Miele DGC 6705, Инструкции по эксплуатации и монтажу

Страница: 100 / 164

Baking table
The times and temperatures given in the tables are recommendations only.
Baked goods Operating mode Stage Temp.
in °F / °C
Moisture
Level in %
Duration
in
minutes
Sponge
Baking Tray Convection Bake 300-355 / 150-180 - 25
Spring Form Pan Surround 320-340 / 160-170 - 25-35
Puff Pastry
Filled Combi Steam with
Convection Bake 1 212 / 100 100 7
2 375-410 / 190-210 90 10
3 375-410 / 190-210 75 5
4 375-410 / 190-210 0 6
Small Pastry* Surround - 355 / 180 - 15
Choux Pastry
Cream Puffs / Eclairs Combi Steam with
Convection Bake 300-365 / 150-185 - 50
Yeast Dough
Bagels Combi Steam with
Convection Bake 1 212 / 100 100 10
2 395 / 200 0 24
Baguettes /
Spelt Bread Combi Steam with
Convection Bake 1 105 / 40 100 8
2 125 / 50 100 4
3 410 / 210 50 6
4 355-410 / 180-210 0 30
Croissants Combi Steam with
Convection Bake 1 195 / 90 100 2
2 320 / 160 90 10
3 320-410 / 160-190 0 27
Multi-grain Bread Combi Steam with
Convection Bake 1 85 / 30 100 15
2 300 / 150 50 10
3 300 / 150 0 100
Flatbread Combi Steam with
Surround 1 105 / 40 100 10
2 125 / 50 100 2
3 410 / 210 0 6
4 310-375 / 155-190 0 25
Braided Loaf Combi Steam with
Surround 1 105 / 40 100 8
2 125 / 50 100 2
3 395 / 200 50 10
4 320-395 / 160-200 0 12
White Bread Combi Steam with
Convection Bake 1
2
3
4 105 / 40
125 / 50
410 / 210
430 / 220
100
100
50
0
8
4
6
25-50
Baking
100