Miele HBBL 60, Руководство пользователя

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Use
Colour differences in the enamelling
around the edges of the perforations
may occur due to the production
process. They do not affect the use or
quality of the tray.
The PerfectClean treated surface of the
Gourmet perforated baking tray has
excellent anti-stick qualities and is easy
to clean. It is not necessary to grease the
tray or use baking paper before baking.
Do not use a ceramic knife on
PerfectClean treated surfaces as it
could cause scratching.
However, a conventional knife with a
metal blade can be used to cut food
directly on the tray.
The maximum load of the Gourmet
perforated baking tray is 15 kg.
Freshly prepared baked goods
Roll the dough onto a smooth, flat surface
first and then transfer it to the baking tray
to avoid the dough from being pushed
into the perforations too much.
The following examples are meant to be
guides for settings and times.
However, times may vary depending on
the recipe used.
White bread (yeast mixture)
Function Moisture Plus
d
*)
Burst of steam Automatic
Temperature 180–200 °C
Shelf level 2 [1]
Baking time 25–35 min.
Bread rolls (yeast mixture)
Function Moisture Plus
d
*)
Burst of steam 1
Immediately after
placing in the oven
Pre-heat Yes
Temperature 190–200 °C
Shelf level 2 [1]
Baking time 20–30 min.
Pizza (yeast mixture)
Function Conventional heat
V
Pre-heat Yes
Moisture
reduction On
*)
Temperature 190–210 °C
Shelf level 2 [1]
Baking time 30–45 min.
Streusel cake (yeast mixture)
Function Moisture Plus
d
*)
Burst of steam Automatic
Temperature 160–180 °C
Shelf level 2 [2]
Baking time 40–55 min.
Onion tart (yeast mixture)
Function Conventional heat
V
Temperature 180–200 °C
Shelf level 2 [1]
Baking time 23–35 min.
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