Miele H 6281 BP Operating and Installation instructions - Page 37

Default, temperature, range, Rapid PreHeat, Convection Bake, Intensive, Gentle Bake, °F 170 °C

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Guide to the modes Mode Default Temperature temperature range Rapid PreHeat  This mode allows the oven to be heated to the desired temperature quickly. Once the desired temperature has been reached the oven mode must be selected. 350 °F (160 °C) 200-475 °F (100-250 °C) Convection Bake  Use this mode for baking and roasting on several levels at the same time. You can cook at lower temperatures than with the Surround  mode because the fan distributes the heat evenly throughout the cavity for a consistent baking temperature. 350 °F (160 °C) 75-475 °F (30-250 °C) Intensive  This mode gently circulates heated air from the lower heating element using the fan to create a brick oven environment. Ideal for baking pizza, focaccia, pies and tarts that require a crisp base and moist toppings. 400 °F (170 °C) 125-475 °F (50-250 °C) Convection Broil  400 °F (200 °C) 200-500 °F This mode distributes hot air from the Browning/ (100-260 °C) Broiling element over the food using the fan. This allows for a lower temperature to be used than when using Broil . Ideal for broiling thicker cuts of meat (e.g. chicken, roulades). Gentle Bake  A combination of different heating elements ensures excellent baked good, gratins and lasagna. 350 °F (190 °C) 200-475 °F (100-250 °C) 37

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Guide to the modes
37
Mode
Default
temperature
Temperature
range
Rapid PreHeat
This mode allows the oven to be heated to the
desired temperature quickly. Once the desired
temperature has been reached the oven mode
must be selected.
350 °F (160 °C)
200–475 °F
(100–250 °C)
Convection Bake
Use this mode for baking and roasting on several
levels at the same time. You can cook at lower
temperatures than with the Surround
mode
because the fan distributes the heat evenly
throughout the cavity for a consistent baking
temperature.
350 °F (160 °C)
75–475 °F
(30–250 °C)
Intensive
This mode gently circulates heated air from the
lower heating element using the fan to create a
brick oven environment. Ideal for baking pizza,
focaccia, pies and tarts that require a crisp base
and moist toppings.
400 °F (170 °C)
125–475 °F
(50–250 °C)
Convection Broil
This mode distributes hot air from the Browning/
Broiling element over the food using the fan. This
allows for a lower temperature to be used than
when using Broil
. Ideal for broiling thicker cuts
of meat (e.g. chicken, roulades).
400 °F (200 °C)
200–500 °F
(100–260 °C)
Gentle Bake
A combination of different heating elements
ensures excellent baked good, gratins and
lasagna.
350 °F (190 °C)
200–475 °F
(100–250 °C)