Baking
121
Eating food which has been cooked
correctly is important for good
health.
Only bake cakes, pizza, chips etc.
until they are golden. Do not
overcook them.
Fan plus
For baking on several levels
When usin
g Fan plus, reduce the
temperatures given for Conventional
heat by about 20 °C.
Conventional heat
For baking traditional recipes, e.g. rich
fruit cak
e and making soufflés.
Only bak
e on one level at a time.
Pla
ce tray bakes on the middle shelf.
If using
an older recipe or cookbook,
set the oven temperature for
Conventional heat 10 °C lower than
that recommended. This will not
change cooking durations.
Top heat
Select at the end of the cooking
dur
ation to brown the topping on a
dish.
For gratins and bakes.
Bottom heat
Use this setting towards the end of
baking, t
o brown the base of a cake,
quiche or pizza.
Cake plus
For creamed mixtures, choux pastry
(e.g. eclairs) and fr
ozen pretzels.
Intensive bake
For baking cakes with a moist topping,
e.g. cheese cak
e, fresh fruit cakes,
quiche and flans. Also suitable for items
such as pizza without the need to pre-
bake the base.
Use the bott
om shelf level.
Combination mode
The gleaming finish on bread, rolls and
p
uff pastry is achieved by adding steam
(maximum moisture, low temperature)
in cooking stage 1. Browning is
achieved using a high moisture level
and a high temperature. The drying out
phase takes place with low moisture
and a high temperature.
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