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Cooking charts
Baking
Your built-in oven gives you an outstanding choice of baking options (see ‘Cooking functions’).
Tips for successful baking
Preheat the oven while you prepare your food – many baked items should not be left long
before baking.
Read the recipe and assemble the ingredients on the bench before you start.
Use baking paper to line cake pans and biscuit trays, to eliminate the need for greasing.
See the ‘Baking chart’ for suggested times, temperature and shelf positions.
For best results use the trays supplied with your oven.
Some foods are best cooked on a particular function (see the ‘Cooking function options’ chart).
FAN BAKE
is great for pastry products such as apple pie and anything that takes less than an
hour to cook.
When using FAN BAKE
for a recipe that only gives instructions for BAKE you need to lower
the oven temperature slightly (approximately 5-10
o
C) and/or reduce the cooking time a little
(approximately 10%).
FAN FORCED
is the best function for cooking on more than one shelf at a time. Space the
shelves evenly in the oven so the hot air can circulate freely.
Bread and rich fruitcakes are best cooked on BAKE
. If two shelves of baking are cooked on
this function swap them over towards the end of the cooking time (that is, move the upper tray
to the lower position and the lower tray to the upper position) so both brown evenly.
Always place baking pans centrally on the oven shelf. If cooking more than one pan on a shelf,
space them evenly so the hot air can circulate freely around them. If the pans are large, it may be
necessary to swap them around towards the end of the cooking time.
CLASSIC BAKE
uses heat from the bottom element only and is perfect for foods with a pastry
base such as custard tarts, baked cheesecakes and quiches or anything that doesn’t need to be
browned on top. Preheat the oven on FAN FORCED
before switching function to CLASSIC
BAKE
.
Important!
Some recipes recommend putting water or ice in the oven with bread dough during baking. The additional
moisture improves the bread crust. You must place the water or ice in a dish on an oven shelf. Do not put it
directly onto the oven floor. Placing water, ice, or any dish or tray directly on the oven floor can irreversibly
damage the enamel.