Baking Chart; Intensive Bake - Miele H 5081 BP User Instructions

Baking chart

Intensive bake

Particularly suitable for
– dishes that require a moist topping and crisp base like pizza and quiche
lorraine.
– cakes with a filling where the base has not been pre-baked, e.g. some
cheesecakes.
Cakes / biscuits
Creamed mixture
Fresh fruit cake, with filling (tray)
Rubbed in mixture
Cheesecake
Apple pie
Apricot tart, with filling
Swiss open fruit/savoury flan
Yeast mixtures and quark dough
3)
Pizza (tray)
Onion tart
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) Use a standard setting to pre-heat the oven. Do not use Rapid heat-up to pre-heat the oven.
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.
18
Temperature Recommended
in °C shelf level
150–170
150–170
150–170
150–170
190–210
170–190
170–190
Time
1)
in min.
1 [2] 40–60
2 65–75
2 [1] 50–60
1 [2] 50–60
1 [2] 30–40
2 40–50
2 25–35
2)