Miele H2265E - Yeast and Quark Doughs

Baking
56
Yeast and quark doughs
Cakes/
biscuits


[°F/°C]


[min]
Gugelhupf
 300–325/150–160
2
1)
50–60
 325–340/160–170 1 50–60
Stollen
 300–325/150–160
2
1)
45–65
 325–340/160–170
2
1)
45–60
Streusel cake
 300–325/150–160
2
1)
35–45
 340–350/170–180
2
1)
35–45
Fresh fruit cake (tray)
 325–340/160–170
2
1)
40–50
 325–340/160–170
2
1)
45–55
Apple turnovers (1tray)
 300–325/150–160
2
1)
25–30
 325–340/160–170
2
1) 2)
25–30
Apple turnovers (2trays)  300–325/150–160
1+3
1)
25–30
3)
Function / Convection Bake / Surround
Temperature / Shelf level / Duration
1) If you are using FlexiClip runners (depending on model), fit them one level lower.
2) For yeast dough. For quark dough use shelf level 3.
3) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.