Baking
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Eating food which has been cooked
correctly is important for preventing
food poisoning or other ailments.
Only bake cakes, pizza, chips etc.
until they are golden brown. Do not
overcook them.
Oven functions
Depending on how the food is
prepared, you can use Fan Plus,
Intensive Bake, Moisture Plus
or Conventional Heat.
Bakeware
The choice of bakeware depends on
the oven function and how the food is
prepared.
– Fan Plus, Intensive Bake,
Moisture Plus:
Baking tray, universal tray, bakeware
made from ovenproof 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 on the universal tray to
catch any spillages and keep the
oven cleaner.
Baking paper, greasing
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 is only necessary when
baking:
– anything prepared using a lye
containing sodium hydroxide (e.g.
pretzels, bread sticks) because the
lye can damage the PerfectClean
surface.
– meringues or sponges with a high
egg white content.
These are more likely to stick.
– frozen food cooked on the rack.
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