shiny tins will give an unevenor pale result, and in some cases thecakes might not coo

Stuffed roast turkeyServes 81 oven-ready turkey (approx. 3500 g)Salt100 ml crème fraîche or sour creamCorn flourStuffing:30 ml oil3 onions, diced125 g

TroutServes 4I. Blue trout4 trout (each weighing 250 g, ready tocook)Saltapprox. 500 ml water with a littlevinegar added(made up from 450 ml water and

Hungarian carpServes 61 oven-ready carp (1500 g)Juice of one lemonSalt150 g streaky bacon, diced2 onions, diced125 ml fish stock250 g sour cream or cr

Salmon troutServes 51 salmon trout (approx. 1200 g)Salt, white pepper30 g butterExtra strong aluminium foilMethod:1. Season the salmon trout with salt

Potato gratin with a mustardsauceServes 4800 g potatoesSalt and pepper1 onion, finely diced1 clove of garlic, finely diced30 g butter2 tbsp coarse gra

Potato cheese bakeServes 4500 g peeled, floury potatoes250 ml double cream125 g crème fraîche150 g grated Gouda or Cheddar cheese1 clove of garlicSalt

Salmon lasagneServes 4400 g lightly smoked or fresh salmon,thinly slicedApprox. 12 sheets of lasagne, notpre-cooked2 onions, diced20 g butter2 tbsp fl

Open apple tartServes 12Base:200 g flour100 g butter60 g icing sugarA pinch of salt1 eggFilling:600 g applesJuice of half a lemon15 g butter100 g suga

Chocolate dessertServes 4(requires 4 ramekins)200 g dark chocolate200 g butter200 g sugar3 egg yolks3 egg whitesMethod:1. Melt together the chocolate

Salt cod brandadeServes 61 kg dried cod250 ml milk600-700 ml olive oilSalt and pepperMethod:1. Soak the dried cod for 24 hours,changing the water freq

Frozen foodWhen baking frozen products such ascakes, pizza and baguettes, use thelowest temperature quoted on themanufacturer’s packaging. Place suchi

Quiche LorraineServes 4250 g short-crust pastry400 g diced bacon4 eggs300 ml crème fraîcheSalt, pepper, nutmegMethod:1. Blanch the bacon for 5 minutes

Cheese souffléServes 4(for 1 large soufflé dish C 20 cm or 4 C8 cm soufflé dishes or ramekins)80 g butter80 g flour750 ml milk200 g Gruyère cheese6 e

Vegetable bakeServes 6 -84 cloves of garlic1 kg aubergines1 kg courgettes1 kg tomatoes200 ml olive oil2 onions1 bunch rosemary1 bunch thymeMethod:1. W

RatatouilleServes 6 - 85 tbsp oil2 onions, diced1 clove of garlic, finely diced2 red, 2 green and 2 yellow peppers6 tomatoes750 g courgettesSalt and p

Aubergine moussakaServes 61250 g aubergines50 ml olive oil1 onion, diced30 g butter750 g minced beef125 ml white wine1 tin tomatoes (drained weight 48

Spinach in filo pastry(Spanakopita)Serves 301200 g fresh spinach5 onions100 g leeks2 eggs200 g goats cheese100 ml vegetable oil for the filling50 g fi

Olive breadServes 12450 g flour2 sachets dried yeast150 ml white wine50 ml olive oil100 g ham, finely diced100 g pecorino cheese, grated4 eggs1 tsp dr

GuglhupfServes 1660 g butter50 g sugar1 eggZest of half a lemonA pinch of salt500 g flour20 g of fresh yeast or 1 sachet driedyeast375 ml milk50 g rai

Chocolate sponge puddingsServes 770 g butter70 g sugar4 egg yolks70 g dark chocolate, melted70 g ground almonds20 g breadcrumbs4 egg whites7 individua

Fillet of pork en croûteServes 42 pork fillets (each 300 g)Salt, pepper and paprika50 g butter75 g streaky bacon, diced1 onion, diced400 g mushrooms,

Fan plusTemp.in °CRecommendedshelf level5)Timein mins.Creamed mixtureSponge cakeRing cakeFoam cake (tray)1)Marble, nut cake (tin)Fresh fruit cake, wit

Swiss apple cakeServes 12Pastry:125 g flour1 sachet dried yeast15 g sugarA pinch of salt1 tbsp oil70-80 ml lukewarm waterFilling:2 apples100 g cranber

Seabream baked in saltServes 21 seabream (800 g)3000 g coarse saltApprox. 200 ml water2 tbsp oilSauce:Juice of one lemon2 cloves of garlic6 tbsp olive

Rabbit in a mustard sauceServes 4 - 61300 g rabbit (saddle or haunch)Salt and freshly ground black pepper3 tbsp Dijon mustard100 g bacon, diced30 g bu

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Alteration rights reserved / 22 / 3006(This booklet is for H 4520, H 4620, H 4540, H 4640, H 4580, H 4680, H 4681 ovens.)M.-Nr. 06 544 711 / 01en-GB

Conventional Intensive bakeTemp.in °CRecommendedshelf level5)Timein mins.Temp.in °CRecommendedshelf level6)Timein mins.150 - 170170 - 190170 - 190150