Conventional V - Miele H 4312 B Operating And Installation Instructions

Conventional V

Cakes / biscuits
Creamed mixture
Sponge cake
Ring cake
Foam cake (tray)
Marble, nut cake (tin)
Fresh fruit cake, with filling (tray)
Fresh fruit cake (tray)
Fresh fruit cake (tin)
3)
Flan base
3)
Biscuits (tray)
3)
Sponge mix
Sponge cake (3 to 6 eggs)
Sponge cake (2 eggs)
3)
Swiss roll
Rubbed in mixture
Tart / flan base
Streusel cake
3)
Biscuits (tray)
Cheesecake
Apple pie
Apricot tart, with filling
Swiss apple pie
Yeast mixtures and quark dough
To prove dough
Guglhupf
Streusel cake
Fresh fruit cake (tray)
White bread
Wholegrain bread
3)
Pizza (tray)
Onion tart
Apple turnovers
3)
Choux pastry , Eclairs
Puff pastry
Meringues, Macaroons
1) Pre-heat the oven.
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) Do not use Rapid heat-up S during the heating-up phase.
4) Place the rack on the floor of the oven, and stand the bowl containing the dough on the rack.
The information given in this chart is intended only as a guide.
Select the lowest temperature quoted and check the food at the end of the shortest duration quoted.
1)
3)
3)
Temperature Recommended
in °C shelf level
150 – 170
170 – 190
170 – 190
150 – 170
170 – 190
170 – 190
160 – 180
170 – 190
170 – 190
170 – 190
170 – 190
180 – 200
170 – 190
170 – 190
170 – 190
170 – 190
170 – 190
170 – 190
220 – 240
50 Oven floor
160 – 180
170 – 190
180 – 200
180 – 200
190 – 210
190 – 210
180 – 200
160 – 180
180 – 200
190 – 210
120 – 140
Baking chart
Duration
in min.
1 60 – 70
1 65 – 80
2 25 – 40
1 60 – 80
2 45 – 50
2 35 – 45
1 55 – 65
1 20 – 25
2 12 – 20
1 20 – 35
1 15 – 20
2 12 – 16
2 15 – 20
2 45 – 55
2 10 – 20
1 70 – 90
1 45 – 65
1 55 – 75
1 25 – 35
4)
15 – 30
1 50 – 60
2 35 – 45
2 40 – 50
1 40 – 50
2 50 – 60
1 30 – 40
1 25 – 35
2 25 – 30
2 25 – 35
2 15 – 25
2 25 – 50
2)
25