User Manual

Baking

With conven

tional top/

bottom heat

With

hot air

Bakeware

Cakes are baked either in cake tins or alternatively on baking

sheets, full width baking sheets are available from AEG Spare

Parts as an optional extra.

How bakeware affects browning:

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

or IS made from aluminium is the best as heat is absorbed

and then transferred to the cake resulting in shorter cook

ing times, lower energy and better browning.

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

the heat resulting in longer cooking times and poorer

browning. It IS advisable not to use such bakeware when

using conventional top and bottom heat.

Baking on one level

Using the conventional method you can only bake on one

level at any one time. The shallower the cake, the higher you

should place it in my oven.

Baking times and temperatures

In many cases, it is not necessary to preheat me. 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

I recommend hot air cooking for all types of baking. However,

you may prefer cooked cheesecakes, all types of sponges,

bread and rich fruit cakes cooked by the conventional meth

od.

When you use my hot air cooking system I can cook on sever

al levels simultaneously This saves time, is convenient and

energy efficient. I 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.