Miele H6090B, Инструкции по эксплуатации и монтажу

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Conventional Heat
V
Conventional heat
Temperature
in °C
Recommended
shelf level
Time
in min.
1)
Creamed mixture
Butter cake
Ring cake
Muffins
3)
Marble cake (tin)
Streusel cake (tray)
Apple cake (tin)
Rich fruit cake (4-5 eggs) (tin)
3)
Cup cakes
3)
Biscuits
3)
160–180
160–180
160–180
160–180
160–180
170–190
130–150
170–190
160–180
1
1
2
1
2
2
1
1
2
60–70
65–80
20–40
65–80
40–50
30–45
210–240
20–25
15–30
Whisked mixture
Gateau
3)
Sponge sandwich (3-4 eggs)
3)
Swiss roll
3)
180-200
180-200
180-200 1
1
2 30–40
20–25
15–20
Rubbed in mixture
Tart / flan base
3)
Streusel cake
Small cakes/biscuits
3)
Apple pie
3), 4)
Fruit tart with topping
4)
Quiche
4)
170–190
160–180
160–180
160–180
160–180
160–180 1
2
2
1
1
1 15–20
45–55
15–25
80–95
60–80
50–70
Yeast mixtures
Streusel cake
Fresh fruit cake
Gugelhupf
Stollen
White bread
Dark rye bread
2), 3)
Pizza
3), 4)
Onion tart
3), 4)
Apple turnovers
3), 4)
160–180
170–190
140–160
150–170
160–180
180–200
220-240
180–200
160–180
2
2
1
2
1
1
2
2
2 50–60
55–65
45–65
55–65
50–60
50–60
25–40
25–30
Choux pastry , Eclairs
3)
180–200 2 35–45
Puff pastry
3), 4)
190–210 2 15–25
Meringues , Macarons, Pavlova
3)
120–140 2 25–60
Take note of the temperature range, the shelf levels and the timings.
These take the type of tin, the amount of dough and baking practices into account.
In general, if a range of temperatures/times is given, it is best to select a temperature in the
middle of the range and to check the food after the shortest time.
Baking chart
31
10–25