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Baking
The following settings are recom-
mended for baking:
– Fan Heat D
– Conventional A
Bakeware
For the best baking results make sure
that you chose bakeware in a material
suitable for the particular heating sys-
tem.
– Fan Heat D
Most types of heat-resistant tins or
dishes are suitable, including thin-
walled and bright, non-reflective met-
al tins. Place the tin or dish on the
baking tray in the oven.
– Conventional A
The following baking tins give an
evenly browned result:
Dark metal, aluminium or enamel tins
with a matt finish are preferable.
Heat resistant glass dishes can also
be used.
Avoid bright, shiny metal tins. These
reflect heat which means that the
heat does not penetrate to the food
effectively and will result in uneven
or poor browning. In some cases the
cakes might not cook properly.
Place the tin or dish directly on the
non-tip rack in the oven.
Fan Heat D
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.
If baking on three levels place tins
on the oven tray on the 1st runner
position and on baking trays on the
other runner levels.
Remember to remove the roasting
(grease) filter from in front of the fan
opening. Otherwise the baking time
will be longer and results uneven.
With Fan Heat D lower baking tem-
peratures are needed than with the
Conventional A setting. See the bak-
ing charts.
Baking
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