... Cooking and baking
35
It is frequently only the temperatures for top heat/bottom heat that are indicated
in recipes. Compare the instructions in the recipes with the information on the
setting tables in chapter "Instructions for use, setting tables" beginning on page
36. Should you be in any doubt, select a lower temperature.
Baking with hot air and baking like professionals
When baking, put your baking tins (round baking tins, spring forms, ring cake
tins, etc.) on the roasting grid. Push both the roasting grid and the original baking
tray until they are right on the back wall of the oven in order to ensure optimal air
circulation.
Choosing the right level is particularly vital in the case of “Hot air” and “Baking
like professionals”.
If cakes or roasts are beautifully browned on the outside but still raw and
doughy on the inside, this is usually due to the oven temperature having
been set too high.
A basic rule when using a single
level
• Put the original baking tray and flat
cake tins
as well as
deep baking tins, such as spring
forms or gugelhupf forms and high-
rising baking products on level
1
.
A basic rule when using two
levels
• Put the original baking trays on the
levels
1
and
5
.
