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Calibrating a Miele Oven

Meredith Jameson

Miele ovens have over 15 different operating modes, including Sabbath mode and automatic roast, as well as convection cooking, halogen lights, dual timers, a self-cleaning function and an LCD display. Though the oven also has automatic temperature settings and controls, if the oven temperature seems largely inaccurate, the oven may need to be calibrated.

Oven Temperature

Every Miele oven is calibrated, and the temperature is set in the factory before the oven is shipped to a store or home. Since the temperature is tested in the factory, the oven temperature should be fairly accurate during baking. The oven may vary slightly in baking temperature from ovens you have had in the past because all ovens are different.

Oven Temperature Testing

If you are not sure your Miele oven is heating accurately, set a cooking-grade thermometer in the oven, and press “On” and then “Bake”. Press the pad next to the word “Bake” on the display. The default setting is 375 degrees Fahrenheit. Let the oven heat for at least 10 minutes, and then open the oven and look at the thermometer. If the thermometer reads less than 355 degrees or more than 395 degrees, the oven should be calibrated.

Calibrate the Oven

Calibrate the oven by selecting “Bake” and using the number key pad to set the temperature to 550 degrees Fahrenheit. Immediately press and hold the “Bake” pad until “00” is shown on the display. Release the "Bake" button, and use the key pad to enter in the desired temperature adjustment in 5-degree increments. Wait for the display to return to normal.


There will also be slight variations in oven temperature depending upon the type of cookware used, the amount of food cooked and the placement of the cookware in the oven. Placing cookware in the middle of the oven is best will lead to the best results. Do not push items against the sides of the oven, which can block the vents that provide the air flow and heat, thus affecting the baking results. Contact Miele if the oven temperature remains dramatically different from the entered baking temperature.