Miele H5140B - Bak Ing C H Ar T; F an Plus

F an p lu s
C ak es / b isc u its
T em p er atu r e
in ° C
R ec o m m end ed
sh elf lev el
D u r atio n
1 )
in m in.
C r eam ed m ix tu r e
S ponge cake
R ing cake
F oam cake (tray )
Marble, nut cake (tin)
F resh fruit cake w ith filling (tray )
F resh fruit cake (tray )
F resh fruit cake (tin)
F lan base
3)
S mall cakes/biscuits
3)
(tray )
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
2
2
2
2
2
2
2
2
1, 3
4)
60 – 70
65 – 80
25 – 40
60 – 80
45 – 50
35 – 55
55 – 65
25 – 30
20 – 25
S p o ng e m ix
3 )
S ponge cake (3 to 6 eggs)
3)
S ponge cake (2 eggs)
3)
S w iss roll
2)
160 – 180
160 – 180
160 – 180
2
2
2
25 – 35
20 – 25
20 – 25
R u b b ed in m ix tu r e
Tart / flan base
S treusel cake
S mall cakes/biscuits
3)
(tray )
C heese cake
A pple pie
A pricot tart w ith topping
S w iss apple pie
2)
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
150 – 170
190 – 210
2
2
1, 3
4)
2
2
2
2
20 – 25
45 – 55
15 – 25
70 – 90
50 – 70
55 – 75
25 – 35
Y east m ix tu r e / q u ar k d o u g h
To prove dough
G uglhupf
S treusel cake
F resh fruit cake (tray )
W hite bread
W holegrain bread
2)
P iz z a (tray )
3)
O nion tart
A pple turnvovers
30 – 50
150 – 170
150 – 170
160 – 180
160 – 180
170 – 190
170 – 190
170 – 190
150 – 170
O ven floor
5)
2
2
2
2
2
2
2
1, 3
4)
15 – 30
50 – 60
35 – 45
40 – 50
40 – 50
50 – 60
35 – 45
35 – 45
25 – 30
C h o u x p astry
3)
, E clairs 160 – 180 1, 3
4)
30 – 40
P u ff p astr y 170 – 190 1, 3
4)
20 – 25
M ering u es, Macaroons 120 – 140 1, 3
4)
25 – 50
1) U nless otherw ise stated, the times given are for an oven w hich has not been pre-heated.
W ith a pre-heated oven, shorten times by up to 10 minutes.
2) P re-heat the oven.
3) S w itch R apid heat-up S off during the heating-up phase.
4) Take baking tray s out of the oven early if the food is sufficiently brow ned before the
specified time has elapsed.
5) P lace the rack on the floor of the oven, and stand the bow l containing the dough on the rack.
In g ener al, if a r ang e o f tem p er atu res/tim es is g iv en, it is b est to selec t a lo w er tem p eratu r e and
to c h ec k th e fo o d after th e sh o r test tim e.
Bak ing c h ar t
35