Fan Heat D
This method is suitable for baking small
cakes, swiss roll, pastry doughs.
Most types of heat-resistant tins or
dishes are suitable, including thin-
walled and bright, non-reflective metal
tins.
Slide the glass tray with the rack into
the 1st runner from the bottom, and
place the baking tin on this.
Do not push the glass tray right to
the back wall, but leave a gap of
about 2 cm. Otherwise browning will
be uneven.
Baking time should not be too long.
This can lead to the cake etc. drying
out.
Increasing the temperature from sug
-
gested levels and reducing the time
can have an adverse effect on brown
-
ing. To achieve even browning it might
be better to select a slightly longer
cooking time at a slightly lower temper
-
ature.
Microwave + Fan Heat h + D
This combination programme is suit
-
able for doughs which require longer
baking, such as rubbed in and beaten
mixtures, yeast recipes and cheese
-
cake.
For preference use ovenproof glass or
ceramic baking dishes, as microwaves
can penetrate these materials into the
food being cooked. Metal tins would re
-
flect microwaves, so that they would
only reach the cakes from the top, re
-
sulting in a longer cooking time.
Slide the glass tray into the 1st runner
from the bottom, and place the baking
dish on this.
Do not push the glass tray right to
the back wall, but leave a gap of
about 2 cm. Otherwise browning will
be uneven.
Baking
65
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