Choux Pastry, Puff Pastry, Meringue - Miele H 2766 BP Manual
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Also See for H 2766 BP:
- Operating and installation instructions (116 pages) ,
- Operating and installation instructions (132 pages)
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Cooking charts
Choux pastry, puff pastry, meringue
Cakes/biscuits
(accessories)
Choux buns (1 tray)
Pastry puffs (1 tray)
Pastry puffs (2 trays)
Macaroons (1 tray)
Macaroons (2 trays)
Meringues/pavlovas (1 tray of 6,
each 6 cm)
Meringues/pavlovas (2 trays of 6,
each 6 cm)
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.
84
[°C]
+HFC -HFC
160–170
180–190
180–190 1+3
120–130
120–130 1+3
80–100
80–100
[min]
1
2
30–40
1
2
20–30
1
1+3
20–30
1
2
25–50
1
1+3
25–50
1
2
120–150
1
1+3 150–180
1+3
2
2
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