Operation Manual

134492

Baking with top/bottom heater

• Use only single guide level.

• This baking position is especially suitable for baking dry pastry,

bread and teacakes.

• Use dark baking pans. Light pans reﬂ ect heat and pastry is not

adequately browned.

• Always place baking pans on the grid rack. Remove the

grid only if baking in the ﬂ at biscuit tray, supplied with the

appliance.

• Pre-heating shortens the baking time. Do not put the cake in

the oven until proper temperature is obtained, and until the red

signal lamp goes off for the ﬁ rst time.

Baking with hot air

• This mode of baking is especially suitable for baking at

multiple levels, for Danish cookies in ﬂ at biscuit trays. We

recommend preheating of oven and use of levels 2 and 4. It

is also appropriate for moist pastry and fruit cakes at a single

level.

• The temperature is usually lower than baking with upper/lower

heater (see Baking Table).

• Different cakes may be baked together if the necessary

temperature is approximately the same.

• Baking time may be different for different pastry, so you may

have to take one pan out before the others (usually the top

one ﬁ rst).

• Cookies, like for example mufﬁ ns, should be of equal size and

thickness. Uneven cookies are baked unevenly.

• If you bake more than one cake at the same time, it may

produce excessive steaming in the oven and condensation at

the oven door.

Baking tips

Is pastry baked?

Pierce the cake with a wooden peg at the thickest part. If the

dough does not stick to it, the cake is baked. You may switch off

the oven and use the remaining heat.

Pastry has fallen

Check the recipe. Use less ﬂ uid next time. Follow the mixing

times, especially when using powered kitchen mixers.

Pastry is too light below

Use dark baking pan next time, or place the pan one level lower,

or switch on the lower heater a while before the completion.