Miele Oven - Page 81

VO
6
[°C]
³ +
[min]
6
[°C]
³ +
[min]
150–170 1 60–70 – – –
160–180 1 65–80 – – –
160–180 2 25–50 –––
160
3)
1 18–25 –––
––––––
160–180 2 25–40 –––
150–170 1 60–80 – – –
160–180 2 40–50 –––
160–180 2 35–45 –––
160–180 1 45–65 – – –
170–190 1 20–25 – – –
160–180
3)
2 15–25 – – –
170–190 1 15–20 – – –
160–180 2 45–55 –––
160–180 2 15–25 – – –
160
3)
2 15–30 –––
160–180 1 85–95 150–170 2 75–90
180 1 80–95 –––
160–180 1 60–70 150–170 1 55–65
160–180 1 55–75 140–160 1 50–60
220–240
3) 5)
1 30–40 190–210
3)
1 30–40
U Fan plus / V Conventional heat / O Intensive bake
6 Temperature / ³ Shelf level / + Duration
1) Switch off Rapid heat-up during the heating-up phase. To do this select "Open further
settings - Rapid heat-up - Off".
2) The settings also apply for testing in accordance with EN 60350.
3) Pre-heat the oven.
4) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
5) Select "open further settings – Crisp function – On".
6) Switch the catalyser off (see "Settings – Catalyser").
Baking
81