Miele H 6000 - Table of Contents

Contents
4
Foreword................................................................................................................. 3
Introduction ............................................................................................................ 8
Using your oven....................................................................................................... 8
Settings for different sized ovens ............................................................................ 8
Oven function symbols in the recipes...................................................................... 8
Temperatures ........................................................................................................... 8
Durations.................................................................................................................. 8
Shelf level................................................................................................................. 8
Pre-heating............................................................................................................... 9
Heating-up phase .................................................................................................... 9
Crisp function......................................................................................................... 10
Food probe/core temperature................................................................................ 10
Automatic programmes ................................................................................... 10
Moisture plus ................................................................................................... 11
Quantities and weights........................................................................................ 12
Optional accessories........................................................................................... 13
Baking ................................................................................................................... 18
Tips on preparation................................................................................................ 20
Types of flour .................................................................................................... 20
Raising agents .................................................................................................. 20
Dough and mixes.............................................................................................. 20
Bake-off products .................................................................................................. 24
Apple tart ............................................................................................................... 27
Apple sponge......................................................................................................... 28
Apple pie................................................................................................................ 29
Apple streusel with hazelnut brittle........................................................................ 30
Apricot streusel cake ............................................................................................. 31
Belgian sponge cake ............................................................................................. 32
Gateau.................................................................................................................... 33
I. Quark filling.................................................................................................... 34
II. Cappuccino filling ......................................................................................... 35
Butter cake............................................................................................................. 36
Classic rich fruit cake ( 15 cm)............................................................................ 38
Classic rich fruit cake ( 20 cm)....................................................................... 40
Classic rich fruit cake ( 25 cm)....................................................................... 41
Fruit flan with puff pastry ....................................................................................... 42
Fruit flan with shortcrust pastry ............................................................................. 43
Gugelhupf .............................................................................................................. 44
Plaited walnut loaf.................................................................................................. 45