Operation Manual

66
EN
Cooking with Hot Air
Cooking – Cakes
Type
Container
Level
Temperature
Time (min)
Walnut cake
Spring-form type tin
1
170/180
30/35
Fruit tart
Spring-form type tin
2
150/160
35/45
Fruit cakes
Cake tin with central hole
1
170/190
30/45
Savoury tarts
Spring-form type tin
2
160/180
50/70
Simple cake (sponge cake)
Spring-form type tin
1
160/170
40/45
Almond cakes
Cake tray
2
110
35/45
Puff pastry
Cake tray
2
170/180
35/45
Advice on cake baking ware
The most commonly used type of baking ware is black
metal tins.
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 10º 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.
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