Conventional Heat V - Miele H 5900 B Operating And Installation Instructions

Conventional heat V

Creamed mixture
Sponge cake
Ring cake
3)
Muffins
Marble cake (tin)
Fresh fruit cake with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
3)
Flan base
3)
Biscuits (tray)
Sponge mix
3)
Sponge cake
Sponge flan base (2 eggs)
3)
Swiss roll
Rubbed in mixture
3)
Tart/flan base
Streusel cake (tray)
Small cakes/biscuits
Cheesecake
3)
Apple pie
Apricot tart, glazed
2), 3)
Swiss apple pie
Yeast mixtures and quark dough
Streusel cake (tray)
Fresh fruit cake (tray)
Gugelhupf
Stollen
White bread
2), 3)
Wholegrain bread
3)
Pizza (tray)
3)
Onion tart (tray)
3)
Apple turnovers
Choux pastry, Eclairs
3)
Puff pastry
Meringues, Macaroons
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 lower temperature and
to check the food after the shortest time.
3)
3)
3)
3)
Conventional heat
Temperature Recommended
in °C shelf level
150–170
160–180
160–180
150–170
160–180
170–190
160–180
170–190
160–180
160–180
160–180
160–180
170–190
160–180
160–180
160–180
160–180
160–180
190–210
160–180
170–190
140–160
150–170
160–180
180–200
190–210
180–200
160–180
180–200
190–210
120–140
Baking chart
Duration
in min.
1 60–70
1 65–80
2 20–40
1 65–80
2 40–50
2 30–45
1 45–65
1 20–25
2 15–30
1 30–40
1 20–25
2 15–20
1 15–20
2 45–55
2 15–25
1 80–95
1 60–80
1 50–70
1 25–40
2 50–60
2 55–65
1 45–65
2 55–65
1 50–60
1 50–60
2 30–40
2 25–40
2 25–30
2 35–45
2 15–25
2 25–50
1)
25