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Conventional A
Only use dark baking tins with a
matt finish.
Bright, shiny tins give an uneven or
pale result, and in some cases the
cakes might not cook properly.
Place tins centrally on the rack on shelf
level 1 or 2.
Older recipes and cookery books
New guidelines (German standard
DIN 44547 has been replaced by
European standard EN 60350) have led
to slight adjustments in oven
temperature settings.
The recipes in the cookery book
supplied with your oven include these
new adjusted temperatures for cooking
with Conventional heat.
However, if using an older recipe or
cookbook, set the oven temperature for
Conventional 10° C lower than that
recommended.
The cooking duration does not need to
be changed.
Tips on baking
Refer to the baking chart and the
cookery book supplied with this
oven for suggestions of
temperatures, shelf levels and times.
Place cakes in rectangular tins with
the longer side across the width of the
oven for optimum heat distribution and
even results.
When baking cakes with fresh fruit
toppings and tall sponge cakes place
the tin in the grill pan to catch any
spillages and keep the oven cleaner.
When baking anything with a high salt
content (such as pretzels), they must
be placed on baking parchment. High
concentrations of salt can damage
PerfectClean surfaces.
Baking
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