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Baking Recommendations
The following settings are recom-
mended for baking:
– Convection
– Intensive Baking
– Top & Bottom Heat
Baking using the "Convec-
tion" mode
Most types of heat-resistant pans or
dishes are suitable for convection bak-
ing, including thin-walled and non-re-
flective metal molds.
Several levels can be used at the same
time for baking. The recommended bak-
ing levels are:
1 tray =
1st runner from the bottom
2 trays =
1st and 3rd runners from the bottom
3 trays =
1st, 2nd and 4th runners from the
bottom.
When baking moist muffins, cakes
or bread, do not bake on more than
two levels.
When using the "Convection" mode,
lower baking temperatures are required
than when using "Top & Bottom Heat".
See the baking chart for further recom-
mendations.
Baking using the "Intensive
Baking" mode
This method of baking is particularly
useful for:
– dishes that require a moist topping
and crisp base, such as pies, pizzas
and quiche lorraine, or dishes where
the base has not been pre-baked.
Any heat-resistant baking pan can be
used.
Put the cake on the 1st runner from the
bottom. If the base is overcooked, use
a higher level runner the next time.
Baking using the "Top & Bot-
tom Heat" mode
Dark metal or enamel pans with a matt
finish are preferable. Heat resistant
glass or thermoplastic dishes can also
be used. These baking pans will allow
the cake or bread to brown evenly.
Avoid thin-walled or bright, reflec-
tive metal moulds. These will give
uneven browning results.
Pre-heating the oven is only necess-
ary when baking:
– cakes or biscuits with a very short
baking time, or
– sponge cake or similar mixtures.
Select the baking level (rack runner) ac-
cording to the height of the item:
1 or 2* for deep cakes
2 or 3* for biscuits and shallow cakes
*counted from the bottom
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