Miele H 6860 Bp Manual
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![Page 81
Baking
81
Baking charts
Creamed mixture
Cakes /
biscuits
[°C]
[min]
Muffins (1 tray)140–150 2)235–45
1)150–160 2)230–40
Muffins (2 trays)140–150 2)2+435–45 5)
Small cakes (1 tray) **150 2)230–40
1)160 2) 3)320–30
Small cakes (2 trays) **150 2) 3)2+425–35
Small cakes/biscuits (1 tray)140–150 2) 4)225–35
150–160 2) 3) 4)315–25
Small cakes/biscuits (2 trays)140–150 2) 4)2+425–35 5)
Sponge cake150–160 2)260–70
150–160 2) 3) 4)260–70
Ring cake150–160250–60
170–180255–65
Function / ...](http://img.usermanuals.tech/thumb/51/104435/w64_h-6860-bp-manual-1523885461_d-80.png "Page 81
Baking
81
Baking charts
Creamed mixture
Cakes /
biscuits
[°C]
[min]
Muffins (1 tray)140–150 2)235–45
1)150–160 2)230–40
Muffins (2 trays)140–150 2)2+435–45 5)
Small cakes (1 tray) **150 2)230–40
1)160 2) 3)320–30
Small cakes (2 trays) **150 2) 3)2+425–35
Small cakes/biscuits (1 tray)140–150 2) 4)225–35
150–160 2) 3) 4)315–25
Small cakes/biscuits (2 trays)140–150 2) 4)2+425–35 5)
Sponge cake150–160 2)260–70
150–160 2) 3) 4)260–70
Ring cake150–160250–60
170–180255–65
Function / ...")
![Page 82
Baking
82
Creamed mixture
Cakes /
biscuits
[°C]
[min]
Foam cake (tray)150–160 1)230–40
150–160 1) 2)230–40
Marble, nut cake (tin)150–160260–80
150–160260–80
Fresh fruit cake, with meringue topping
(tray)150–160 1)240–50
170–180 1)245–55
Fresh fruit cake (tray)150–160235–45
160–170235–55
Fresh fruit cake (tin)150–160255–65
170–180 1) 2) 3)235–45
Flan base150–160 1)225–35
170–180 1) 2)215–25
Function / Fan plus / Conventional heat
Temperature / Shelf level / Duration
1)
During...](http://img.usermanuals.tech/thumb/51/104435/w64_h-6860-bp-manual-1523885461_d-81.png "Page 82
Baking
82
Creamed mixture
Cakes /
biscuits
[°C]
[min]
Foam cake (tray)150–160 1)230–40
150–160 1) 2)230–40
Marble, nut cake (tin)150–160260–80
150–160260–80
Fresh fruit cake, with meringue topping
(tray)150–160 1)240–50
170–180 1)245–55
Fresh fruit cake (tray)150–160235–45
160–170235–55
Fresh fruit cake (tin)150–160255–65
170–180 1) 2) 3)235–45
Flan base150–160 1)225–35
170–180 1) 2)215–25
Function / Fan plus / Conventional heat
Temperature / Shelf level / Duration
1)
During...")
![Page 83
Baking
83
Rubbed in mixture
Cakes /
biscuits
[°C]
[min]
Small cakes/biscuits (1 tray)140–150 2)220–30
160–170 2) 3)315–25
Small cakes/biscuits (2 trays)140–150 2)1+320–30 4)
Drop cookies (1 tray) *140 2)230–45
1)160 2) 3)320–30
Drop cookies (2 trays) *140 2)1+335–45 4)
Flan base150–160235–45
170–180 3)220–30
Streusel cake150–160245–55
170–180245–55
Cheese cake150–160 2)280–95
170–180 2)280–90
150–160270–90
Function / Fan plus / Conventional heat / Intensive bake
...](http://img.usermanuals.tech/thumb/51/104435/w64_h-6860-bp-manual-1523885461_d-82.png "Page 83
Baking
83
Rubbed in mixture
Cakes /
biscuits
[°C]
[min]
Small cakes/biscuits (1 tray)140–150 2)220–30
160–170 2) 3)315–25
Small cakes/biscuits (2 trays)140–150 2)1+320–30 4)
Drop cookies (1 tray) *140 2)230–45
1)160 2) 3)320–30
Drop cookies (2 trays) *140 2)1+335–45 4)
Flan base150–160235–45
170–180 3)220–30
Streusel cake150–160245–55
170–180245–55
Cheese cake150–160 2)280–95
170–180 2)280–90
150–160270–90
Function / Fan plus / Conventional heat / Intensive bake
...")
