Innehåll
4
Konservering ....................................................................................................... 54
Torkning............................................................................................................... 56
Djupfrysta produkter/färdiga rätter...................................................................... 57
Värma porslin....................................................................................................... 57
Rengöring och skötsel...................................................................................... 58
Olämpliga rengöringsmedel ................................................................................ 58
Ta bort normal smuts .......................................................................................... 59
Ta bort hårt fastsittande smuts (förutom FlexiClip-teleskopskenor) ................... 59
Hårt fastsittande smuts på FlexiClip-teleskopskenorna...................................... 60
Rengöra tillagningsutrymmet med Pyrolys.......................................................... 60
Montera bort ugnsluckan .................................................................................... 63
Demontera ugnsluckan ....................................................................................... 64
Montera in ugnsluckan ........................................................................................ 67
Montera ur ugnsstegarna tillsammans med FlexiClip-teleskopskenorna............ 67
Hur du klarar av mindre fel själv ...................................................................... 68
Miele service...................................................................................................... 71
Få hjälp vid eventuella störningar........................................................................ 71
Mieles garanti ...................................................................................................... 71
Installation.......................................................................................................... 72
Inbyggnadsmått .................................................................................................. 72
Inbyggnad i ett över- eller underskåp ............................................................ 72
Sidovy H24xx ................................................................................................ 73
Sidovy H 27xx, H 28xx................................................................................... 74
Anslutningar och ventilation........................................................................... 75
Inbyggnad av ugnen............................................................................................ 76
Elanslutning......................................................................................................... 77
Tillagningstabeller............................................................................................. 78
Kaksmet .............................................................................................................. 78
Deg som knådas ................................................................................................. 79
Vetedeg ............................................................................................................... 80
Deg med olja och kesella .................................................................................... 81
Sockerkakssmet.................................................................................................. 81
Smördeg och marängsmet.................................................................................. 82
Pikant .................................................................................................................. 83
Nötkött................................................................................................................. 84
Kalv...................................................................................................................... 85
Fläskkött.............................................................................................................. 86
Lamm, vilt............................................................................................................ 87
Fågel, fisk ............................................................................................................ 88