Miele H 6860 Bp Manual

							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 cake150–160  2)260–70
150–160 2) 3) 4)260–70
Ring cake150–160250–60
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 base150–160 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 base150–160235–45
170–180  3)220–30
Streusel cake150–160245–55
170–180245–55
Cheese cake150–160 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 pie160–170  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]
Gugelhupf150–160  1)250–60
160–170 1)250–60
Stollen150–160245–65
160–170245–60
Streusel cake150–160235–45
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 bread180–190235–45
190–200230–40
Wholegrain bread180–190255–65
200–210  1)245–55
Pizza (tray)170–180230–45
190–200 1) 2)2 3)30–45
170–1802 3)30–45
Onion tart170–180230–40
180–190  1) 2)225–35
170–180230–40
Proving dough354)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 roll170–180 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.