Operating and Installation instructions
Table Of Contents
- Contents
- IMPORTANT SAFETY INSTRUCTIONS
- Overview
- Control panel
- Description of functions
- Before using for the first time
- Modes / Programs / Menus
- Operation: Steam cooking
- Operation: Combination cooking mode
- Operation: Functions without steam
- Quick guide
- Interrupting operation
- Additional functions
- Setting additional durations
- Turning off automatically
- Switching on and off automatically
- Sequence of an automatic cooking process
- Rapid PreHeat
- Switching off Rapid PreHeat
- Changing the operating mode
- Changing settings during a cooking process
- Changing the temperature
- Changing the core temperature
- Changing the broil level
- Changing the cooking duration
- Deleting a cooking duration
- Deleting a finish time
- Canceling cooking
- MasterChef
- Favorites
- Timer
- General notes
- Steam cooking
- Sous-vide (vacuum) cooking
- Special modes
- Roast probe
- Roast
- Bake
- Broil
- Settings
- Cleaning and care
- Frequently asked questions
- Optional accessories
- IMPORTANT SAFETY INSTRUCTIONS - INSTALLATION
- Detailed dimensions of oven front
- Installation dimensions
- Installation
- Electrical connection
- Caring for the environment
- Technical service, data plate, warranty
- MieleCare
Bake
124
Baking chart
Baked good Stage Operating
mode
[F / °C] [%] min
Sponge
Baking tray – 300-355 /
150–180
– 25
Springform pan – 320-340 /
160–170
– 25–35
Puff pastry
Filled 1
2
3
4
210/100
375-410/190
–210
375-410/190
–210
375-410/190
–210
100
90
75
0
7
10
5
6
Small pastry* – 355/180 – 15
Choux pastry
Cream puffs / Éclairs – 300-365/150
–185
0 50
Yeast dough
Bagels 1
2
210/100
395/200
100
0
10
24
Baguettes, spelt bread 1
2
3
4
105/40
125/50
410/210
355-410/180
–210
100
100
50
0
8
4
6
30
Butter Cake 1
2
320/160
250-330/120
–165
90
0
15
10
Croissants 1
2
3
195/90
320/160
320-410/160
–190
100
90
0
2
10
27
Triple grain bread 1
2
3
85/30
300/150
300/150
100
50
0
15
10
100