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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 re ect heat and pastry is not
adequately browned.
Always place baking pans on the grid rack. Remove the
grid only if baking in the 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 rst time.
Baking with hot air
This mode of baking is especially suitable for baking at
multiple levels, for Danish cookies in 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 rst).
Cookies, like for example muf 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 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.
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