Conventional
A
Avoid thin-walled and bright, non-re-
flective metal moulds. These will
give uneven browning results.
Pre-heat
the oven
only
for:
– cakes / biscuits with a very short bak-
ing time (up to approx. 30 minutes),
– victoria sponge and similar mixtures,
– bread made with dark flour.
Select
runner height
1
or
2
.
General notes
Place oblong tins in the oven as shown
in the illustration.
Deep-frozen products
such as pizzas
should be placed on baking paper on
the rack.
Use the deeper roasting tray for
moist
fruit cakes
and
multi-layer cakes
, to
minimize splashes in the oven.
The Baking Chart gives sugges-
tions for temperature, runner height
and timing.
For even browning -
– in general select
the middle tem-
perature.
Increasing the temperature and re-
ducing the time can have an
adverse effect on even browning.
– Select the
runner height
according
to the recipe and the setting chosen.
– Just before the end of baking time
test to see if the cake 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.
Baking
41
