Miele H5140B - C Onventional Heat

C o nv entio nal h eat
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 )
1)
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
2) 3)
S mall cakes
2) 3)
(tray )
150 – 170
170 – 190
170 – 190
150 – 170
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
2
2
2
2
2
2
2
2
3
60 – 70
65 – 80
25 – 40
60 – 80
45 – 50
35 – 55
55 – 65
20 – 25
15 – 25
S p o ng e m ix
2 ) 3 )
S ponge cake (3 to 6 eggs)
2) 3)
S ponge cake (2 eggs)
2) 3)
S w iss roll
2) 3)
170 – 190
170 – 190
180 – 200
3
3
3
20 – 35
15 – 20
12 – 16
R u b b ed in m ix tu r e
Tart / flan base
S treusel cake
S mall cakes
2) 3)
(tray )
C heesecake
A pple pie
2)
A pricot tart, w ith filling
2)
S w iss apple pie
2)
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
170 – 190
220 – 240
2
2
3
2
2
2
1
15 – 20
45 – 55
15 – 25
70 – 90
45 – 65
55 – 75
25 – 35
Y east m ix tu r es / 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 )
2) 3)
O nion tart
2)
A pple turnvovers
30 – 50
160 – 180
170 – 190
180 – 200
160 – 180
190 – 210
190 – 210
180 – 200
160 – 180
O ven floor
4)
1
2
5)
2
5)
1
2
1
2
2
15 – 30
50 – 60
35 – 45
40 – 50
50 – 60
50 – 60
30 – 40
25 – 35
25 – 30
C h o u x p astry
2) 3)
, E clairs 180 – 200 3 35 – 45
P u ff p astr y
2)
190 – 210 2 15 – 25
M ering u es
2)
, Macaroons 120 – 140 2 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) P lace the rack on the floor of the oven, and stand the bow l containing the dough on the rack.
5) S helf level for y east dough. F or q uark dough, use shelf level 3.
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
36