Miele H 4112 B Manuel d'utilisateur télécharger pdf (Page 25)

Conventional heat

Cakes / biscuits Temperature

in °C

Recommended

shelf level

Duration

in min.

Creamed mixture

Sponge cake

Ring cake

Foam cake (tray)

Marble, nut cake (tin)

Fresh fruit cake, with filling (tray)

Fresh fruit cake (tray)

Fresh fruit cake (tin)

Flan base

Biscuits

(tray)

150 – 170

170 – 190

150 – 170

170 – 190

160 – 180

170 – 190

60–70

65–80

25–40

60–80

45–50

35–45

55–65

20–25

12–20

Sponge mix

Sponge cake (3 to 6 eggs)

Sponge cake (2 eggs)

Swiss roll

170 – 190

180 – 200

20–35

15–20

12–16

Rubbed in mixture

Tart / flan base

Streusel cake

Biscuits

(tray)

Cheesecake

Apple pie

Apricot tart, with filling

Swiss apple pie

170 – 190

220 – 240

15–20

45–55

10–20

70–90

45–65

55–75

25–35

Yeast mixtures and quark dough

To prove dough

Guglhupf

Streusel cake

Fresh fruit cake (tray)

White bread

Wholegrain bread

Pizza (tray)

Onion tart

Apple turnovers

160 – 180

170 – 190

180 – 200

190 – 210

180 – 200

160 – 180

Oven floor

15–30

50–60

35–45

40–50

50–60

30–40

25–35

25–30

Choux pastry

, Eclairs 180 – 200 2 25 – 35

Puff pastry 190 – 210 2 15 – 25

Meringues, Macaroons 120 – 140 2 25 – 50

1) Pre-heat the oven.

2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.

With a pre-heated oven, shorten times by up to 10 minutes.

3) Do not use Rapid heat-up S during the heating-up phase.

4) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.

The information given in this chart is intended only as a guide.

Baking chart

1 2 ... 20 21 22 23 24 25 26 27 28 29 30 ... 55 56

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Miele H 4112 B Manuel d'utilisateur Page 25

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