Miele H 277 B User Manual download pdf (Page 32)

Baking Recommendations

Convection

Temperature

°F/°C

Baking level

(from bottom)

Time

(in mins.)

Creamed mixture

Dried fruit cake

Nut cake (tray)

Nut cake (pan)

Fresh fruit cake with topping (tray)

Fresh fruit cake (tray)

Fresh fruit cake (pan)

Flan base

Small cakes

300-340/150-170

1, 2, 4

70-80

20-25

60-70

45-50

35-45

45-55

25-30

20-25

Whisked mixture

Tart

Tart / Flan base

Swiss roll

320-360/160-180

25-30

20-25

15-20

Kneaded mixture

Tart / Flan base

Nut ring

Crumb cake

Small biscuits

Cheesecake

Apple pie

Apricot tart with topping

Savory pastry

Meat loaf

300-340/150-170

380-410/190-210

340-380/170-190

1, 2, 4

20-25

40-50

15-25

75-85

50-60

50-65

25-35

60-70

Yeast mixtures

Crumb cake

Fresh fruit cake (tray)

Stollen

White bread

Wheat bread

Pizza (tray)

Onion bread

Apple turnovers

300-340/150-170

320-360/160-180

300-340/150-170

320-360/160-180

380-410/190-210

340-380/170-190

320-360/160-180

300-340/150-170

1, 3

35-45

40-50

45-65

40-50

60-70

40-50

35-45

25-30

Choux pastries

Eclairs 320-360/160-180 1, 3 25-30

Flaky pastries

340-380/170-190 1, 3 20-25

Meringues

and

Macaroons 240-290/120-140 1, 2, 4 30-50

Unless otherwise stated, the times given are for an oven which has not been preheated.

With a pre-heated oven, shorten the time by approximately 10 minutes.

1) Pre-heat the oven when using “Top & Bottom Heat”.

2) Pre-heat the oven when using “Convection” or “Top & Bottom Heat".

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Miele H 277 B User Manual Page 32

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