AEG COMPETENCE 5211V Operating Instructions Manual page 21

BTB5211_V 10/96 UK-BTB802-1 10/96 UK
Baking
Do not use the fat filter when baking
Bakeware
How bakeware affects browning:
1. Bakeware, which is dark in colour, has a non-stick coating or is made from aluminium
absorbs more heat which is then transferred to the cake resulting in shorter cooking
times, lower energy consumption and increased base browning.
2. Bakeware which is light in colour or is made of tin reflects the heat away resulting in
longer cooking times and less base browning.
Shelf Levels
Baking using the conventional cooking function (secondary oven) should be carried out on
one shelf level only. When possible always place cakes in trays in the centre of the shelf. If
you are using two trays place the trays side by side on one shelf, the cooking time may have
to be extended.
You can bake on up to 3 shelf levels at the same time when using the Ventitherm fan cooking
(main oven).
1 Baking tray Use shelf level 3
2 Baking trays Use shelf levels 3 and6
3 Baking trays Use shelf levels 1,3 and6
Hints and Tips on baking
Checking if the cake is cooked
Pierce the cake at its highest point through the centre with a wooden cocktail stick. If no
mixture sticks to the wood, you can switch off the oven and use the residual heat to com-
plete cooking.
The cake sinks
(becomes 'sad' - heavy and very moist in the centre)
Check your recipe. Next time use less liquid. Observe the mixing times, especially when
using electric mixers use baking margarine or butter.
The cake is too light at the bottom
Use a dark baking tray or put the cakes at a lower level.
The cake is too dark at the bottom
Use a lighter reflective baking tray, or position at a higher level.
Cakes with moist toppings e.g. cheese cakes, or rich fruit cakes are not baked
through.
Bake at a lower temperature and for longer.
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