Operation Manual

The following settings are
recommended for baking:
–
Fan heat D
–
Intensive baking o
–
Conventional heat A
Bakeware
For the best baking results make sure
that you choose bakeware in a material
suitable for the particular heating
system.
Fan heat D / Intensive baking o
Most types of heat-resistant tins or
dishes are suitable, including
thin-walled and bright, non-reflective
metal tins. Place the tin or dish on the
baking tray in the oven, with the sloping
edge of the tray towards the door.
Conventional heat A
The following baking tins give an evenly
browned result: Dark metal, aluminium
or enamel tins with a matt finish are
preferable. Heat resistant glass dishes
can also be used.
Avoid bright, shiny metal tins. These
reflect heat which means that the heat
does not penetrate to the food
effectively and will result in uneven or
poor browning. In some cases the
cakes might not cook properly. Place
the tin or dish directly on the non-tip
rack in the oven. Use one shelf position
only.
Fan heat D
Several levels can be used at the same
time for baking. The recommended
positions are:
1 tray = 1st runner from the bottom
2 trays = 1st and 3rd runners from
the bottom
3 trays = 1st , 2nd and, 4th runners
from the bottom
When baking moist biscuits, cakes
or bread, do not bake on more than
two levels.
Remember to remove the roasting
filter from the back wall. Otherwise
baking times could be longer and
results uneven.
With Fan heat D approx. 20ºC lower
baking temperatures are needed than
with Conventional heat A. See the
baking charts and cookery book
supplied with your oven.
Baking
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