ROSIERES RCP12IN Notice D'emploi Et D'installation page 54

BAKING
Avoid using shiny tins as they reflect heat and can spoil your cakes. If your cakes brown too quickly,
cover them with grease-proof paper or aluminium foil. Caution: the correct way to use foil is with the
shiny side in towards the cake. If not the heat is reflected by the shiny surface and does not penetrate
the food.
Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioche, sponge cakes
will tend to fall.
You can check if cakes are done by pricking the centre with a knife blade or skewer. If the blade
comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or
with bits of cake attached, continue baking but slightly lower the thermostat so that it is finished off
without burning.
Recipe Cooking
Cake Conv. cooking
Fruit tart
in batter Conv. Cooking
Pound cake Conv. cooking
Filled pie Conv. cooking
Brioche Fan cooking
Sponge cake Fan cooking
Genoese cake Fan cooking
Choux pastry Fan cooking
Pastry base Fan cooking
Puff pastry
e.g. bouchée Fan cooking
Meringues Fan
+ Lower element*
Fruit tart Fan
+ Lower element*
* with fan and lower element cooking method, we recommend at first a preheating with fan cooking to
save time.
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Quantity Cooking °C
Method
1.5 kg 180-200°C
for 6 200-220°C
1.5 kg 200-220°C
for 6 200-220°C
800 g 200°C
180-200°C
180-200°C
40 pieces 190°C
for 6 180-200°C
6 pieces 200°C
1 tray 80-85°C
for 6 220°C
Cooking Shelf level
time
50-60 min 1
40-50 min 1
45-50 min 1
40-45 min 1
40-45 min 1
35-40 min 1
30-35 min
35 min 1 and 3
20-30 min 1
15-20 min 1
4½ hours 1
35-40 min 1
Hints
Ø 27
Ø 27
Ø 27
Ø 27
2 trays
Ø 27