Baking
48
Handling food carefully will help pro-
tect your health.
Cakes, pizzas and french fries should
be cooked until golden, not dark
brown.
Tips on baking
– Set a cooking duration. If used for
baking, do not delay the start for too
long. Cake mixture or dough will dry
out, and the raising agents will lose
their effectiveness.
– Generally speaking, you can use
racks, baking trays, universal trays
and any type of baking tray made of
heat-resistant material.
– Avoid using bright, thin-walled tins as
they give an uneven or poor browning
result. Under adverse circumstances,
the food will not cook properly.
– Position rectangular tins with the
longer side across the width of the
oven compartment for optimum heat
distribution and even baking results.
– Always place bakeware on the rack.
– Bake cakes with fruit toppings or
deep cakes on the universal tray.
Using baking parchment
Miele accessories, e.g. the universal
tray, are treated with PerfectClean
enamel (see “Features”). Surfaces
treated with PerfectClean enamel gen-
erally do not need to be greased or
covered with baking parchment.
Use baking parchment when baking
lye mixtures because the sodium hy-
droxide used can damage the surface
treated with PerfectClean.
Use baking parchment when baking
sponge, meringue, macaroons or
similar items. Due to their high egg
white content, these are more likely to
stick.
Use baking paper when cooking
frozen food on the rack.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Selecting the
temperature
As a general rule, select the lower
temperature given in the chart. Bak-
ing at temperatures higher than those
recommended may reduce the cook-
ing duration, but will lead to uneven
browning of the food, and unsatis-
factory cooking results.
