Choux Pastry, Puff Pastry, Meringue, Scones, Flans - Miele HR1956 Operating Instructions Manual

Baking

Choux pastry, puff pastry, meringue, scones, flans

Cakes /
biscuits
Choux buns (1 tray)
Puff pastry (1 tray)
Meringues (1 tray)
Scones (1 tray)
Fruit/cheesecake (1 tray)
 Function /  Fan plus /  Moisture plus /  Conventional heat
 Intensive bake /  Temperature /  Shelf level /  Duration
1) Pre-heat the oven.
2) Set the function and temperature and also select
On
.
3) 1 burst of steam, immediately after placing food in oven
4) Switch the catalyser off before starting the cooking process. Select
Off
– .
90


[°C]
1) 2)

160–170
1) 2)

180–190
1) 3)

170–180
1)

170–180
1) 4)

190–200
3)

170–180
1)

110–120
1)

120–130
1)

180–190
1)

210–220
1) 2)

200–210
1) 2)

230–240
Open further settings


[min]
2 40–50
3 40–50
2 35–45
2 20–25
3 15–25
2 25–35
2 90–120
3 100–120
2 18–25
3 15–25
2 30–40
2 35–45
Crisp function
–
Settings Catalyser
–
–