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Handling food carefully will help pro-
tect your health.
Cakes, pizzas and french fries should
be cooked until golden, not dark
brown.
Tips on baking
- Set a cooking duration. If used for
baking, do not delay the start for too
long. Cake mixture or dough will dry
out, and the raising agents will lose
their effectiveness.
- Avoid using bright, thin-walled tins as
they give an uneven or poor browning
result. In some cases the food does
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.
- Line the glass tray with baking paper
before placing french fries, croquette
potatoes and similar types of food on
it.
Notes on the cooking charts
You can find the cooking charts at the
end of this book.
Selecting the temperature
As a general rule, select the lower
temperature given in the chart. Baking
at temperatures higher than those re-
commended may reduce the cooking
duration, but will lead to uneven
browning of the food, and unsatisfact-
ory cooking results.
Selecting the cooking duration
Unless otherwise stated, the cooking
durations given in the cooking charts are
for an oven compartment which has not
been pre-heated. With a pre-heated
oven compartment, shorten times by
around 10 minutes.
As a general rule, check the food after
the shortest 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 functions
You can find an overview of all the func-
tions with their recommended values in
"Main and sub-menus".
Using Automatic programmes
Follow the instructions in the display.
Using Fan plus
You can use any type of baking tray
made of heat-resistant material.
Because the fan distributes the heat
around the oven compartment straight
away, it allows you to use a lower tem-
perature than you would with the
function.
ventional heat
Use this function if you are baking on
several 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. bis-
cuits, tray cakes) on shelf level 2.
2 shelf levels: depending on the
height, place the food on shelf
levels 1+3 or 2+3.
Baking
Con-
81
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