Barazza 1FVCFY, Instruction Manual, Page: 27 / 288

27
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
oven.
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 10ºC 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.