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Intensivbacken O
Speziell geeignet für
Kuchen mit feuchtem Belag, z. B. Pflaumenkuchen, Quiche Lorraine.
Kuchen mit Guss ohne vorher abgebackenem Boden, z. B. Eierschecke.
Kuchen/Gebäck
Temperatur
in °C
Empfohlene
Einschubebene
1)
Zeit
in Min.
2)
Rührteig
Obstkuchen mit Baiser oder Guss (Blech) 150–170 1 [2] 40–60
Knetteig
Quarktorte
Apfeltorte, gedeckt
Aprikosentorte mit Guss
Wähe
150–170
150–170
150–170
190–210
2
2 [1]
1 [2]
1 [2]
65–75
50–60
50–60
30–40
Hefeteig/Quark-Öl-Teig
Pizza (Blech)
3)
Zwiebelkuchen
170–190
170–190
2
2
40–50
25–35
1) Die Angaben in eckigen Klammern gelten für Geräte mit drei Einschubhöhen, wenn abweichend.
2) Die Zeiten gelten, wenn nicht anders angegeben, für einen nicht vorgeheizten Garraum.
Bei einem vorgeheizten Garraum verkürzen sich die Zeiten um ca. 10 Minuten.
3) Während der Aufheizphase nicht die Schnellaufheizung einsetzen (Aufheizphase – normal).
Wählen Sie im Allgemeinen die untere Temperatur und prüfen Sie das Gargut nach der kürzesten Zeit.
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Others manual(s) of Miele H 5061 B

Miele H 5061 B Additional guide - English - 60 pages

Miele H 5061 B User Manual - English - 64 pages

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Miele H 5061 B Additional guide - Dutch - 60 pages

Miele H 5061 B User Manual - Dutch - 72 pages


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