Baking Guidelines - John Lewis JLFSMW001 Instruction Manual

Baking guidelines

Dish shape
Ring moulds are ideal for baking cakes in,
especially dense cakes. They help prevent
the outside edge of the cake overcooking
before the dense centre is cooked through.
Keeping quality
Light sponge type cakes cook very quickly
by microwave and so should be cooked as
required, since their keeping quality is not
as long as those baked traditionally.
Consistency
Generally cakes to be cooked by
microwave should have a softer consistency
than those baked traditionally. As a general
rule add 15-30 ml (1-2 tbsp) of milk or
water to the mixture.
Covering
Just as you wouldn't cover a cake baked in a
traditional oven, NEVER cover your cakes
cooked by microwave.
Dish size
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
Mixing/beating
Cakes cooked by microwave need to be
well mixed, but not over beaten. Generally
it is unnecessary to cream butter and sugar
or beat eggs in an electric mixer or food
processor. Do not attempt to cook
whisked/fatless sponges, or any cakes
containing whisked egg white.
Eggs
The following recipes have been tested
using medium eggs. Using a different size of
egg may affect cooking times.
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