Tips for cooking bakes and soufflés
Please take note of the following information if you are cooking bakes or soufflés.
- Use suitable accessories and ensure that you place them into the oven the right way round.
- Cookware:
- Use wide, shallow cookware for bakes and gratins. Food takes longer to cook in deep, narrow cookware and it browns more on top.
- Cook soufflés in a bain marie in the universal pan. Slide the universal pan into the cooking compartment at level 1.
- If you are cooking bakes directly in the universal pan, place the universal pan into the cooking compartment at level 1.
- Further information is provided for cooking frozen products.
- Take ready meals out of the packaging.
- If you use the microwave mode to partially or fully cook your food, you can reduce the cooking time considerably.
