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Bake
128
Eating food which has been cooked
correctly is important for good
health.
Only bake cakes, pizza, french fries,
etc. until they are golden brown. Do
not overcook them.
Convection Bake
For baking on several levels at the same
time. The fan distributes the heat evenly
throughout the cavity for a consistent
baking temperature.
When using Surround, reduce the
temperatures given for Convection
Bake by about 20°F/20°C.
Surround
For baking traditional recipes and pre-
paring soufflés.
Use only one shelf level for baking.
Bake tray bakes on shelf level 3 and
cakes in tins on shelf level 2.
If using an older recipe or cookbook,
set the oven temperature 18°F / 10°C
lower than that recommended. This
will not change cooking durations.
Browning
For a perfectly browned topping, for ex-
ample when making a gratin or brown-
ing the top of a casserole..
Bake
Use this at the end of the baking time to
brown the bottom of the food.
Humidity Plus
For creamed mixtures, choux pastry
and deep frozen pretzels.
Intensive Bake
For baking cakes with a moist topping,
e.g. cheese cake, fresh fruit cakes,
quiche and flans. Also suitable for items
such as pizza without the need to pre-
bake the base.
Bake on the lowest shelf level.
Combi Steam
The gleaming finish on bread, rolls and
puff pastry is achieved by adding steam
(maximum moisture, low temperature) in
cooking stage1. Browning is achieved
using a high moisture level and a high
temperature. The drying-out phase
takes place with low moisture and a
high temperature.
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