Miele 09 855 050 Notes for baking, Combi Steam, Baking pans, Universal tray, Parchment paper

Baking

Combi Steam

The shiny finish on bread, bread rolls and puff pastry is achieved by cooking it with steam (maximum moisture, low temperature) in cooking stage 1. Browning takes place with high moisture and high temperature. The baking will become dryer with low moisture and high temperature.

Bake pre-baked bread rolls with 90% moisture at the temperature given by the manufacturer on the packaging.

Notes for baking

Remove the grease filter from the back wall. Otherwise results can be uneven. (Exception: Fruit tarts, pizza with extra toppings).

Baking pans

Dark-colored pans conduct heat more quickly to the mixture. Shiny metal pans reflect heat. Therefore cakes take longer to bake in these pans.

Universal tray

Thanks to the anti-stick properties of the surface with the "PerfectClean" finish, the universal tray does not require greasing before baking.

Parchment paper

Parchment paper is required for:

–pretzels, the baking soda (or bakers lye) used may damage the "PerfectClean" surface.

–batters that may quickly stick due to their high egg white content, such as biscuits, meringues or macaroons.

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