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Tips on baking
- Dark tins are best for baking. Avoid
using bright, thin-walled tins as they
give an uneven or poor browning
result. In certain unfavourable
conditions, the food will not cook
properly.
- Position rectangular tins with the
longer side across the width of the
oven compartment for optimum heat
distribution and even baking results.
- When cooking frozen food such as
chips, croquettes, cakes, pizza and
baguettes, select the medium
temperature quoted on the
manufacturer's packaging.
- If a range is specified for the cooking
duration, check whether the food is
cooked after the shortest duration.
Stick a wooden skewer into the food.
If it comes out clean without any
batter/dough on it, the food is done.
Notes on the functions
You can find an overview of all the
functions with their recommended
values in "Main and sub-menus".
Combi mode
This operating mode uses a
combination of oven heat and moisture.
The addition of steam prevents the
surface of the food from drying out.
Bread, bread rolls and puff pastry have a
shiny and crispy crust.
You can choose between different types
of heating:
-
Combi Fan plus
-
Combi Conventional
-
Combi Grill
We recommend baking bread and bread
rolls in several cooking stages: the shine
is created during the 1st cooking stage
thanks to the injection of steam
(maximum moisture, low temperature).
Browning takes place in the next
cooking stage with high moisture and a
high temperature. It is then dried with
reduced moisture and a medium to high
temperature.
Tip: Recipes and comprehensive
cooking charts with information on
operating modes, temperatures,
moisture and cooking durations can be
found in the Miele combination steam
oven cookbook.
Baking
131
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