R efer to the baking charts for
suggestions of temperatures, shelf
levels and cooking durations. These
take into account a range of different
baking tins, q uantities and cooking
traditions.
H andling and preparing food
correctly is essential for maintaining
good health.
O nly bake cakes, piz z a, chips etc
until they are golden. D o not
overcook them.
Bak ew ar e
P lease take into account the material of
y our bakew are in y our choice of oven
function:
F an P lu s U, Intensiv e Bak e O
A ny heat-resistant material can be
used.
C o nv entio nal V
D ark metal, enamel or aluminium
baking tins w ith a matt finish, as w ell as
heat-resistant glass and ceramic
dishes can be used.
B right, shiny metal tins result in uneven
or poor brow ning and in some cases
cakes might not cook properly .
Bak ing p arc h m ent
B ecause of their P erfectC lean anti-stick
surface th e b ak ing tray and th e
u niv ersal tray do not need to be
greased or lined w ith baking parchment
for baking.
B aked goods are easily removed w hen
done.
Bak ing p arc h m ent is o nly nec essary
w h en b ak ing :
–
A ny thing w ith a h ig h salt c o ntent
(e. g. pretz els, bread sticks),
because sodium can damage the
P erfectC lean surface.
– Meringues or biscuits w ith a h ig h
eg g -w h ite c o ntent, because they
are more likely to stick.
U niv ersal tray
W hen baking cakes w ith fresh fru it
to p p ing s and d eep sp o ng e c ak es
place the tin in the universal tray to
catch any spillages and keep the oven
cleaner.
R etang u lar tins
P lace cakes in retangular tins w ith the
longer side across the w idth of the oven
for optimum heat distribution and even
results.
Bak ing tip s
33
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