Baking
144
Tips on baking
– Dark, matte tins are best for baking.
Avoid using bright, thin-walled tins as
they give an uneven or poor
browning result. In certain
unfavourable conditions, the food will
not cook properly.
– Place cakes in rectangular tins on the
rack with the longer side across the
width of the oven for optimum heat
distribution and even results.
– When cooking frozen food such as
chips, croquettes, cakes, pizza and
baguettes, select the medium
temperature quoted on the
manufacturer's packaging.
– If a range is specified for the cooking
duration, check whether the food is
cooked after the shortest duration.
Stick a wooden skewer into the food.
If it comes out clean without any
batter/dough on it, the food is done.
Notes on the oven functions
You can find an overview of all the
functions with their recommended
values in “Main and sub-menus”.
Combi mode
This function uses a combination of
oven heat and moisture. The addition of
steam prevents the surface of the food
from drying out. Bread, bread rolls and
puff pastry have a shiny and crispy
crust.
You can choose between different types
of heating:
– Combi Fan Plus
– Combi Conventional
– Combi Grill
We recommend baking bread and
bread rolls in several cooking stages:
the shine is created during the first
cooking stage thanks to the injection of
steam (maximum moisture, low
temperature). Browning takes place in
the next cooking stage with high
moisture and a high temperature. It is
then dried with reduced moisture and a
medium to high temperature.
Useful tip: Recipes and comprehensive
cooking charts with information on
functions, temperatures, moisture and
cooking durations can be found in the
Miele cookbook/recipe booklet
“Bake, roast, steam”.
To Next Page
Loading...
Need help?
General