![Page 84
Baking
84
Rubbed in mixture
Cakes /
biscuits
[°C]
[min]
Apple cake (Apple pie) (baking tin
0006 20 cm) *160 1)290–100
180 1)180–95
Apple pie160–170 1)250–70
170–180 1) 2) 3)260–70
160–170250–70
Fresh fruit tart, glazed (tin)150–160255–75
170–180255–75
150–160255–65
Swiss apple pie (tray)220–230 2)130–50
180–190130–50
Function / Fan plus / Conventional heat / Intensive bake
Temperature / Shelf level / Duration
*
The settings also apply for testing in accordance with EN...](http://img.usermanuals.tech/thumb/51/104435/w64_h-6860-bp-manual-1523885461_d-83.png "Page 84
Baking
84
Rubbed in mixture
Cakes /
biscuits
[°C]
[min]
Apple cake (Apple pie) (baking tin
0006 20 cm) *160 1)290–100
180 1)180–95
Apple pie160–170 1)250–70
170–180 1) 2) 3)260–70
160–170250–70
Fresh fruit tart, glazed (tin)150–160255–75
170–180255–75
150–160255–65
Swiss apple pie (tray)220–230 2)130–50
180–190130–50
Function / Fan plus / Conventional heat / Intensive bake
Temperature / Shelf level / Duration
*
The settings also apply for testing in accordance with EN...")
![Page 85
Baking
85
Yeast mixtures and quark dough
Cakes /
biscuits
[°C]
[min]
Gugelhupf150–160 1)250–60
160–170 1)250–60
Stollen150–160245–65
160–170245–60
Streusel cake150–160235–45
170–180 2)335–45
Fresh fruit cake (tray)160–170240–60
170–180 2)340–60
Apple turnovers (1 tray)150–160225–30
160–1702 3)25–30
Apple turnovers (2 trays)150–1601+325–30 4)
Function / Fan plus / Conventional heat
Temperature / Shelf level / Duration
1)
During the heating-up phase select Open further settings...](http://img.usermanuals.tech/thumb/51/104435/w64_h-6860-bp-manual-1523885461_d-84.png "Page 85
Baking
85
Yeast mixtures and quark dough
Cakes /
biscuits
[°C]
[min]
Gugelhupf150–160 1)250–60
160–170 1)250–60
Stollen150–160245–65
160–170245–60
Streusel cake150–160235–45
170–180 2)335–45
Fresh fruit cake (tray)160–170240–60
170–180 2)340–60
Apple turnovers (1 tray)150–160225–30
160–1702 3)25–30
Apple turnovers (2 trays)150–1601+325–30 4)
Function / Fan plus / Conventional heat
Temperature / Shelf level / Duration
1)
During the heating-up phase select Open further settings...")
![Page 86
Baking
86
Yeast mixtures and quark dough
Cakes /
biscuits
[°C]
[min]
White bread180–190235–45
190–200230–40
Wholegrain bread180–190255–65
200–210 1)245–55
Pizza (tray)170–180230–45
190–200 1) 2)2 3)30–45
170–1802 3)30–45
Onion tart170–180230–40
180–190 1) 2)225–35
170–180230–40
Proving dough354)15–30
354)15–30
Function / Fan plus / Conventional heat / Intensive bake
Temperature / Shelf level / Duration
1)
Pre-heat the oven.
2) Select a function and set the temperature and...](http://img.usermanuals.tech/thumb/51/104435/w64_h-6860-bp-manual-1523885461_d-85.png "Page 86
Baking
86
Yeast mixtures and quark dough
Cakes /
biscuits
[°C]
[min]
White bread180–190235–45
190–200230–40
Wholegrain bread180–190255–65
200–210 1)245–55
Pizza (tray)170–180230–45
190–200 1) 2)2 3)30–45
170–1802 3)30–45
Onion tart170–180230–40
180–190 1) 2)225–35
170–180230–40
Proving dough354)15–30
354)15–30
Function / Fan plus / Conventional heat / Intensive bake
Temperature / Shelf level / Duration
1)
Pre-heat the oven.
2) Select a function and set the temperature and...")
