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The following settings are
recommended 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
system.
Fan Heat D
Most types of heat-resistant tins or
dishes are suitable, including
thin-walled and bright, non-reflective
metal tins. Place the tin or dish on the
baking tray in the oven, with the sloping
edge of the tray towards the door.
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. Use one shelf position
only.
Fan Heat D
Several levels can be used at the same
time for baking. The recommended
positions are:
1 tray = 1
st
runner from the bottom
2 trays = 1
st
and 3
rd
runners from the
bottom
3 trays = 1
st
, 2
nd
and, 4
th
runners
from the bottom
If baking on three levels place tins
on the grill pan on the 1
st
runner
position and on baking trays on the
other runner levels.
Remember to remove the roasting
filter from in front of the fan opening.
Otherwise baking times would be
longer and results uneven.
With Fan Heat D, approx. 20 °C lower
baking temperatures are needed than
with the Conventional A setting.
Conventional A
Only one shelf should be used for this
function. If more than one shelf position
is needed use Fan Heat instead.
This function is particularly good for
rich fruit cakes, pastries and breads
where a fairly long cooking time is
required and a deep colour and good
rise are needed.
It is usually necessary to pre-heat the
oven when using this method.
Place tins on the rack on runner level 2
or 3 so that the food is centrally
positioned in the oven.
Baking
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