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Baking
135
Tips for baking
- Dark bakeware is best for baking.
Avoid using bright, thin-walled pans
made from a shiny material as they
give an uneven or poor browning re-
sult. In certain unfavorable condi-
tions, the food will not cook properly.
- Place cakes in rectangular bakeware
on the wire rack with the longer side
across the width of the oven for opti-
mum heat distribution and even re-
sults.
- When cooking frozen food such as
chips, croquettes, cakes, pizza, and
baguettes, select the medium tem-
perature quoted on the manufac-
turer’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 bat-
ter/dough on it, the food is done.
Notes on the operating modes
You can find an overview of all the op-
erating modes with their recommended
values in “Main and submenus”.
Combi Steam
This operating mode uses a combina-
tion of oven heat and moisture. The ad-
dition 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 Steam + Convection Bake
- Combi Steam + Surround
- Combi Steam + Maxi Broil
It is recommended to bake bread and
bread rolls in several cooking stages:
the shine is created during the first
cooking stage thanks to the bursts of
steam (maximum moisture, low temper-
ature). 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.
Tip: Recipes and other information can
be found in the Miele App.
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