AEG Competence 32081 B - Page 20

20
Bakeware
How bakeware affects browning:
4. Bakeware, which is dark in colour, has a non-stick coat or is made from aluminium ab-
sorbs more heat which is then transferred to the cake resulting in shorter cooking times,.
lower energy consumption and increased base browning.
2. Bakeware which is light in colour or is made of tin reflects the heat away resulting in
longer cooking times and less base browning.
Shelf Levels
When using the following cooking charts please note that the shelf levels are counted from
the top downwards.
Baking using the conventional cooking function in the secondary oven (upper/ower ele-
ments) should be carried out on one shelf level only. When possible place cakes in trays in
the centre of the shelf. If you are using two trays place the trays side by side on one shelf, the
cooking times may have to be extended.
You can bake on three shelf levels at the same time when using the Ventitherm {fan} cooking
method.
1 Baking tray Use shelf level 3
2 Baking trays Use shelf levels 3 and6
3 Baking trays Use shelf levels 1,3 and6
BTB801-1 10/96 UK