Cooking Charts; Creamed Mixture - Miele H 2766 BP Manual

Cooking charts

Creamed mixture

Cakes/biscuits
(accessories)
Muffins (1 tray)
Muffins (2 trays)
Small cakes* (1 tray)
Small cakes* (2 trays)
Madeira cake (baking and roasting rack,
1
loaf tin, 30 cm)
Marble, nut cake (baking and roasting rack,
1
loaf tin, 30 cm)
Marble, nut cake (baking and roasting rack,
ring tin/Bundt cake tin,  26 cm)
Fresh fruit cake (1 tray)
Fresh fruit cake (baking and roasting rack,
springform cake tin,  26 cm)
Flan base (baking and roasting rack, flan
base tin,  28 cm)
 Operating mode,  Temperature,  Shelf level (+HFC: with FlexiClip runners HFC 70-C /
-HFC: without FlexiClip runners HFC 70-C),  Cooking duration,  Fan plus,  Conven-
tional heat
*
The settings also apply to testing in accordance with EN 60350-1.
1
Use a dark coloured, matt bakeware and place it centrally on the baking and roasting 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
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
80
1
1
1


[°C]
+HFC -HFC

145–155
 150–160 1+3

150
2

160
2

150

150–160
2
 155–165
 150–160

150–160

150–160

150–160

150–160

160–170

155–165
 165–175

150–160
2
 170–180


[min]
1 2 30–40
3
1+3
30–40
1 2 30–40
2 3 20–30
3
1+3 30–40
1+3
1 2 60–70
1 2 60–70
1 2 55–65
1 2 65–75
1 2 55–65
1 2 60–70
1 2 40–50
1 2 55–65
1 2 55–65
1 2 50–60
1 2 25–35
1 2 15–25
4