Miele H 7164 B Operating And Installation Instructions page 5

Contents
Cooking charts .................................................................................................. 89
Batter................................................................................................................... 89
Shortcrust pastry................................................................................................. 90
Yeast dough ........................................................................................................ 91
Quark dough........................................................................................................ 92
Sponge mixture ................................................................................................... 93
Choux pastry, puff pastry, meringue................................................................... 94
Savoury dishes .................................................................................................... 95
Beef ..................................................................................................................... 96
Veal...................................................................................................................... 98
Pork ..................................................................................................................... 99
Lamb, game ........................................................................................................ 100
Poultry, fish.......................................................................................................... 101
Notes for test institutes .................................................................................... 102
Test food according to EN 60350-1 .................................................................... 102
Energy efficiency class according to EN 60350-1............................................... 103
Data sheet for household ovens .................................................................... 103
Copyrights and licences ................................................................................... 104
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