Baking Chart - Miele H 348 B2 Operating Instructions Manual

Baking chart

Creamed mixture
Madeira cake
Rich fruit cake (20 cm)
Victoria sandwich (tin)
Fudge brownies (tray)
Date and walnut cake
Cookies
1) 3)
Small cakes
Whisked mixture
1) 3)
Souffle
1) 3)
Flan base
1) 3)
Swiss roll
Rubbed-in mixture
Sweet pastry base
Scones
Crumble
1)
Teabread
Shortbread
1)
Apple pie
2)
Savoury pastry
Yeast mixtures
Wholemeal rolls
Lardy cake
Stollen
White bread
1)
Wholemeal bread
1) 3)
Pizza (tray)
Hot cross buns
1) 3)
Choux pastry , Eclairs
1)
Flaky pastry
1)
Meringues
Macaroons
Meringues
1) Pre-heat oven when using "Conventional A" heat.
2) Pre-heat oven when using "Fan Heat D" and "Conventional A" heat.
3) Do not switch on "Rapid heat-up Ä" during the heating up phase.
28
Fan Heat D
Temperature rec. runner from
in °C
150 – 170
–
160 – 170
160 – 170
-
150 – 170
150 – 170
180 – 190
160 – 180
160 – 180
150 – 170
200 – 210
170
160 – 180
160
150 – 170
190 – 210
-
-
150 – 170
160 – 180
190 – 210
170 – 190
170
160 – 180
170 – 190
120 – 140
60 – 70
Time
bottom in mins.
1 50 – 60
-
1 20 – 25
1 25 – 30
-
1, 3 15 – 20
1, 2, 4 20 – 25
2 25 – 30
1 20 – 25
1 20 – 25
1 20 – 25
1, 3 20 – 25
1 30 – 35
1 60 – 115
1
1 55 – 75
1 25 – 35
-
-
1 45 – 65
1 40 – 50
1 60 – 70
1 40 – 50
1, 3 20 – 25
1, 3 30 – 40
1, 3 20 – 25
1, 2, 4 30 – 50
1 3 - 4 hrs
–
-
20
-
-