AEG COMPETENCE 524 B Operating Instructions Manual page 15

Bakeware
Cakes are baked either in cake tins or alternatively on baking
sheets, full width baking sheets are available from AEG Spare
Parts as an optional extra.
How bakeware affects browning:
1. Bakeware, which is dark in colour, has a non-stick coating or is
made from aluminium is the best as heat is absorbed and then
transferred to the cake resulting in shorter cooking times,
lower energy and better browning.
2. Bakeware which is light in colour or is made of tin reflect the
heat resulting in longer cooking times and poorer browning. It
is advisable not to use such bakeware when using conven¬
tional top and bottom heat.
■ Baking on one level
Using the conventional method you can only bake on one
level at any one time. The shallower the cake, the higher you
should place it in my oven.
■ Baking times and temperatures
In many cases, it is not necessary to preheat me. The recom¬
mended temperatures and times given in the enclosed chart
are guidelines only. To suit personal taste it may be necessary
to make small adjustments.
■ Recommendations
I recommend hot air cooking for all types of baking. However,
you may prefer cooked cheesecakes, ail 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
With conven¬
tional top /
bottom heat
With
hot air
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