Miele H 267 B, H 277 B manual Baking Recommendations, Baking using the Convec- tion mode

Baking Recommendations

The following settings are recom- mended for baking:

–Convection

–Intensive Baking

–Top & Bottom Heat

Baking using the "Convec- tion" mode

Most types of heat-resistant pans or dishes are suitable for convection bak- ing, including thin-walled and non-re- flective metal molds.

Several levels can be used at the same time for baking. The recommended bak- ing levels are:

1tray =

1st runner from the bottom

2trays =

1st and 3rd runners from the bottom

3trays =

1st, 2nd and 4th runners from the bottom.

When baking moist muffins, cakes or bread, do not bake on more than two levels.

When using the "Convection" mode, lower baking temperatures are required than when using "Top & Bottom Heat". See the baking chart for further recom- mendations.

Baking using the "Intensive Baking" mode

This method of baking is particularly useful for:

–dishes that require a moist topping and crisp base, such as pies, pizzas and quiche lorraine, or dishes where the base has not been pre-baked.

Any heat-resistant baking pan can be used.

Put the cake on the 1st runner from the bottom. If the base is overcooked, use a higher level runner the next time.

Baking using the "Top & Bot- tom Heat" mode

Dark metal or enamel pans with a matt finish are preferable. Heat resistant glass or thermoplastic dishes can also be used. These baking pans will allow the cake or bread to brown evenly.

Avoid thin-walled or bright, reflec- tive metal moulds. These will give uneven browning results.

Pre-heating the oven is only necess- ary when baking:

–cakes or biscuits with a very short baking time, or

–sponge cake or similar mixtures.

Select the baking level (rack runner) ac- cording to the height of the item:

1 or 2* for deep cakes

2 or 3* for biscuits and shallow cakes

*counted from the bottom

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