Operating instructions

Baking
The following settings are recom-
mended for baking:
– Fan Heat D
– Intensive Bake F
– Conventional A
Baking tins
For the best baking results make sure
that you choose baking tins or dishes
of a material suitable for the particular
heating system.
– "Fan Heat D", "Intensive baking F"
Most types of heat-resistant tins or
dishes are suitable, including thin-
walled and bright, non-reflective met-
al moulds.
– "Conventional A"
The following baking tins give an
evenly browned result:
Dark metal or enamel tins with a matt
finish are preferable. Heat resistant
glass or thermoplastic dishes can be
used.
Avoid thin-walled and bright, non-re-
flective metal moulds.
These will give uneven browning re-
sults.
Fan Heat D
Several levels can be used at the same
time for baking. The recommended po-
sitions are:
1 tray = 1st runner from the bottom
2 trays = 1st and 3rd runners
from the bottom
3 trays = 1st, 2nd and 5th runners
from the bottom
When baking moist biscuits, cakes
or bread, do not bake on more than
two levels.
Remember to remove the roasting
(grease) filter from in front of the fan
opening. Otherwise the baking time
will be longer.
With the "Fan D" setting lower baking
temperatures are needed than with the
"Conventional A" setting. See the bak-
ing charts.
Intensive baking F
Remember to remove the roasting
(grease) filter from in front of the fan
opening. Otherwise the baking time
will be longer.
This method of heating is particularly
useful for:
– dishes that require a moist topping
and crisp base, such as pizzas and
quiche lorraine, or where the base
has not been pre-baked.
Put the cake in on the 1st runner from
the bottom. If the base is overcooked,
use a higher level runner next time.
Baking
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