Miele H2265E User Manual

Baking
56
Yeast and quark doughs
Cakes/
biscuits


[°F/°C]


[min]
Gugelhupf
 300–325/150–160
2
1)
50–60
 325–340/160–170 1 50–60
Stollen
 300–325/150–160
2
1)
45–65
 325–340/160–170
2
1)
45–60
Streusel cake
 300–325/150–160
2
1)
35–45
 340–350/170–180
2
1)
35–45
Fresh fruit cake (tray)
 325–340/160–170
2
1)
40–50
 325–340/160–170
2
1)
45–55
Apple turnovers (1tray)
 300–325/150–160
2
1)
25–30
 325–340/160–170
2
1) 2)
25–30
Apple turnovers (2trays)  300–325/150–160
1+3
1)
25–30
3)
Function / Convection Bake / Surround
Temperature / Shelf level / Duration
1) If you are using FlexiClip runners (depending on model), fit them one level lower.
2) For yeast dough. For quark dough use shelf level 3.
3) Take the baking trays out of the oven early if the food is sufficiently browned before the
specified duration has elapsed.

Miele H2265E Specifications

General

Brand	Miele
Model	H2265E
Category	Oven
Language	English