Miele 10 102 470 installation instructions Baking chart, Cakes / biscuits

Baking

Baking chart

Cakes / biscuits		￿
	￿	￿	￿
	[°C]		[min]
Sponge mix1)
Tart / flan base (2 eggs) 1)	150–170	1	20–25
Sponge cake (4 to 6 eggs) 1)	150–170	1	25–35
Whisked sponge cake 1) 2)	160	1	25–35
Swiss roll 1)	150–170	1	20 –25
Yeast mixtures and quark dough
Proving dough	50	5)	15–30
Gugelhupf	140–160	1	50–60
Stollen	140–160	1	55–65
Streusel cake	140–160	1	35–45
Fresh fruit cake (tray)	150–170	1	40–50
White bread	150–170	1	40–50
Wholegrain bread	160–180 3)	1	50–60
Pizza (tray) 1)	160–180	1	35–45
Onion tart	160–180	1	35–45
Apple turnovers (1 [2] tray(s))	140–160	1 [1+3 4)]	25–30
Choux pasty 1), Eclairs (1 [2] tray(s))	150–170	1 [1+3 4)]	30–40
Puff pastry (1 [2] tray(s))	160–180	1 [1+3 4)]	20–25
Meringues, Macaroons (1 [2] tray(s))	120–140	1 [1+3 4)]	25–50

The data for the recommended function is printed in bold.

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.

In general, if a range of temperatures is given, it is best to select the lower temperature and to check the food after the shortest time.

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