Miele H 2465 B Operating And Installation Instructions page 4

Contents
Low temperature cooking.................................................................................... 55
Bottling ................................................................................................................ 56
Drying .................................................................................................................. 58
Frozen food/Ready meals.................................................................................... 59
Heat crockery ...................................................................................................... 59
Cleaning and care ............................................................................................. 60
Unsuitable cleaning agents ................................................................................. 60
Removing normal soiling ..................................................................................... 61
Removing stubborn soiling (excluding the FlexiClip telescopic runners) ............ 61
Stubborn soiling on the FlexiClip telescopic runners.......................................... 62
Cleaning the catalytic enamelled back panel...................................................... 63
Removing soiling caused by spices, sugar and similar deposits................... 63
Removing oil and grease soiling .................................................................... 63
Removing the door.............................................................................................. 64
Dismantling the door ........................................................................................... 65
Fitting the door .................................................................................................... 67
Removing the shelf runners with FlexiClip telescopic runners............................ 67
Removing the back panel.................................................................................... 68
Problem solving guide ...................................................................................... 69
Service................................................................................................................ 73
Contact in case of fault ....................................................................................... 73
Warranty .............................................................................................................. 73
Installation.......................................................................................................... 74
Building-in dimensions........................................................................................ 74
Installation in a tall or base unit...................................................................... 74
Side view H 24xx............................................................................................ 75
Side view H 27xx, H 28xx .............................................................................. 76
Connections and ventilation........................................................................... 77
Installing the oven ............................................................................................... 78
Electrical connection ........................................................................................... 79
Cooking charts .................................................................................................. 80
Creamed mixture................................................................................................. 80
Rubbed in mixture ............................................................................................... 81
Yeast dough ........................................................................................................ 82
Quark dough........................................................................................................ 83
Sponge mixture ................................................................................................... 83
Choux pastry, puff pastry, meringue................................................................... 84
Savoury snacks ................................................................................................... 85
Beef ..................................................................................................................... 86
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