Conventional Heat - Miele H 5081 BP User Instructions

Conventional heat

Cakes / biscuits
Creamed mixture
Sponge cake
Ring cake
3)
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
3) 4)
Flan base
Small cakes/biscuits
3) 4)
Sponge mix
Sponge cake (2 to 6 eggs)
3) 4)
Swiss roll
Rubbed in mixture
Tart/flan base
Streusel cake
4) 3)
Small cakes (tray)
Cheesecake
3)
Apple pie
Apricot tart, with filling
Swiss open fruit/savoury flan
Yeast mixtures and quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread 3)
3) 4)
Pizza (tray)
3)
Onion tart
Apple turnvovers
4) 3)
Choux pastry , Eclairs
3)
Puff pastry
3)
Meringues , Macaroons
1) The figures in square brackets relate to appliances with three shelf levels, if different.
2) Unless otherwise stated, the times given are for an oven which has not been pre-heated.
With a pre-heated oven, shorten times by up to 10 minutes.
3) Pre-heat the oven.
4) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.
5) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
6) Shelf level for yeast dough. For quark dough, use shelf level 3.
In general, if a range of temperatures/times is given, it is best to select a lower temperature and
to check the food after the shortest time.
3) 4)
(tray)
3) 4)
3)
3)
Temperature Recommended
in °C
150–170
170–190
170–190
150–170
170–190
170–190
160–180
170–190
170–190
170–190
180–200
170–190
170–190
160–180
160–180
170–190
170–190
220–240
50
160–180
170–190
170–190
160–180
190–210
190–210
180–200
160–180
180–200
190–210
120–140
Baking chart
1)
shelf level
2 [1]
2
2
2 [1]
2
2
2
2
3 [2]
3 [2]
2
2
2
3 [2]
2
2
2
1
5)
Oven floor
1[1 or 2]
6)
2
6)
2
1 [2]
2
2
2
2
3 [2]
2
2
Time
2)
in min.
60–70
65–80
25–40
60–80
45–50
35–55
55–65
20–25
15–25
15–35
12–16
15–20
45–55
15–25
85–95
45–65
55–75
35–50
15–30
50–60
35–45
35–50
50–60
50–60
30–45
25–35
25–30
35–45
15–25
25–50
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