Miele H 818 - Baking in the Oven; Baking Preparation and Shelf Positioning

Baking in the oven
Tins and dishes
Most types of tin or dish are suitable
using the fan system or intensive bak¬
ing. With roof and floor heating the
type and finish of tin or dish used can
give a variation in result. Dark tins with
a matt finish are preferable. Place
cakes with fresh fruit and deep cakes
in their tins on the oven tray to prevent
the oven getting dirty.
Two cakes In tins can be baked at the
same time either next to each other on
the same level, or one above the other,
There is a minimal increase in baking
time.
Pre-heating
See the Miele Cook Book for any spe¬
cial instructions.
Shelf position
Shelf positions are numbered from the
bottom, i.e. shelf position 1 (or runner
height 1) is the bottom shelf position.
• Roof and floor heating
Select runner height according to
height of item, e.g. 1 or 2 for deep
cakes, 2 or 3 for cakes and biscuits.
• Fan oven heating
Baking may take place on several
levels at the same time, The following
recommendation for arranging the
trays on the runners is due to the posi¬
tion of the air outlets:
1 tray = 1 st runner from the bottom
2 frays — 1st and 3rd runners from the
bottom
3 trays = 1st, 2nd and 4th runners
trom the bottom,
• Intensive baking
This type of heating is very good for
cakes with moist toppings and cakes
with bases which have not been pre¬
baked.
The first runner from bottom Is usually
the best. If not use the second.
General notes
Cakes and biscuits Will brown evenly it
the temperature is lowered slightly and
the baking time increased,
Deep frozen pizzas should be placed
in the roasting dish for cooking,
Before baking time is up test high
cakes to see If they are done with a
metal or wooden skewer.
N. B, When baking moist cakes or
bread, do not bake on more than two
levels,