Miele H 5961 User Instructions page 13

Conventional heat
Temperature Recommended
in °C
150–170
160–180
160–180
160–180
160–180
170–190
160–180
170–190
160–180
160–180
160–180
160–180
170–190
160–180
160–180
160–180
160–180
160–180
190–210
160–180
170–190
140–160
150–170
160–180
180–200
190–210
180–200
160–180
180–200
190–210
120–140
Take note of the temperature range, the shelf levels and the timings.
These take the type of tin, the amount of dough and baking practices into account.
In general, if a range of temperatures and times is given, it is best to select a temperature in the
middle and to check the food after the shortest time.
shelf level in min.
1 60–70
1 65–80
2 25–50
1 60–75
2 40–50
2 35–45
1 45–65
1 20–25
2 15–30
1 30–40
1 20–25
2 15–20
1 15–20
2 45–55
2 15–25
1 65–80
1 60–70
1 50–60
1 25–40
2 50–60
2 55–65
1 45–65
2 55–65
1 50–60
1 50–60
2 30–40
2 25–40
2 25–30
2 35–45
2 15–25
2 25–50
Time Temperature
1)
in °C
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
150–170
150–170
150–170
170–190
–
–
–
–
–
–
170–190
170–190
–
–
–
–
Baking chart
Intensive bake
Recommended-
shelf level in min.
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
1
1
1
1
–
–
–
–
–
–
1
1
–
–
–
–
Time
1)
–
–
–
–
–
–
–
–
–
–
–
–
–
–
–
70–80
55–65
50–60
25–40
–
–
–
–
–
–
35–45
25–40
–
–
–
–
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