AEG 5210 V - Manual (Page 26)

Baking -
with conven­
tional top/
bottom heat
With
hot air
26
Bakeware
Cakes are baked either in cake tins or alternatively on baking-
sheets, lull 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 aiuminium is the best as heat is absorbed
and then transferred to the oake resulting in shorter cook­
ing times, lower energy consumption 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 conventional top and bottom heat.
Baking on one level provides the best results in the
conventional mode.
The shallower the cake, the higher you should place it in the
oven.
Baking times and temperatures
In many cases, it is not necessary to preheat. 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
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.