Choux Pastry, Puff Pastry, Meringue - Miele H 7890 BP Operating And Installation Instructions

Cooking charts

Choux pastry, puff pastry, meringue

Cakes/
Biscuits
Choux buns (1 tray)
Pastry puffs (1 tray)
Pastry puffs (2 trays)
Macaroons (1 tray)
Macaroons (2 trays)
Meringues/pavlovas (1 tray of 6,
each  6 cm)
Meringues/pavlovas (2 trays of 6,
each  6 cm)
 Function,  Temperature,  Booster,  Shelf level,  Cooking duration,
CF Crisp function,  Fan Plus,  Conventional Heat,  On, – Off
1
Release 1 burst of steam 8 minutes into the cooking programme.
2
Switch on the Crisp function 15 minutes into the cooking process.
3
Take the trays out of the oven early if the food has already browned sufficiently before the
specified cooking duration has elapsed.
122


[°C]

170–180

160–170

170–180
 170–180

120–130

120–130

90–100

90–100

 
[min.]
– 1 30–40
– 1
40–50
– 2 20–30
– 1+3
20–30
– 2 25–50
– 1+3
25–50
– 2 120–150
– 1+3 150–180
CF
–
1 2

–
3
–
–
3
–

