Miele DGC 7660, Инструкции по эксплуатации и монтажу, Страница: 144 / 188

Baking
144
Tips on baking
– Dark tins are best for baking. Avoid
using bright, thin-walled tins as they
give an uneven or poor browning res-
ult. In certain unfavourable condi-
tions, 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.
– When cooking frozen food such as
chips, croquettes, cakes, pizza and
baguettes, select the medium tem-
perature quoted on the manufac-
turer's packaging.
– If a range is specified for the cooking
duration, check whether the food is
cooked after the shortest duration.
Stick a wooden skewer into the food.
If it comes out clean without any bat-
ter/dough on it, the food is done.
Notes on the functions
You can find an overview of all the func-
tions with their recommended values in
“Main and sub-menus”.
Combi mode

This function uses a combination of
oven heat and moisture. The addition of
steam prevents the surface of the food
from drying out. Bread, bread rolls and
puff pastry have a shiny and crunchy
crust.
You can choose between different types
of heating:
– Combi Fan plus

– Combi Conventional

– Combi Grill

We recommend baking bread and
bread rolls in several cooking stages:
the shine is created during the 1st
cooking stage thanks to the injection of
steam (maximum moisture, low temper-
ature). Browning takes place in the next
cooking stage with high moisture and a
high temperature. It is then dried with
reduced moisture and a medium to high
temperature.
Tip: Recipes and comprehensive cook-
ing charts with information on func-
tions, temperatures, moisture and cook-
ing durations can be found in the
“Steam combination oven” cookbook.