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possibilities
before you start baking
hot air
condensation
conventional
GB 6
All manuals and user guides at all-guides.com
The fan in the back of the oven blows hot air into the oven.
This is used to heat the dishes. You can use several levels at
the same time, thus saving energy. Because of the intensiv
heat you can select a temperature of 20 °C lower then
indicated in the conventional recepy.
The hot air system is highly suitable for baking cakes, cookies
and apple tarts. You can bake on multiple levels
simultaneously if desired, in which case the tins should be
aligned directly under one another. Baking sheets with
cookies should be positioned on the second and third levels.
When roasting or baking, condensation will develop, in
particular when preparing bread, pizzas, pre-fried chips, etc.
This is to be expected. When baking or roasting on multiple
levels simultaneously, more condensation will develop.
The dish is heated by the radiation heat of the upper and
lower elements. Because the heat comes both from the
upper and the lower element, the position in the oven is
important. Usually the dish should be put in the middle of the
oven. Do not open the door at the beginning of the proces.
Chances are the freshly risen pastry subsides.
When preparing puff-pastry recipes, such as pastry rolls,
sausage rolls and apple dumplings, or cream puffs, meringue
pastries, soufflés, breads and biscuits, the best results will be
achieved by using the upper and lower heating elements.
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