AEG COMPETENCE 5150 B Operating Instructions Manual page 14

With
hot air
fXl
■ Recommendations
The hot air mode is recommended for all types of baking.
However, you may prefer cooked cheesecakes, sponges,
bread and rich fruit cakes cooked by the conventional meth¬
od.
When you use the hot air cooking system you can cook on
several levels simultaneously. This saves time, is convenient
and energy efficient. You 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
the oven. For exceptions see enclosed baking charts.
If you use the 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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