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■ Bakeware:
You can use me to bake cakes either in baking forms or on bak¬
ing sheets. The material from which the bakeware is made is
extremely important.
The most important differences:
1. Black sheet baking forms, coated baking forms, or gold bak¬
ing forms are the best, since they absorb heat and transfer itto
the dough most rapidly, implying for you shorter baking times
and lower power consumption.
2. White sheet, baking forms reflect the heat, i.e. they repel it.
Cakes which you bake in such forms have a longer baking
time, do not become so nicely brown, and require a longer
baking time. When baking with top/bottom heat, you should
therefore not use white sheet baking forms. __
3. In the combination mode of top/bottom heat [=j with micro-
wave @ (where featured). This cooking function is suitable
for baking flans with a fruit topping and filling (cream or cot¬
tage cheese) as well as . cakes with a low flour content
(sponge, nut cakes).
It is not recommended to use this cooking function for baking
with a high flour content (large cakes, almond cakes, or
bread).
Use only glass, ceramic, porcelain, or heat-resistant plastic
bakeware (without metal decorations).
Never use any metal bakeware!
The accessories provided are an exception!
■ Recommendations
Apart from cheesecakes, sponge cakes, and bread, 1 recom¬
mend hot air for everything else. It is more advantageous than by
top and bottom heat.
in this heating mode, I bake at several levels simultaneously -
quickly and economically - to save you time. I also bake different
cakes at the same time, e. g. fruit cakes and almond cakes or
large cakes and tartlets. You need only make sure that the pres¬
cribed temperatures for the various items roughly coincide.
You should also take note that more steam arises when several
baking sheets are inserted at any one time. This especially
applies to fruit cakes. In the case of very moist fruit, e. g. damsons,
therefore bake on only two sheets at most at any one time.
Baking
- with top/
bottom heat
Baking
- with hot air
[XI
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