Baking 81 Baking charts Creamed mixture Cakes / biscuits [°C] [min] Muffins (1 tray)140–150 2)235–45 1)150–160 2)230–40 Muffins (2 trays)140–150 2)2+435–45 5) Small cakes (1 tray) **150 2)230–40 1)160 2) 3)320–30 Small cakes (2 trays) **150 2) 3)2+425–35 Small cakes/biscuits (1 tray)140–150 2) 4)225–35 150–160 2) 3) 4)315–25 Small cakes/biscuits (2 trays)140–150 2) 4)2+425–35 5) Sponge cake150–160 2)260–70 150–160 2) 3) 4)260–70 Ring cake150–160250–60 170–180255–65 Function / Fan plus / Conventional heat Temperature / Shelf level / Duration * The settings also apply for testing in accordance with EN 60350-1. 1) Switch the catalyser off, before starting the programme. Select Settings – Catalyser – Off. 2) During the heating-up phase select Open further settings – Rapid heat-up – Off. 3) Pre-heat the oven. 4) Select a function and set the temperature and then select Open further settings – Crisp function – On. 5) Take the baking trays out of the oven early if the food is sufficiently browned before the specified duration has elapsed.
Baking 82 Creamed mixture Cakes / biscuits [°C] [min] Foam cake (tray)150–160 1)230–40 150–160 1) 2)230–40 Marble, nut cake (tin)150–160260–80 150–160260–80 Fresh fruit cake, with meringue topping (tray)150–160 1)240–50 170–180 1)245–55 Fresh fruit cake (tray)150–160235–45 160–170235–55 Fresh fruit cake (tin)150–160255–65 170–180 1) 2) 3)235–45 Flan base150–160 1)225–35 170–180 1) 2)215–25 Function / Fan plus / Conventional heat Temperature / Shelf level / Duration 1) During the heating-up phase select Open further settings – Rapid heat-up – Off. 2) Pre-heat the oven. 3) Select a function and set the temperature and then select Open further settings – Crisp function – On.
Baking 83 Rubbed in mixture Cakes / biscuits [°C] [min] Small cakes/biscuits (1 tray)140–150 2)220–30 160–170 2) 3)315–25 Small cakes/biscuits (2 trays)140–150 2)1+320–30 4) Drop cookies (1 tray) *140 2)230–45 1)160 2) 3)320–30 Drop cookies (2 trays) *140 2)1+335–45 4) Flan base150–160235–45 170–180 3)220–30 Streusel cake150–160245–55 170–180245–55 Cheese cake150–160 2)280–95 170–180 2)280–90 150–160270–90 Function / Fan plus / Conventional heat / Intensive bake Temperature / Shelf level / Duration * The settings also apply for testing in accordance with EN 60350-1. 1) Switch the catalyser off, before starting the programme. Select Settings – Catalyser – Off. 2) During the heating-up phase select Open further settings – Rapid heat-up – Off. 3) Pre-heat the oven. 4) Take the baking trays out of the oven early if the food is sufficiently browned before the specified duration has elapsed.
Baking 84 Rubbed in mixture Cakes / biscuits [°C] [min] Apple cake (Apple pie) (baking tin 0006 20 cm) *160 1)290–100 180 1)180–95 Apple pie160–170 1)250–70 170–180 1) 2) 3)260–70 160–170250–70 Fresh fruit tart, glazed (tin)150–160255–75 170–180255–75 150–160255–65 Swiss apple pie (tray)220–230 2)130–50 180–190130–50 Function / Fan plus / Conventional heat / Intensive bake Temperature / Shelf level / Duration * The settings also apply for testing in accordance with EN 60350-1. 1) During the heating-up phase select Open further settings – Rapid heat-up – Off. 2) Pre-heat the oven. 3) Select a function and set the temperature and then select Open further settings – Crisp function – On.
Baking 85 Yeast mixtures and quark dough Cakes / biscuits [°C] [min] Gugelhupf150–160 1)250–60 160–170 1)250–60 Stollen150–160245–65 160–170245–60 Streusel cake150–160235–45 170–180 2)335–45 Fresh fruit cake (tray)160–170240–60 170–180 2)340–60 Apple turnovers (1 tray)150–160225–30 160–1702 3)25–30 Apple turnovers (2 trays)150–1601+325–30 4) Function / Fan plus / Conventional heat Temperature / Shelf level / Duration 1) During the heating-up phase select Open further settings – Rapid heat-up – Off. 2) Select a function and set the temperature and then select Open further settings – Crisp function – On. 3) For yeast dough. With quark dough use shelf level 3. 4) Take the baking trays out of the oven early if the food is sufficiently browned before the specified duration has elapsed.
