Tips on baking
Handling and preparing food
correctly is essential for maintaining
good health. Only bake cakes,
pizza, chips etc. until they are
golden brown. Do not overcook
them.
Refer to the baking chart for
recommended temperatures and
times.
– Always select the lowest temperature
given in the chart/recipe/cooking
instructions given on the packaging.
Do not select a higher temperature
than that advised. Increasing the
temperature may reduce the baking
time, but will lead to uneven
browning. In some cases cakes
might not cook properly.
– Select the runner level according to
the recipe and the setting chosen
(see "Runner levels").
– At the end of the shorter time given,
check to see whether the cake etc. is
done. Insert a metal or wooden
skewer into the centre. If it comes out
clean, without dough or crumbs
sticking to it, the cake is ready.
– Place rectangular tins in the oven
with the longer side across the oven
for optimum heat distribution and
even results.
– When baking cakes with a deep
fresh fruit filling, e.g. plum or
damson, use the grill pan which is
deeper than the baking tray. This will
prevent juices spilling over and will
make it easier to clean the oven.
Splashes of fruit juice can leave
marks which cannot be removed
afterwards.
– Use dark coloured tins for baking.
These conduct the heat more swiftly
to the mixture. Shiny metal tins reflect
heat so cakes take longer to cook
and do not brown evenly.
– When baking anything with
a high
salt content
(such as pretzels), they
must be placed on baking
parchment. High concentrations of
salt can damage PerfectClean
surfaces.
Practical tips
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Summary of Contents for H 4900 B
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