Miele DGC 7585 Operating and Installation instructions - Page 145

Baking Tips for baking - Dark bakeware is best for baking. Avoid using bright, thin-walled pans made from a shiny material as they give an uneven or poor browning result. In certain unfavorable conditions, the food will not cook properly. - Place cakes in rectangular bakeware on the wire rack with the longer side across the width of the oven for optimum heat distribution and even 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 operating modes You can find an overview of all the operating modes with their recommended values in "Main and submenus". Combi Steam  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 Conv Bake  - Combi Surround  - Combi Broil  We recommend baking bread and bread rolls in several cooking stages: the shine is created during the first cooking stage thanks to the bursts 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 other information can be found in the Miele App. 145