AEG 730 E-m - Manual (Page 22)

Baking
- with top/
bottom heat
g
Bakeware:
You can use me to bake cakes either in baking forms or on bak­
ing sheets. The material from which the bakeware is made is
extremely important
The most important differences:
1. Black sheet baking forms, coated baking forms, or goid bak­
ing forms are the best, since they absorb heat and transfer it to
the dough most rapidiy, implying foryou shorter baking times
and lower power consumption.
2. White sheet baking forms refiect the heat, i, e, they repel it.
Cakes which you bake in such forms have a longer baking
time, do not become so nicely brown, and require a longer
baking time. When baking with top/bottom heat, you should
therefore not use white sheet baking forms.
Baking at one level
Place the food to be baked at one level only, Theflatter the pastry,
the higher you should place it in my oven.
Baking times and baking temperatures
In many cases, it is not necessary to preheat me. The recom­
mended temperatures and times given in the attached table are
guidance values. Deviations may possibly occur in practice.
Baking in this heating mode, I bake at several levels simultaneously -
wltti hot air quickly and economically - to save you time. I also bake different
cakes atthe same time, e, g, fruit cakes and almond cakes. You need
only make sure that the prescribed temperatures for the various
items roughly coincide.
You should also take note that more steam arises when several bak­
ing sheets are inserted at any one time. This especially applies to
fruit cakes. In the case of very moist fruit, e, g. damsons, therefore
bake on only two sheets at most at any one time.
If the appliance has an oven space divider, only put in 1 sheet
with fniit tarts or pies.
When you are baking on several baking trays at once, please
keep an eye on the upper tray and if necessary take it out
sooner.
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