Miele H 373 Pyrolytic Operations Instructions download pdf (Page 40)

Baking chart

Fan Heat D

Temperature

in °C

rec. runner

from bottom

Time

in mins.

Creamed mixture

Madeira cake

Rich fruit cake

Victoria sandwich (tin)

Fudge brownies (tray)

Date and walnut cake

Small cakes

1) 3)

150 – 170

–

160 – 170

–

150 – 170

–

1, 3

1, 2, 4

50 – 60

–

20 – 25

25 – 30

–

15 – 20

20 – 25

Whisked mixture

Souffle

1) 3)

Flan base

1) 3)

Swiss roll

1) 3)

180 – 190

160 – 180

25 – 30

20 – 25

Rubbed-in mixture

Sweet pastry base

Scones

Crumble

Teabread

Shortbread

Apple pie

Savoury pastry

Savoury quiche

Pear and almond flan

Baked cheesecake

150 – 170

200 – 210

170

160 – 180

160

150 – 170

190 – 210

–

1, 3

–

20 – 25

30 – 35

60 – 115

55 – 75

25 – 35

–

Yeast mixtures

Wholemeal rolls

Lardy cake

Stollen

White bread

Wholemeal bread

Pizza (tray)

1) 3)

Hot cross buns

–

150 – 170

160 – 180

190 – 210

170 – 190

170

–

1, 3

–

45 – 65

40 – 50

60 – 70

40 – 50

20 – 25

Choux pastry

1) 3)

Eclairs 160 – 180 1, 3 30 – 40

Flaky pastry

170 – 190 1, 3 20 – 25

Meringues

Macaroons

Meringues

120 – 140

60 – 70

1, 2, 4

30 – 50

3 – 4 hours

1) Pre-heat the oven when using "Conventional A" heat.

2) Pre-heat the oven when using "Fan Heat D" and "Conventional A" heat.

3) Switch off "rapid heat-up".

Baking chart

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Miele H 373 Pyrolytic Operations Instructions Page 40

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