Operation Manual

Conventional A
Avoid thin-walled and bright, non-re-
flective metal moulds. These will
give uneven browning results.
Pre-heat the oven only for:
– cakes / biscuits with a very short bak-
ing time (up to approx. 30 minutes),
– victoria sponge and similar mixtures,
– bread made with dark flour.
Select runner height 1 or 2.
General notes
Place oblong tins in the oven as shown
in the illustration.
Deep-frozen products such as pizzas
should be placed on baking paper on
the rack.
Use the deeper roasting tray for moist
fruit cakes and multi-layer cakes, to
minimize splashes in the oven.
The Baking Chart gives sugges-
tions for temperature, runner height
and timing.
For even browning -
– in general select the middle tem-
perature.
Increasing the temperature and re-
ducing the time can have an
adverse effect on even browning.
– Select the runner height according
to the recipe and the setting chosen.
– Just before the end of baking time
test to see if the cake is done.
Insert a metal or wooden skewer into
the centre.
If it comes out clean, without dough
or crumbs sticking to it, the cake is
ready.
Baking
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