Miele H 387-1 B KAT manual Baking chart, Creamed mixture

Baking chart

			Fan Heat D
	Temperature		rec. runner	Time
	in °C		from bottom	in mins.
Creamed mixture
Madeira cake	150	– 170	1	50	– 60
Rich fruit cake		–	–		–
Victoria sandwich (tin)	160	– 170	1	20	– 25
Fudge brownies (tray)	160	– 170	1	25	– 30
Date and walnut cake		–	–		–
Cookies	150	– 170	1, 3	15	– 20
Small cakes 1) 3)	150	– 170	1, 2, 4	20	– 25
Whisked mixture
Souffle 1) 3)	180	– 190	2	25	– 30
Flan base 1) 3)	160	– 180	1	20	– 25
Swiss roll 1) 3)	160	– 180	1	20	– 25
Rubbed-in mixture
Sweet pastry base	150	– 170	1	20	– 25
Scones	200	– 210	1, 3	20	– 25
Crumble	170		1	30	– 35
Teabread 1)	160	– 180	1	60 – 115
Shortbread	160		1	20
Apple pie1)	150	– 170	1	55	– 75
Savoury pastry 2)	190	– 210	1	25	– 35
Savoury quiche		–	–		–
Pear and almond flan		–	–		–
Baked cheesecake		–	–		–
Yeast mixtures
Wholemeal rolls		–	–		–
Lardy cake		–	–		–
Stollen	150	– 170	1	45	– 65
White bread	160	– 180	1	40	– 50
Wholemeal bread 1)	190	– 210	1	60	– 70
Pizza (tray) 1) 3)	170	– 190	1	40	– 50
Hot cross buns	170		1, 3	20	– 25
Choux pastry 1) 3)
Eclairs	160	– 180	1, 3	30	– 40
Flaky pastry 1)	170	– 190	1, 3	20	– 25
Meringues 1)
Macaroons	120	– 140	1, 2, 4	30	– 50
Meringues	60	– 70	1	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".

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