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,
Conventional Heat, Intensive
Bake or MW + Fan Plus (see
“Overview of functions”).
MW+Fan Plus is particularly
suitable for dough which requires longer
baking, such as rubbed in, beaten
mixtures and yeast recipes, because
the cooking duration is shortened.
During baking the microwave power
level must not exceed 150W.
Bakeware
The choice of bakeware depends on
the oven function and how the food is
prepared.
– Fan Plus, Intensive Bake:
Bakeware made of any ovenproof
material is suitable. Light-coloured,
thin-walled, reflective metal tins can
be used, but results may not be as
good as with dark non-reflective tins.
– Conventional Heat :
Dark metal, enamel or aluminium
baking tins with a matt finish, as well
as heat-resistant glass, ceramic and
coated dishes can be used.
Avoid bright, shiny metal tins as they
result in uneven or poor browning,
and in some cases cakes might not
cook properly.
– MW + Fan Plus :
Only use ovenproof dishes suitable
for microwave use (see “Suitable
containers for microwave use”), such
as ovenproof glass or ceramic dishes
as these allow microwaves through
them.
Metal containers reflect microwaves
so food will only cook from above.
Cooking durations would therefore be
longer and metal tins could also
cause sparking. Place the dish on the
glass tray such that it cannot touch
the oven walls. If the dish being used
causes sparking, do not use it for
combination cooking again.
Baking paper
Place chips, croquette potatoes and
similar types of food on baking paper.
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