Yeast Dough - Miele Oven Operating And Installation Instructions

Yeast dough

Cakes/biscuits
(accessories)
Bundt cake (wire rack, Bundt cake tin,
1
 24 cm)
Stollen (1 tray)
Streusel cake with/without fruit (1 tray)
Fresh fruit cake (1 tray)
Apple turnovers/raisin whirls (1 tray)
Apple turnovers/raisin whirls (2 trays)
White bread, free-form (1 tray)
White bread (wire rack, loaf tin, 30 cm)
Wholegrain bread (wire rack, loaf tin,
1
30 cm)
Proving yeast dough (wire rack)
 Operating mode,  Temperature,  Shelf level (+HFC with FlexiClip runners
HFC 70-C / -HFC without FlexiClip runners HFC 70-C),  Cooking duration,  Fan plus,
 Conventional heat
1
Use a dark coloured, matt baking tin and place it centrally on the wire rack.
2
Pre-heat the oven before putting food inside. Do not use the Booster  operating mode for
this purpose.
3
Fit the FlexiClip runners HFC 70-C (if available) onto the bottom shelf level.
4
Place the wire rack on the floor of the oven and stand the bowl containing the dough on the
wire rack. Depending on the size of the bowl, you may need to remove the side runners.
5
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.


[°C]

150–160

160–170

150–160

160–170
 160–170

170–180

160–170

170–180

160–170

160–170 1+3

180–190

190–200
1
 180–190
 190–200

180–190
 200–210

30–35
Cooking charts

[min]
+HFC -HFC
1 2 50–60
1 1 50–60
1 2 55–65
1 2 55–65
1 2 40–50
2 3 45–55
1 2 45–55
2 3 45–55
1 2 25–35
3
1+3
30–40
1 2 35–45
1 2 30–40
1 2 35–45
2
1 2 30–40
1 2 55–65
2
1 2 45–55
4 4
– –

5
–
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