Yeast Dough - Miele H 2265-1 BP Operating And Installation Instructions

Cooking charts

Yeast dough

Cakes/Biscuits
(accessories)
Bundt cake (rack, Bundt cake tin,
1
 24 cm)
Stollen (1 tray)
Streusel cake with/without fruit (1 tray)
Fresh fruit cake (1 tray)
Apple turnovers/raisin scrolls (1 tray)
Apple turnovers/raisin scrolls (2 trays)
White bread, free form (1 tray)
White bread (rack, loaf tin, 30 cm)
Wholegrain bread (rack, loaf tin, 30 cm)
Prove yeast dough (rack)
 Function,  Temperature,  Shelf level (+HFC with FlexiClip telescopic runners
HFC 70-C / -HFC without FlexiClip telescopic runners HFC 70-C),  Cooking duration,
 Fan Plus,  Conventional Heat
1
Use a dark coloured, matte baking tin and place it centrally on the rack.
2
Pre-heat the oven before placing the food inside. Do not use the Booster  function for this
purpose.
3
Fit the FlexiClip telescopic runners HFC 70-C (if available) onto the bottom shelf level.
4
Place the rack on the floor of the oven, and stand the bowl with the dough on the rack.
Depending on the size of the dish, you may need to remove the shelf runners.
5
Take the baking trays out of the oven early if the food has already browned sufficiently before
the specified cooking time has elapsed.
82













1

 190–200
1

 200–210



[°C]
+HFC -HFC
150–160 1
160–170 1
150–160 1
160–170 1
160–170 1
170–180 2
160–170 1
170–180 2
160–170 1
3
160–170 1+3
180–190 1
190–200 1
180–190 1
2
1
180–190 1
2
1
4
30–35
–

[min.]
2 50–60
1 50–60
2 55–65
2 55–65
2 40–50
3 45–55
2 45–55
3 45–55
2 25–35
5
1+3
30–40
2 35–45
2 30–40
2 35–45
2 30–40
2 55–65
2 45–55
4
–
–