Miele H2267BP - Yeast Mixtures and Quark Dough

Baking
56
Yeast mixtures and quark dough
Cakes /
biscuits


[°C]


[min]
Gugelhupf
 150–160
2
1)
50–60
 160–170 1 50–60
Stollen
 150–160
2
1)
45–65
 160–170
2
1)
45–60
Streusel cake
 150–160
2
1)
35–45
 170–180
3
1)
35–45
Fresh fruit cake (tray)
 160–170
2
1)
40–50
 170–180
3
1)
50–60
Apple turnovers (1tray)
 150–160
2
1)
25–30
 160–170
2
1) 2)
25–30
Apple turnovers (2trays)  150–160
1+3
1)
25–30
3)
Function / Fan plus / Conventional heat
Temperature / Shelf level / Duration
1) If you are using FlexiClip telescopic 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.