Miele H2265BP - Page 57

Baking
57
Yeast mixtures and quark dough
Cakes /
biscuits


[°C]


[min]
White bread
 180–190
2
2)
35–45
 190–200
2
2)
30–40
Wholegrain bread
 180–190
2
2)
55–65

200–210
1)
2
2)
45–55
Pizza (tray)
 170–180
2
2)
30–45

190–200
1)
2
2) 3)
30–45
 170–180
2
2) 3)
30–45
Onion tart
 170–180
2
2)
30–40

180–190
1)
2
2) 3)
25–35
 170–180
2
2)
30–40
Proving dough
 50
4)
15–30
 50
4)
15–30
Function / Fan plus / Conventional heat / Intensive bake
Temperature / Shelf level / Duration
1) Pre-heat the oven. Do not use the Rapid heat-up function for this.
2) If you are using FlexiClip telescopic runners (depending on model), fit them one level
lower.
3) For yeast dough. For quark dough use shelf level 3.
4) The dish can be placed on the oven floor. Depending on the size of the dish, you may
need to remove the shelf runners. If using Conventional heat, please also place the
rack on the oven floor.