Oven - AEG COMPETENCE 520 B Instruction Book

With
hot air
■ Recommendations
I recommend hot air cooking for all types of baking. However,
you may prefer cooked cheesecakes, all types of sponges,
bread and rich fruit cakes cooked by the conventional meth¬
od.
When you use my hot air cooking system I can cook on sever¬
al levels simultaneously. This saves time, is convenient and
energy efficient, I can also cook different cakes at the same
time for instance a Victoria Sandwich and a Bakewell Tart or a
Madeira Cake with a Dundee Cake. Simply make sure that the
cooking temperatures are roughly the same and that sufficient
space is left between the shelves to allow the air to circulate
freely.
If baking cakes with a high moisture content such as several
apple pies, it may be advisable to use only 2 shelves at the
same time to prevent too much steam forming in the
oven.
■ Baking times and temperatures
When baking with hot air it is often unnecessary to pre-heat
my oven. For exceptions see enclosed baking charts.
If you use my oven for batch baking, choose cakes which re¬
quire similar temperatures. Different cooking times can be
overcome by either placing cakes into the oven later or by re¬
moving them earlier.
The baking chart is provided as a quick reference to keep near
the oven.
When baking on more than one level the time given in the
cooking charts has to be extended by 10-20 minutes.
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