Baking
50
Eating food which has been cooked
correctly is important for good
health.
Only bake cakes, pizza, chips etc.
until they are golden. Do not over-
cook them.
Functions
Depending on how the food is pre-
pared, you can use Fan plus , In-
tensive bake or Conventional heat
.
Bakeware
The choice of bakeware depends on
the oven function.
– Fan plus ,
Intensive bake : baking tray, uni-
versal tray, bakeware of any oven-
proof material.
– Conventional heat:
Dark baking tins with a matt finish.
Avoid using bright, shiny metal tins
as they give an uneven and poor
browning result and in some cases
cakes might not cook properly.
– Always place baking tins on the rack.
Position rectangular tins with the
longer side across the width of the
rack for optimum heat distribution
and even baking results.
– When baking cakes with fresh fruit
toppings and deep sponge cakes
place the tin in the universal tray to
catch any spillages.
Baking paper, greasing the tin
Miele accessories, e.g. the universal
tray are treated with PerfectClean
enamel (see "Features").
Surfaces treated with PerfectClean
enamel generally do not need to be
greased or covered with baking paper.
Baking paper should be used with:
– anything prepared using a lye con-
taining sodium hydroxide (e.g. pret-
zels, bread sticks) because the lye
can damage the PerfectClean sur-
face,
– meringues or sponges with a high
egg-white content because they are
more likely to stick,
– frozen food cooked on the rack.
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