Baking
Conventional A | Tips on baking |
Only use dark baking tins with a matt finish.
Bright, shiny tins will 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New guidelines (German standard DIN 44547 has been replaced by European standard EN 60350) have led to slight adjustments in oven temperature settings.
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.
Refer to the baking chart and the cookery book supplied with this oven for suggestions of temperatures, shelf levels and times.
Because of its PerfectClean
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.
–Meringues or biscuits with a high
When baking cakes with fresh fruit toppings and tall sponge cakes place the tin in the universal tray to catch any spillages and keep the oven cleaner.
Place cakes in rectangular tins with the longer side across the width of the oven as shown, for optimum heat distribution and even results. Always use shelf level 1 for cakes in tins.
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