Baking
90
Handling and cooking food correctly
is essential for maintaining good
health.
Cakes, pizzas, and French fries
should be cooked until golden, not
dark brown.
Always observe USDA/CFIA food
safety guidelines.
Tips for baking
- Set a cooking duration. If used for
baking, do not delay the start for too
long. Otherwise the cake mixture or
dough will dry out, and the raising
agents will lose their effectiveness.
- Avoid using bright, thin-walled pans
made from a shiny material as they
give an uneven or poor browning
result. In certain unfavorable
conditions, the food will not cook
properly.
- Place cakes in rectangular bakeware
on the wire rack with the longer side
across the width of the oven for
optimum heat distribution and even
results.
- Line the glass tray with parchment
paper before placing chips,
croquettes, and similar types of food
on it.
Selecting the
temperature
Select the suggested temperature in
general.
Choosing a baking temperature higher
than those recommended may reduce
the cooking time, but will lead to
uneven browning and unsatisfactory
cooking results.
Selecting the
cooking duration
Check whether the food is cooked
shortly before the end of the specified
cooking duration. Stick a wooden
skewer into the food.
If it comes out clean without any batter/
dough on it, the food is done.
Notes on the operating modes
You can find an overview of all the
operating modes with their
recommended values in “Main and
submenus”.
Using Automatic Programs
Follow the instructions on the display.
Using Convection Bake
You can use any type of bakeware
made of heat-resistant material.
Because the blower distributes the heat
around the oven cavity straight away,
you can use a lower temperature than
you would with the
Surround
operating mode.
Use this operating mode if you are
baking on multiple shelf levels at the
same time.
1 shelf level: place cakes in baking
tins on shelf level 1.
1 shelf level: place flat items (e.g.,
cookies, tray cakes) on shelf level 2.
2 shelf levels: depending on the
height, place the food on shelf
levels 1+3 or 2+3.
