Miele HBBL 60, Manual

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Freshly prepared baked items
Roll dough out on to a flat work surface
first before placing it in the Gourmet
perforated oven tray. This will avoid the
dough being pressed down into the
perforations.
The following examples are intended as
a guide for settings and times.
Please note that times will vary
according to the recipe and individual
preferences.
White bread (yeast dough)
Function Moisture plus
d
*)
Burst of steam Automatic
Temperature 180–200 °C
Shelf level 2nd [1st] from the
bottom
Duration 25–35 mins
Rolls (yeast dough)
Function Moisture plus
d
*)
Burst of steam 1
As soon as the items
are placed in the
oven
Pre-heat Yes
Temperature 190–200 °C
Shelf level 2nd [1st] from the
bottom
Duration 20–30 mins
Pizza (yeast dough)
Function Conventional heat
V
Pre-heat Yes
Moisture
reduction On
*)
Temperature 190–210 °C
Shelf level 2nd [1st] from the
bottom
Duration 30–45 mins
Streusel cake (yeast dough)
Function Moisture plus
d
*)
Burst of steam Automatic
Temperature 160–180 °C
Shelf level 2nd [2nd] from the
bottom
Duration 40–55 mins
Onion tart (yeast dough)
Function Conventional heat
V
Temperature 180–200 °C
Shelf level 2nd [1st] from the
bottom
Duration 23–35 mins
Plaited loaf
Function Moisture plus
d
*)
Bursts of steam 2
After 8 mins + after a
further 10 mins
Temperature 170–190 °C
Shelf level 2nd [1st] from the
bottom
Duration 25–35 mins
GB - en
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