Miele H2160E - Page 55

VO
6
[°C]
µ +
[min]
6
[°C]
µ +
[min]
140–160 1 60–70 – – –
160–180 1 65–80 – – –
150–170 2 25–45 – – –
140
3) 5)
3 20–35 –––
––––––
160–180 2 25–40 – – –
140–160 1 60–80 – – –
160–180 2 45–50 140–160 1 30–35
160–180 2 35–45 – – –
150–170 1 55–65 – – –
160–180 1 20–25 – – –
160–180
3)
2 12–20 – – –
160–180 2 15–20 – – –
160–180 2 45–55 – – –
160–180 2 10–20 – – –
160
3)
2 15–30 –––
––––––
160–180 1 70–90 140–160 1 65–75
170 1 70–90 –––
160–180 1 45–65 140–160 1 50–60
160–180 1 55–75 140–160 1 50–60
210–230
3)
1 25–35 180–200
3)
1 25–30
U Fan plus / V Conventional heat / O Intensive bake
6 Temperature / µ Shelf level / + Duration
1) Do not use Rapid heat-up S during the heating-up phase.
2) The settings also apply for testing in accordance with EN 60350.
3) Pre-heat the oven.
4) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified time has elapsed.
5) Do not use the FlexiClip telescopic runners.
Baking
55