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

Conventional Heat V

Creamed mixture
Butter cake
Ring cake
3)
Muffins
Marble cake (tin)
Streusel cake (tray)
Apple cake (tin)
Rich fruit cake (4-5 eggs) (tin)
3)
Cup cakes
3)
Biscuits
Whisked mixture
3)
Gateau
Sponge sandwich (3-4 eggs)
3)
Swiss roll
Rubbed in mixture
3)
Tart / flan base
Streusel cake
Small cakes/biscuits
3), 4)
Apple pie
Fruit tart with topping
4)
Quiche
Yeast mixtures
Streusel cake
Fresh fruit cake
Gugelhupf
Stollen
White bread
2), 3)
Dark rye bread
3), 4)
Pizza
3), 4)
Onion tart
3), 4)
Apple turnovers
Choux pastry, Eclairs
3), 4)
Puff pastry
Meringues, Macarons, Pavlova
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.
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Conventional heat
Temperature Recommended
in °C shelf level
160–180
160–180
160–180
160–180
160–180
170–190
130–150
170–190
160–180
180-200
180-200
180-200
170–190
160–180
160–180
160–180
160–180
160–180
160–180
170–190
140–160
150–170
160–180
180–200
220-240
180–200
160–180
180–200
190–210
120–140
Baking chart
Time
in min.
1 60–70
1 65–80
2 20–40
1 65–80
2 40–50
2 30–45
1 210–240
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
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 25–60
1)
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