Baking 86 Yeast mixtures and quark dough Cakes / biscuits [°C] [min] White bread180–190235–45 190–200230–40 Wholegrain bread180–190255–65 200–210 1)245–55 Pizza (tray)170–180230–45 190–200 1) 2)2 3)30–45 170–1802 3)30–45 Onion tart170–180230–40 180–190 1) 2)225–35 170–180230–40 Proving dough354)15–30 354)15–30 Function / Fan plus / Conventional heat / Intensive bake Temperature / Shelf level / Duration 1) Pre-heat the oven. 2) Select a function and set the temperature and then select Open further settings – Crisp function – On. 3) For yeast dough. With quark dough use shelf level 3. 4) The dish can be placed on the oven floor. Depending on the size of the dish you may need to remove the shelf runners. If using Conventional heat please also place the rack on on the oven floor.
Baking 87 Sponge mix Cakes / biscuits [°C] [min] Tart / flan base (2 eggs)160–170 2)220–30 1)160–170 2) 3)215–25 Sponge cake (4–6 eggs)170–180 2)220–35 1)150–160 2) 3)230–45 Whisked sponge *180 2)225–35 1)150–170 2) 3)220–45 Swiss roll170–180 2) 3)213–25 1)180–190 2) 3)212–25 Function / Fan plus / Conventional heat Temperature / Shelf level / Duration * The settings also apply for testing in accordance with EN 60350-1. 1) Switch the catalyser off, before starting the programme. Select Settings – Catalyser – Off. 2) During the heating-up phase select Open further settings – Rapid heat-up – Off. 3) Pre-heat the oven.
Baking 88 Choux pastry, puff pastry, meringue Cakes / biscuits [°C] [min] Choux buns (1 tray)160–170230–45 180–190 2) 3) 4)325–35 Choux buns (2 trays)160–170 4)1+330–45 5) Puff pastry (1 tray)170–180220–30 190–200320–30 Puff pastry (2 trays)170–1801+320–30 5) Macaroons (1 tray)120–130225–50 1)120–130 2) 3)325–45 Macaroons (2 trays)120–1301+325–50 5) Function / Fan plus / Conventional heat Temperature / Shelf level / Duration 1) Switch the catalyser off, before starting the programme. Select Settings – Catalyser – Off. 2) During the heating-up phase select Open further settings – Rapid heat-up – Off. 3) Pre-heat the oven. 4) Select a function and set the temperature and then select Open further settings – Crisp function – On. 5) Take the baking trays out of the oven early if the food is sufficiently browned before the specified duration has elapsed.
Roasting 89 Functions Depending on how the food is being cooked, you can use Fan plus , Moisture plus , Auto roast , Conventional heat or an Automatic programme. Dishes You can use any heat-resistant dishes: Miele Gourmet oven dishes, roasting pans, ovenproof glass dishes, roasting bags, dishes made from earthenware or cast iron, the universal tray, rack and/or anti-splash insert (if available) on top of the universal tray. We recommend roasting in oven dishes as this ensures that sufficient stock remains for making gravy. The oven also stays cleaner than when roasting on the rack. Tips –Browning only occurs towards the end of the roasting time. Remove the lid about halfway through the roasting time if a more intensive browning result is desired. –At the end of the programme, take the roast out of the oven, wrap in aluminium foil and leave to stand for about 10 minutes. This helps retain juices when the meat is carved. –For a crisp finish, baste poultry 10 minutes before the end of the cooking time with slightly salted water.
Roasting 90 Notes on using the roasting charts The data for the recommended function is printed in bold. Unless otherwise stated, the durations given are for an oven which has not been pre-heated. With a pre-heated oven, shorten durations by up to 10 minutes. Temperature As a general rule, select the lower temperature given in the chart. If higher temperatures are used, the meat will brown on the outside, but will not be properly cooked through. When cooking with Fan plus , Moisture plus or Auto roast select a temperature approx. 20°C lower than for Conventional heat . For cuts which weigh more than 3 kg, select a temperature approx. 10 °C lower than that given in the roasting chart. Roasting will take longer at the lower temperature, but will be more even. When roasting on the rack, set a temperature approx. 10 °C lower than for roasting in an oven dish. Pre-heating Pre-heating is generally only required when roasting beef sirloin joints and fillet. Roasting duration The traditional British method for calculating the roasting time is to allow 15 to 20 minutes per lb/450 grammes, according to type of meat, plus approx. 20 minutes, adjusting the length of time as roasting proceeds to obtain the required result. The roasting time can also be determined by multiplying the thickness of the roast [cm] with the time per cm [min/cm], depending on the type of meat: –Beef/venison: 15–18 min/cm –Pork/veal/lamb: 12–15 min/cm –Sirloin/fillet: 8–10 min/cm Check if the meat is cooked after the shortest duration quoted. Shelf level As a general rule, use shelf level 2.