Baking in the oven
The following settings are recommen-
ded for baking:
– Fan Heat
D
– Intensive Bake
F
– Conventional
A
Baking with the “Fan Heat
D
”
setting
Most types of heat-resistant tins or dis-
hes are suitable, including thin-walled
and bright, non-reflective metal moulds.
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.
With the “Fan
D
” setting
lower baking
temperatures
are needed than with the
“Conventional
A
” setting. See the ba-
king charts.
Baking with the
“Intensive baking
F
”setting
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.
Any heat-resistant baking tin can be
used.
Put the cake in on the 1st runner from
the bottom. If the base is overcooked,
use a higher level runner next time.
Baking with the
“Conventional
A
” setting.
The following
baking tins
give an even-
ly browned result:
Dark metal or enamel tins with a matt fi-
nish are preferable. Heat resistant
glass or thermoplastic dishes can be
used.
Avoid thin-walled and bright, nonre-
flective metal moulds. These will
give uneven browning results.
Pre-heat the oven only for:
– cakes / biscuits with a very short ba-
king time,
– victoria sponge and similar mixtures.
Select
runner height
1
or
2
.
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