Miele H 316, H 326, H 320, H 310 manual Conventional a, General notes, For even browning

Baking

Conventional A

Use dark metal or enamel tins with a matt finish.

Bright, shiny metal tins result in uneven or poor browning and in some cases cakes might not cook properly.

This function is particularly good for rich fruit cakes, pastries and breads where a fairly long cooking time is re- quired and a deep colour and good rise are needed.

It is usually necessary to pre-heat the oven for about 20 minutes when using this method.

Place tins on the rack on runner level

1or 2.

General notes

Place rectangular tins in the oven as shown in the illustration.

Bake any deep-frozen items such as pizzas on baking paper on the rack it- self. Do not place them on the baking tray or in the grill pan/oven tray.

This could cause the metal to distort to such an extent that it might be im- possible to remove the pan from the oven whilst it is still hot. This distortion would increase with subsequent use. Deep frozen foods such as oven chips or potato croquettes can be cooked on the baking tray or grill pan/oven.

The Baking Chart gives sugges- tions for temperature, runner height and timing.

For even browning:

–in general select the middle tem- perature.

Increasing the temperature and re- ducing the time can have an ad- verse effect on even browning. In some cases cakes might not cook properly.

–Select the runner height according to the recipe and the setting chosen.

–Just before the end of baking time test to see if the cake is done.

Insert a metal or wooden skewer into the centre.

If it comes out clean, without dough or crumbs sticking to it, the cake is ready.

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