Miele HBBL 60 Manual page 41

Freshly prepared baked items
Roll dough out on to a flat work surface
first before placing it in the Gourmet
perforated oven tray. This will avoid the
dough being pressed down into the
perforations.
The following examples are intended as
a guide for settings and times.
Please note that times will vary
according to the recipe and individual
preferences.
White bread (yeast dough)
Function
Burst of steam
Temperature
Shelf level
Duration
Rolls (yeast dough)
Function
Burst of steam
Pre-heat
Temperature
Shelf level
Duration
Moisture plus d
Automatic
180–200 °C
2nd [1st] from the
bottom
25–35 mins
Moisture plus d
1
As soon as the items
are placed in the
oven
Yes
190–200 °C
2nd [1st] from the
bottom
20–30 mins
Pizza (yeast dough)
Function
Pre-heat
Moisture
reduction
Temperature
Shelf level
Duration
Streusel cake (yeast dough)
Function
*) Burst of steam
Temperature
Shelf level
Duration
Onion tart (yeast dough)
Function
*)
Temperature
Shelf level
Duration
Plaited loaf
Function
Bursts of steam
Temperature
Shelf level
Duration
GB - en
Conventional heat
V
Yes
*)
On
190–210 °C
2nd [1st] from the
bottom
30–45 mins
Moisture plus d
Automatic
160–180 °C
2nd [2nd] from the
bottom
40–55 mins
Conventional heat
V
180–200 °C
2nd [1st] from the
bottom
23–35 mins
Moisture plus d
2
After 8 mins + after a
further 10 mins
170–190 °C
2nd [1st] from the
bottom
25–35 mins
*)
*)
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