Baking Chart - Miele H 4180 Operating Instructions Manual

Baking chart

Creamed mixture
Sponge cake
Ring cake
1)
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
1) 3)
Flan base
1) 3)
Small cakes (tray)
1) 3)
Sponge mix
Sponge cake (3 to 6 eggs)
Sponge cake (2 eggs)
1) 3)
Swiss roll
Rubbed in mixture
Tart / flan base
Streusel cake
1) 3)
Small cakes (tray)
Cheesecake
1)
Apple pie
Apricot tart, with filling
2)
Swiss apple pie
Yeast mixtures and quark dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
Stollen
White bread
Wholegrain bread 2)
1) 3)
Pizza (tray)
1)
Onion tart
Apple turnovers
1) 3)
Choux pastry , Eclairs
1)
Puff pastry
1)
Meringues , Macaroons
Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
1) Pre-heat the oven when using Conventional CB .
2) Pre-heat the oven when using Fan plus Y and Conventional CB.
3) Do not use Rapid heat-up during the heating up phase.
4) Take baking trays out of the oven at different times if the food is sufficiently browned before the
specified time has elapsed.
5) The shelf levels are counted from the bottom of the oven upwards (1 = lowest; 4 = highest).
44
1) 3)
1) 3)
1)
Fan plus Y
Temp. Recommended
in °C shelf level
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170
150 - 170 1, 2, 4
160 - 180
160 - 180
160 - 180
150 - 170
150 - 170
150 - 170 1, 2, 4
150 - 170
150 - 170
150 - 170
190 - 210
150 - 170
150 - 170
160 - 180
150 - 170
160 - 180
170 - 190
170 - 190
170 - 190
150 - 170
160 - 180
170 - 190
120 - 140 1, 2, 4
Time
5)
in mins.
1 50 - 70
1 65 - 80
1 25 - 30
1 70 - 80
1 45 - 50
1 35 - 45
1 55 - 65
1 25 - 30
4)
20 - 25
1 25 - 35
1 20 - 25
1 20 - 25
1 20 - 25
1 45 - 55
4)
15 - 25
1 70 - 90
1 50 - 70
1 55 - 75
1 25 - 35
1 50 - 60
1 35 - 45
1 40 - 50
1 45 - 65
1 40 - 50
1 50 - 60
1 40 - 50
1 25 - 35
4)
1, 3 25 - 30
4)
1, 3 30 - 40
4)
1, 3 20 - 25
4)
25 - 50