51
Microwave tips
9
CAUTION
Do not leave oven unattended while popping
corn. Popcorn may ignite and cause fire.
Cakes and pastries
Baking tins: It is best to use dark-colored metal baking
tins.
When using the microwave, use baking containers
made of glass, ceramic or plastic. These must be heat-
resistant up to 480° F (250°C). Cakes will not brown
so well if you use these types of baking containers.
Tables: The times given apply to food placed in a cold
oven.
The temperature and baking time depend on the
consistency and amount of the mixture. This is why
temperature ranges are given in the tables. Begin with
the lowest temperature and, if necessary, use a higher
setting the next time. A lower temperature results in
more even browning.
More information can be found in the
“Baking tips”
section that follows the tables.
Always place the cake pan in the center of the wire
rack.
You cannot find any information about the settings for the
quantity of food you have prepared
.
Lengthen or shorten the cooking time according to the following
rule of thumb: Double the amount = double the time, half the
amount = half the time
The food has become too dry.
Next time, set a shorter cooking time or select a lower microwave
power setting. Cover the food and add more liquid.
The time has elapsed but the food is not defrosted, hot or
cooked.
Set a longer time. Large quantities and food that is piled high
require longer times.
Time has elapsed but the food is overheated at the edge
but not done in the middle.
Stir it during the cooking time and next time, select a lower micro-
wave power setting and a longer cooking time.
After defrosting, the poultry or meat is defrosted on the
outside but not defrosted in the middle.
Next time, select a lower microwave output setting. If you are
defrosting a large quantity, turn it several times.
Cake Cookware
Height Type
of
heating
Temperature
°F (°C)
Cooking time
in minutes
Sponge cake, simple
Sponge cake, delicate (e.g.sandcake)
Ring-shaped cake
pan/Vienna ring
pan/cake pan
1
1
H
320 - 340 (160-170)
300 - 320 (150-160)
60-80
60-70
Cake base with edge of short-crust pastry
Springform cake
pan
1
H
320 - 340 (160-170) 35-45
Sponge cake base
Fruit sponge cake
pan
1
H
320 - 340 (160-170) 35-45
Hot water sponge cake
Springform cake
pan
1
H
340 - 355 (170-180) 45-50
Cake with dry topping (sponge)
Glass tray
2
H
320 - 340 (160-170) 35-50
Cake with moist topping, e.g. yeast dough with
apple crumble
Glass tray
2
H
310 - 330 (155-165) 55-65
Plaited loaf with 17.6 oz (500 g) flour
Glass tray
2
H
320 - 340 (160-170) 30-40
Stollen with 17.6 oz (500 g) flour
Glass tray
2
H
340 - 355 (170-180) 60-70
Pizza
Glass tray
2
H
390 - 410 (200-210) 30-40
Yeast bread 2.2 lb (1 kg)**
Glass tray
2
H
355 - 375 (180-190) 50-60
* Allow cake to cool in the oven for approx. 20 minutes.
** Never pour water directly into a hot oven.
