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Food preparation
Baking and Cooking
Cooking / baking with convection
Cooking / baking with hot air is useful when you wish to
bake on several shelves simultaneously. Preheating is
recommended. This mode is also appropriate for large
sponge cakes and fruit cakes (in this case, bake on a single
level only).
• The temperature is normally set lower than when baking with
the upper/lower heater combination (see baking table).
• Use the
, or . mode of operation.
Instructions
• Always observe the instructions on the shelf / shelf position, temperature, and cooking time
indicated in the baking table. The values indicated in the table are dened and checked
especially for this particular oven.
• If the baking table does not specically mention a particular food, refer to the information for
a similar type of food.
Cooking / baking with upper and lower heater
• Cook / bake at one level only.
• Upper / lower heater combination is suitable for cooking
various types of pastry, bread, and meat.
• Use dark-coloured baking trays. Light-coloured trays reect
the heat, which leads to poorer cooking (browning) results.
Always place your own cooking containers on the wire
shelf. If you are using the supplied baking tray, remove the
wire shelf.
• Preheating will shorten the cooking time. Place the dish
into the oven only when the selected temperature has been
reached, i.e. When the control lamp goes off for the rst
time.
• When baking with several baking trays simultaneously,
baking time for each tray can vary. You may have to
remove one of the trays earlier (normally, this would be the
uppermost tray).
• When using several baking trays simultaneously, there
may be a signicant amount of vapour in the oven,
resulting in condensation on the oven door.