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Text excerpt from page 33 (click to view)
â¢ Insert the tray with the bevel at the front. â¢ With TOP BOTTOM or FAN COOKING you can also bake with two tins next to one another on the oven shelf at the same time. This does not significantly increase baking time.
3 Whendistort during cooking. Thistrays inserted frozen foods are used the may is due to the
large difference in temperature between the freezing temperature and the temperature in the oven. Once the trays have cooled the distortion will disappear again.
How to use the Baking Tables
The tables give the required temperature settings, baking times and oven shelf levels for a selection of typical dishes. â¢ Temperatures and baking times are for guidance only, as these will depend on the consistency of pastry, dough or mixture, the amount and the type of baking tin. â¢ We recommend using the lower temperature the first time and then if necessary, for example, if a deeper browning is required, or baking time is too long, selecting a higher temperature. â¢ If you cannot find the settings for a particular recipe, look for the one that is most similar. â¢ If baking cakes on baking trays or in tins on more than one level, baking time may be extended by 10-15 minutes. â¢ Moist recipes (for example, pizzas, fruit flans, etc.) are baked on one level. â¢ Cakes and pastries at different heights may brown at an uneven rate at first. If this occurs, please do not change the temperature setting. Different rates of browning even out as baking progresses.
With longer baking times, the oven can be switched off about 10 minutes before the end of baking time, to make use of the residual heat. Unless otherwise stated, the values given in the tables assume that cooking is started with the oven cold.