Miele H 2265-1 E - Cooking Charts; Batter

Cooking charts
85
Batter
Cakes/biscuits
(accessories)


[°C]


[min]
Muffins (1tray)
 150–160 2 25–35
Muffins (2trays)  150–160 1+3
30–40
3
Small cakes (1tray)*
 150
2
2
25–35

160
1
3
2
20–30
Small cakes (2trays)* 
150
1
2+4
2
25–35
Madeira cake (loaf tin, 30cm)
 150–160 2 60–70

155–165
1
2 60–70
Marble, nut cake (loaf tin, 30cm)
 150–160 2 55–65
 150–160 2 60–70
Marble, nut cake (ring tin/Bundt cake tin,
26cm)
 150–160 2 55–65
 150–160 2 55–65
Fresh fruit cake (tray)
 160–170 2 45–55
 155–165 1 45–55
Fresh fruit cake (springform cake tin, 26cm)
 150–160 2 55–65

170–180
1
1 35–45
Flan base (flan base tin, 28cm)
 150–160 2 25–35

170–180
1
2 15–25
Function, Temperature, Shelf level, Cooking duration, Fan plus, Con-
ventional heat
*
The settings also apply for testing in accordance with EN60350-1.
1
Pre-heat the oven before putting food inside. Do not use the Booster function for this
purpose.
2
Remove the FlexiClip runners if fitted.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.