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429548
• For baking pastry, use the , or . mode of
operation. (Oven operation with the selected mode, or
system, depends on the appliance model).
• When baking pastry, always remove the fat fi lter.
Instructions
• When baking pastry, always observe the instructions on
the shelf / guide level, temperature, and cooking time
indicated in the pastry baking table. Do not be prejudiced
by experience you may have with other ovens. The values
indicated in the cooking table are defi ned and checked
especially for this particular oven.
• If the baking table does not specifi cally address a
particular type of pastry, see the information for a
similar type of pastry.
Baking pastry with upper and lower heater
• Bake the pastry at one level only.
• Upper / lower heater combination is particularly
appropriate for baking various types of pastry, bread,
and meat.
• Use dark-colored baking trays. Light-colored trays
refl ect the heat, which leads to poorer cooking
(browning) results. Always place the models on the grid.
If you are using the supplied baking tray, remove the
grid.
• Preheating will shorten the cooking time. Place the
dish into the oven only when the selected temperature
has been reached, i.e. when the control lamp (heater
operation lamp) goes o for the fi rst time.
Baking pastry with hot air
Baking pastry with hot air is particularly convenient
when you wish to bake on several shelf / guide levels
simultaneously, especially when preparing bite-size pastry
in shallow trays. Preheating is recommended, and the
use of the second and third guide level. This mode is also
appropriate for moist pastry and fruit cakes (in this case,
bake on a single level only).
• The temperature is normally set lower than when baking
with the upper/lower heater combination (see also the
pastry baking table).
• Various types of pastry can be baked simultaneously, if
the required temperature is at least approximately the
same for all.
• Baking time can vary, even for equal baking trays. When
Baking pastry
20
FOOD PREPARATION
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