Miele H6200B User Manual Page 6
- Page / 172
- Table of contents
- BOOKMARKS
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Pikeperch with herbs ..............................................147
Sweet and sour chicken ...........................................148
Turkey roulade with a spinach ricotta filling ............................149
Braised beef roulades .............................................150
Braised silverside of veal...........................................152
Glazed gammon .................................................153
Stuffed pork tenderloin ............................................154
Chinese pork steak ...............................................155
Spanish garlic rabbit ..............................................156
Lamb cutlets with a pistachio crust ...................................157
Potato dumplings.................................................158
Cheese soufflé ...................................................159
Spring pie ......................................................160
Cheese pie......................................................161
Tortellini, ham and rocket bake ......................................162
Mushroom cannelloni..............................................163
Dumplings with plum compote ......................................164
Sweet cherry soufflé ..............................................165
Note for test institutes............................................166
Test food acc. to EN 60350 ......................................166
Energy efficiency class ............................................167
Product data sheets ............................................167
Addresses......................................................171
Contents
6
- M.-Nr. 10 107 970en-GB 1
- Contents 2
- Correct application 8
- Safety with children 9
- Technical safety 11
- Correct use 14
- Accessories 18
- Caring for the environment 19
- Oven overview 20
- Oven controls 21
- Features 26
- Using for the first time 34
- Settings 38
- System lock 0 42
- Minute minder N 44
- Overview of functions 46
- Tips on saving energy 48
- Operation 50
- Moisture plus d 57
- Functions 64
- Bakeware 64
- Notes on the baking chart 65
- Baking chart 66
- Roasting 70
- ,Danger of burning 74
- Low temperature cooking 74
- Grilling 76
- Defrosting 80
- Drying food 81
- Frozen food/Ready meals 82
- Gentle bake 83
- Cleaning and care 100
- Problem solving guide 101
- After Sales / Guarantee 106
- Electrical connection 107
- Building-in diagrams 108
- Installing the oven 111
- Bake-off products 112
- White bread 114
- Flat bread 115
- Herb bread 116
- Olive bread 117
- Sesame cheese rolls 118
- Rye bread 119
- Mixed grain bread 120
- Yeast rolls 121
- Seeded rolls 122
- Italian mozzarella bread 123
- Sunday rolls 124
- Buttermilk bread 125
- Chocolate breakfast rolls 126
- Onion flat bread 127
- Quark rolls 128
- Buttermilk loaf 129
- Malted pumpkin seed rolls 130
- Yeast dough men 131
- Yeast pretzels 132
- Bacon or herb baguettes 133
- Ham and cheese rolls 134
- Apricot loaf 135
- Butter cake 136
- Pine nut and almond cake 137
- Plaited walnut loaf 138
- Cinnamon and macadamia ring 139
- Savoy cabbage and salmon 141
- Stuffed salmon trout 142
- Viennese fillet of fish 143
- Salmon and spinach pasta 144
- Pollock delicioso 145
- Trout stuffed with mushrooms 146
- Pikeperch with herbs 147
- Sweet and sour chicken 148
- Braised beef roulades 150
- Braised silverside of veal 152
- Glazed gammon 153
- Stuffed pork tenderloin 154
- Chinese pork steak 155
- Spanish garlic rabbit 156
- Potato dumplings 158
- Cheese soufflé 159
- Spring pie 160
- Cheese pie 161
- Mushroom cannelloni 163
- Dumplings with plum compote 164
- Sweet cherry soufflé 165
- Note for test institutes 166
- Data sheet for domestic ovens 168
- M.-Nr. 10 107 970 / 00en-GB 172
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