Choux Pastry, Puff Pastry, Meringue - Miele H 2766 BP Manual

Cooking charts

Choux pastry, puff pastry, meringue

Cakes/biscuits
(accessories)
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)
 Operating mode,  Temperature,  Shelf level (+HFC: with FlexiClip runners HFC 70-C /
-HFC: without FlexiClip runners HFC 70-C),  Cooking duration,  Fan plus
1
Fit the FlexiClip runners HFC 70-C (if available) onto the bottom shelf level.
2
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.
84


[°C]
+HFC -HFC

160–170

180–190

180–190 1+3

120–130

120–130 1+3

80–100

80–100


[min]
1 2 30–40
1 2 20–30
1
1+3
20–30
1 2 25–50
1
1+3
25–50
1 2 120–150
1
1+3 150–180
1+3
2
2