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BAKING
Avoid using shiny tins, they reflect the 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, brioches,
sponge cakes, etc. will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or metal knitting needle.
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.
Recipes
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
Fan cooking
Meringues
Fan+Lower element*
Fruit tart
Fan+Lower element*
St Honoré
Fan+Lower element*
* with fan and lower element, we recommend preheating with fan cooking to save time.
Cooking
Quantity
method
1,5 kg
for 6
1,5 kg
for 6
800 grs
40 pieces
for 6
6 pieces
1 tray
for 6
6 pieces
Cooking
Cooking
°C
180-200° C
50+60 min
200-220° C
40-50 min
200-220° C
45-50 min
200-220° C
40-45 min
200° C
40-40 min
180-200° C
35-40 min
180-200° C
30-35 min
190° C
180-200° C
20-30 min
200° C
15-20 min
80-85° C
4
220° C
35-40 min
190° C
30-35 min
16 GB
Shelf level
time
1
1
1
1
1
1
1
35 min
1 / 3
1
1
hours
1
1
1 1
Tips
Ø 27
Ø 27
Ø 27 mould
Ø 27 mould
2 trays
Ø 27
e.g.
Bouchée
Ø profiteroles
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Table des Matières
