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11
EN
USEFUL TIPS
CAKES AND BREAD
We recommend using the “Forced Air” function for
cakes and “Forced Air + Steam” for bread products.
Use dark-coloured metal cake tins and always place
them on the wire shelf supplied.
Alternatively, the baking tray or other cookware that
is suitable for oven use can be used to bake certain
foods, such as biscuits or bread rolls.
To check whether the item you are baking is done,
insert a skewer into the centre: If it comes out clean,
the cake or bread is cooked.
If using non-stick cake tins, do not butter the edges
as the cake may not rise evenly around the edges.
If the item “swells” during baking, use a lower
temperature next time and consider reducing the
amount of liquid you add or stirring the mixture more
gently.
If the base of the cake is soggy, lower the shelf and
sprinkle the bottom of the cake with breadcrumbs or
biscuit crumbs before adding the filling.
PIZZA
Lightly grease the trays to ensure the pizza has a
crispy base.
PROVING
Cover the tin containing the dough with a damp cloth
and place it on the baking tray. Place this in the oven
on level 1 or 2.
We recommend proving dough in the oven because it
provides a more constant temperature than ambient
air. It is nevertheless advisable to check the dough
early (roughly after a third of the total proving time
has elapsed), otherwise it could rise too much.
You can also prove stretched or cut dough that has
already partially risen: Cover the baking tray with a
cloth and place it on level 2 or 3. The time required
for this will be approximately half the normal proving
time. The proving time for pizza starts at around one
hour for 1 kg of dough.
SAVING ENERGY
Make sure that the oven door is closed when the
oven is in operation and keep it closed as much as
possible during cooking.
If possible, place food directly on the accessories
supplied and do not use additional cookware.
Do not preheat the oven before cooking if this is not
necessary.
Cutting food into small, equally sized pieces will allow
you to reduce cooking times and save energy as a
result.
When cooking for long periods of time (i.e. more
than 30 minutes), we recommend lowering the
temperature during the final stage: The residual heat
inside the oven will be sufficient to resume cooking.
Use this residual heat to heat up other food.
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