Miele DGC 7250 - Choux Pastry, Puff Pastry, Meringue

Cooking charts
115
Choux pastry, puff pastry, meringue
Cakes/Biscuits
(accessories)


[°C]



[min.]
+HFC: -HFC:
Choux buns (1tray)
 160–170 – 1 2
35–45
2
Pastry puffs (1tray)
 180–190 – 1 2 20–30
Pastry puffs (2trays)
 180–190 –
1+3
1
1+3
20–30
3
Macaroons (1tray)
 120–130 – 1 2 25–50
Macaroons (2trays)
 120–130 –
1+3
1
1+3
25–50
3
Meringues/pavlovas (1tray of 6,
each6cm)
 80–100 – 1 2 120–150
Meringues/pavlovas (2 trays of 6,
each6cm)
 80–100 –
1+3
1
1+3 150–180
 Function, Temperature, Booster, Shelf level (+HFC: with FlexiClip telescopic
runners HFC70-C / -HFC:without FlexiClip telescopic runners HFC70-C), Cooking
duration, Moisture Plus, Fan Plus, On, –Off
1
Fit the FlexiClip telescopic runners HFC70-C (if available) onto the bottom shelf level.
2
Release 1 burst of steam 8minutes into the cooking programme.
3
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.