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Baking in the oven
The following settings are recom-
mended for baking:
– Fan Heat D
– Intensive Bake F
– Conventional A
Baking with the “Fan Heat D”
setting
Most types of heat-resistant tins or
dishes are suitable, including thin-
walled and bright, non-reflective metal
moulds.
Several levels can be used at the same
time for baking. The recommended po-
sitions are:
1 tray = 1st runner from the bottom
2 trays = 1st and 3rd runners from the
bottom
3 trays = 1st, 2nd and 5th runners from
the bottom
When baking moist biscuits, cakes
or bread, do not bake on more than
two levels.
With the “Fan D” setting lower baking
temperatures are needed than with the
“Conventional A” setting. See the bak-
ing charts.
Baking with the
“Intensive baking F”setting
This method of heating is particularly
useful for:
– dishes that require a moist topping
and crisp base, such as pizzas and
quiche lorraine, or where the base
has not been pre-baked.
Any heat-resistant baking tin can be
used.
Put the cake in on the 1st runner from
the bottom. If the base is overcooked,
use a higher level runner next time.
Baking with the
“Conventional A” setting.
The following baking tins give an
evenly browned result:
Dark metal or enamel tins with a matt
finish are preferable. Heat resistant
glass or thermoplastic dishes can be
used.
Avoid thin-walled and bright, non-
reflective metal moulds. These will
give uneven browning results.
Pre-heat the oven only for:
– cakes / biscuits with a very short bak-
ing time,
– victoria sponge and similar mixtures.
Select runner height 1 or 2.
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