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Baking
TYPE
WALNUT CAKE
FRUIT TART
FRUIT CAKES
SAVOURY TARTS
SIMPLE CAKE (SPONGE
CAKE)
ALMOND CAKES
PUFF PASTRY
Advice on cake baking ware
The most commonly used type of baking ware is black metal tins. If you
are also going to use the microwave, use glass, ceramic or plastic baking
ware. These must be able to withstand temperatures up to 250ºC. If you
use these types of baking ware the cakes are not browned as much.
Advice on how to bake cakes
Different amounts and types of pastry require different temperatures and
baking times. Try low settings first of all and then, if necessary, use higher
temperatures next time. A lower temperature will result in more uniform
baking. Always put the cake tray in the centre of the turntable.
Baking suggestions
How to check if the cake is properly cooked
Start sticking a tooth pick in the highest part of the cake 10 minutes before
the end of the baking time. When no dough sticks to the tooth pick the
cake is ready.
If the cake is very dark on the outside
Next time choose a lower temperature and let the cake bake for a longer
time.
If the cake is very dry
Make small holes in the cake with a tooth pick after baking has finished.
Then sprinkle the cake with some fruit juice or alcoholic drink. Next time
increase the temperature by about 50ºF and reduce the baking time.
If the cake does not come free when turned
Let the cake cool down for 5 to 10 minutes after baking and it will come
out of the tin more easily. If the cake still does not come free run a knife
carefully around the edges. Next time grease the cake tin well.
Advice on saving energy
When you are making more than one cake, it is advisable to bake them in
the oven one after the other when the oven is still hot. This lets you
reduce the baking time for the second and later cakes.
It is preferable to use dark coloured baking ware - painted or enamelled
black – since such baking tins absorb heat better.
When dealing with long baking times, you can switch the oven off 10
minutes before the end of the time and make use of the residual heat to
complete the baking.
32
Instructions for the User
CONTAINER
SPRING-FORM TYPE TIN
SPRING-FORM TYPE TIN
CAKE TIN WITH
CENTRAL HOLE
SPRING-FORM TYPE TIN
SPRING-FORM TYPE TIN
CAKE TRAY
CAKE TRAY
TEMPERAT.
LEVEL
(ºF)
1
338/356
2
302/320
1
338/374
2
320/356
1
320/338
2
230
2
338/356
USA
TIME
(MIN)
30/35
35/45
30/45
50/70
40/45
35/45
35/45
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