Miele H 2265-1 E - Shortcrust Pastry

Cooking charts
86
Shortcrust pastry
Cakes/biscuits
(accessories)


[°C]


[min]
Biscuits (1tray)
 140–150 2 20–30
 150–160 2 25–35
Biscuits (2trays)  140–150 1+3
20–30
3
Drop cookies (1tray)*
 140
2
2
35–45

160
1
3
2
20–30
Drop cookies (2trays)*  140
1+3
2
35–45
3
Flan base (flan base tin, 28cm)
 150–160 2 35–45

170–180
1
2 20–30
Cheesecake (springform cake tin,26cm)
 170–180 2 80–90
 150–160 2 80–90
Apple pie, single crust (springform cake tin,
20cm)*
 160
2
2
90–100
 180
1
2
90–100
Apple pie, double crust (springform cake tin,
26cm)

180–190
1
2 60–70
 160–170 2 60–70
Fresh fruit cake, glazed (springform cake tin,
26cm)
 170–180 2 60–70
 150–160 2 55–65
Fresh fruit cake, glazed (tray)
 170–180 2 50–60
 160–170 2 45–55
Fruit flan (tray)

210–220
1
1 55–65
 180–190 1 35–45
Function, Temperature, Shelf level, Cooking duration, Fan plus, Eco
fan heat, Conventional heat, Intensive bake
*
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.