Miele H 2465 BP - Choux Pastry, Puff Pastry, Meringue

Cooking charts
86
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)


[°C]


[min]
+HFC -HFC
Choux buns (1tray)
 160–170 1 2 30–40
Pastry puffs (1tray)
 180–190 1 2 20–30
Pastry puffs (2trays)
 180–190
1+3
1
1+3
20–30
2
Macaroons (1tray)
 120–130 1 2 25–50
Macaroons (2trays)
 120–130
1+3
1
1+3
25–50
2
Meringues/pavlovas (1tray of 6,
each6cm)
 80–100 1 2 120–150
Meringues/pavlovas (2trays of 6,
each6cm)
 80–100
1+3
1
1+3 150–180
Operating mode, Temperature, Shelf level (+HFC: with FlexiClip runners HFC70-C /
-HFC:without FlexiClip runners HFC70-C), Cooking duration, Fan plus
1
Fit the FlexiClip runners HFC70-C (if available) onto the bottom shelf level.
2
Take the trays out of the oven early if the food is sufficiently browned before the specified
cooking duration has elapsed.