Baking; Bottom Heat; Cake Plus; Fan Plus - Miele DGC 6660 Operating And Installation Instructions

Baking

Eating food which has been cooked
correctly is important for good
health.
Only bake cakes, pizza, chips etc.
until they are golden. Do not
overcook them.

Fan plus

For baking on several levels
 When using Fan plus, reduce the
temperatures given for Conventional
heat by about 20 °C.

Conventional heat

For baking traditional recipes, e.g. rich
fruit cake and making soufflés.
 Only bake on one level at a time.
 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 for
Conventional heat 10 °C lower than
that recommended. This will not
change cooking durations.

Top heat

Select at the end of the cooking
duration to brown the topping on a dish.
For gratins and bakes.
126

Bottom heat

Use this setting towards the end of
baking, to brown the base of a cake,
quiche or pizza.

Cake plus

For creamed mixtures, choux pastry
(e.g. eclairs) and 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.
 Use the bottom shelf level.
Combination mode
The gleaming finish on bread, rolls and
puff pastry is achieved by adding steam
(maximum moisture, low temperature) in
cooking stage 1. 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.