Miele H2265E - Page 57

Baking
57
Yeast and quark doughs
Cakes/
biscuits


[°F/°C]


[min]
White bread
 350–375/180–190
2
2)
35–45
 375–400/190–200
2
2)
30–40
Wholegrain bread
 350–375/180–190
2
2)
55–65

400–410/200–210
1)
2
2)
45–55
Pizza (tray)
 340–350/170–180
2
2)
35–45

375–400/190–200
1)
2
2) 3)
30–45
 340–350/170–180
2
2) 3)
35–45
Onion tart
 340–350/170–180
2
2)
35–45

350–375/180–190
1)
2
2) 3)
25–35
 340–350/170–180
2
2)
30–40
Proving dough
 Warm
4)
15–30
 Warm
4)
15–30
Function / Convection Bake / Surround / Intensive
Temperature / Shelf level / Duration
1) Preheat the oven. Do not use the Rapid PreHeat function for this.
2) If you are using FlexiClip 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 side runners. If using Surround, please also place the rack on
the oven floor.