ATAG
59
Hints and Tips
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The middle shelf position allows for the best
heat distribution. To increase base browning simply
lower the shelf position. To increase top browning,
raise the shelf position.
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The material and finish of the baking trays
and dishes used will affect base browning.
Enamelware, dark, heavy or non-stick utensils
increase base browning, while oven glassware, shiny
aluminium or polished steel trays reflect the heat
away and give less base browning.
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Always place dishes centrally on the shelf to
ensure even browning.
-
Stand dishes on suitably sized baking trays
to prevent spillage onto the base of the oven and
make cleaning easier.
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Do not
place dishes, tins or baking trays
directly on the oven base as it becomes very hot
and damage will occur.
On baking:
Cakes and pastries usually require a medium
temperature (150°C-200°C) and therefore it is
necessary to preheat the oven for about 10 minutes.
Do not open the oven door before 3/4 of the baking
time has elapsed.
Shortcrust pastry is baked in a springform tin or on
a tray for up to 2/3 of the baking time and then
garnished before being fully baked.
This further baking time depends on the type and
amount of topping or filling. Sponge mixtures must
separate with difficulty from the spoon. The baking
time would be unnecessarily extended by too much
liquid.
If two baking trays with pastries or biscuits are
inserted into the oven at the same time, a shelf level
must be left free between the trays.
If two baking trays with pastries or biscuits are
inserted into the oven at the same time, the trays
must be swapped and turned around after about 2/
3 of the baking time.
