Baking
The following settings are recom-
mended for baking:
– Fan Heat
D
– Intensive baking
F
– Conventional
A
Bakeware
For the best baking results make sure
that you chose bakeware in a
material
suitable for the particular heating sys-
tem.
–
Fan Heat
D
Most types of heat-resistant tins or
dishes are suitable, including thin-
walled and bright, non-reflective met-
al tins. Place the tin or dish on the
baking tray in the oven, with the slop-
ing edge of the tray towards the
door.
–
Conventional
A
The following baking tins give an
evenly browned result: Dark metal,
aluminium or enamel tins with a matt
finish are preferable. Heat resistant
glass dishes can also be used.
Avoid bright, shiny metal tins. These
reflect heat which means that the
heat does not penetrate to the food
effectively and will result in uneven
or poor browning. In some cases the
cakes might not cook properly.
Place the tin or dish directly on the
non-tip rack in the oven. Use one
shelf position only.
Fan Heat
D
Several levels can be used at the same
time for baking. The recommended po-
sitions are:
1 tray = 1
st
runner from the bottom
2 trays = 1
st
and 3
rd
runners from the
bottom
3 trays = 1
st
, 2
nd
and, 5
th
runners
from the bottom
If baking on three levels place tins
on the grill pan on the 1
st
runner po-
sition and on baking trays on the
other runner levels.
Remember to remove the roasting
filter from in front of the fan opening.
Otherwise baking times would be
longer and results uneven.
With Fan Heat
D
, approx. 20° C lower
baking temperatures
are needed than
with the Conventional
A
setting.
Intensive baking
F
Remember to remove the roasting
filter from in front of the fan opening.
Otherwise baking times would be
longer and results uneven.
this method is particularly useful for:
– dishes that require a moist topping
and crisp base like pizza and quiche
lorraine, or where the base has not
been pre-baked.
Place the tin or dish on the baking tray
on the 1
st
runner from the bottom only.
Baking
40
