Miele TX3587 - Page 73

VO
6
[°C]
 +
[min.]
6
[°C]
 +
[min.]
170–190
2)
2 10–20 –––
170–190
2)
2 20–40 –––
150–180
2)
2 20–45 –––
170–190
2)
2 15–20 –––
50
4)
15–30 – –
160–180 1 50–60 – –
150–170 2 55–65 – –
170–190 2 35–45 – –
170–190
1)
3 40–55 170–190 2 40–55
160–180 2 50–60 – – –
190–210
2)
2 50–60 – – –
220–240 2 10–25 220–240 2 10–20
180–200 2 25–35 170–190 2 25–35
160–180 2 25–30 – – –
180–200
2)
3 30–40 – – –
190–210
2)
2 20–25 – – –
120–140
2)
2 25–50 – – –
U Fan Plus / V Conventional Heat / O Intensive Bake
6 Temperature /  Shelf level / + Baking time
1) Do not use Rapid Heat-up S during the heating-up phase.
2) Pre-heat the oven.
3) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.
4) Place the rack on the floor of the oven, and stand the bowl containing the dough on the
rack.
Baking
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