Manual

Bakeware

Cakes are baked either in cake tins or alternatively on baking-

sheets, full width baking sheets are avaiiable from AEG Spare

Parts as an optionai extra.

How bakeware affects browning:

1, Bakeware, which is dark in colour, has a non-stick coating

or is made from duminium is the best as heat is absorbed

and then transferred to the cake resulting in shorter cook

ing times, lower energy consumption and better browning.

2. Bakeware which is light in colour or is made of tin reflect

the heat resulting in ionger cooking times and poorer

browning, it is advisable not to use such bakeware when

using conventional top and bottom heat.

Baking on one level provides the best results in the

conventional mode.

The shallower the cake, the higher you should place it in the

oven,

Baking times and temperatures

In many cases, it is not necessary to preheat. The recom

mended temperatures and times given in the enclosed chart

are guidelines only. To suit personal taste it may be necessary

to make small adjustments.

Recommendations

The hot air mode is recommended for all types of baking.

However, you may prefer cooked cheesecakes, sponges,

bread and rich fruit cakes cooked by the conventional meth

od.

When you use the hot air cooking system you can cook on

several levels simultaneously. This saves time, is convenient

and energy efficient. You can also cook different cakes at the

same time for instance a Victoria Sandwich and a Bakewell

Tart or a Madeira Cake with a Dundee Cake. Simply make

sure that the cooking temperatures are roughly the same and

that sufficient space is left between the shelves to allow the air

to circulate freely.

If baking cakes with a high moisture content such as several

apple pies, it may be advisable to use only 2 shelves at the

same time to prevent too much steam forming in the

oven.

Baking

With conven

tional top/

bottom heat

With

hot air