Miele H 2265-1 E - Yeast Dough

Cooking charts
87
Yeast dough
Cakes/biscuits
(accessories)


[°C]


[min]
Bundt cake (Bundt cake tin, 24cm)
 150–160 2 50–60
 160–170 1 50–60
Stollen
 150–160 2 55–65
 160–170 2 55–65
Streusel cake with/without fruit (tray)
 160–170 2 40–50
 170–180 3 45–55
Fresh fruit cake (tray)
 160–170 2 45–55
 170–180 3 45–55
Apple turnovers/raisin whirls (1tray)
 160–170 2 25–35
Apple turnovers/raisin whirls (2trays)  160–170 1+3
30–40
3
White loaf (free form)
 180–190 2 35–45
 190–200 2 30–40
White bread (loaf tin, 30cm)
 180–190 2 35–45

190–200
1
2 30–40
Wholegrain bread (loaf tin, 30cm)
 180–190 2 55–65

200–210
1
2 45–55
Proving yeast dough
 30–35
–
2
–
Function, Temperature, Shelf level, Cooking duration, Fan plus,
Conventional heat
1
Pre-heat the oven before putting food inside. Do not use the Booster function for this
purpose.
2
Place the rack on the floor of the oven and stand the bowl containing the dough on the
rack. Depending on the size of the bowl, you may need to remove the side runners.
3
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.