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Bakeware
Fan plus U, Intensive bake O,
Moisture plus d
Any heat-resistant material can be
used.
Conventional heat V
Dark metal, enamel or aluminium
baking tins with a matt finish, as well as
heat-resistant glass and ceramic
dishes can be used.
Bright, shiny metal tins result in uneven
or poor browning and in some cases
cakes might not cook properly.
Useful tips
– When baking cakes with fresh fruit
toppings and deep sponge cakes
place the tin in the universal tray to
catch any spillages and keep the
oven cleaner.
– Place cakes in loaf tins and
rectangular tins with the longer side
across the width of the oven for
optimum heat distribution and even
results.
Baking parchment, greasing
the tin
Because of their PerfectClean anti-stick
surface, the baking tray, universal tray
and perforated oven tray do not need to
be greased or lined with baking
pachment.
Baked goods are easily removed when
done.
Baking parchment is only necessary
when:
–
baking anything with a high salt
content (e.g. pretzels, bread sticks),
because sodium can damage the
PerfectClean surface.
– baking meringues or biscuits with a
high egg-white content, because
they are more likely to stick.
– preparing frozen food.
Baking tips
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