Miele HBBL 60 Manual page 8

AU, NZ - en
Use
Colour differences in the enamelling
around the edges of the perforations
may occur due to the production
process. They do not affect the use or
quality of the tray.
The PerfectClean treated surface of the
Gourmet perforated baking tray has
excellent anti-stick qualities and is easy
to clean. It is not necessary to grease the
tray or use baking paper before baking.
Do not use a ceramic knife on
PerfectClean treated surfaces as it
could cause scratching.
However, a conventional knife with a
metal blade can be used to cut food
directly on the tray.
The maximum load of the Gourmet
perforated baking tray is 15 kg.
Freshly prepared baked goods
Roll the dough onto a smooth, flat surface
first and then transfer it to the baking tray
to avoid the dough from being pushed
into the perforations too much.
The following examples are meant to be
guides for settings and times.
However, times may vary depending on
the recipe used.
White bread (yeast mixture)
Function
Burst of steam
Temperature
Shelf level
Baking time
8
Moisture Plus d
Automatic
180–200 °C
2 [1]
25–35 min.
Bread rolls (yeast mixture)
Function
Burst of steam
Pre-heat
Temperature
Shelf level
Baking time
Pizza (yeast mixture)
Function
Pre-heat
Moisture
reduction
Temperature
Shelf level
Baking time
Streusel cake (yeast mixture)
Function
Burst of steam
Temperature
Shelf level
Baking time
Onion tart (yeast mixture)
Function
Temperature
Shelf level
*)
Baking time
Moisture Plus d
1
Immediately after
placing in the oven
Yes
190–200 °C
2 [1]
20–30 min.
Conventional heat
V
Yes
*)
On
190–210 °C
2 [1]
30–45 min.
Moisture Plus d
Automatic
160–180 °C
2 [2]
40–55 min.
Conventional heat
V
180–200 °C
2 [1]
23–35 min.
*)
*)