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Manual Combination cooking:
This combines the effects of radiant heat which makes the cakes golden, and microwaves
which cook the inside quickly and make the cakes rise. Allow for a cooking time of at least half
or two-thirds of the cooking time for traditional cooking methods.
Tins:
1) For
fl
ans, clafoutis, gratins, use dishes which are microwave safe and heat-resistant (Pyrex®
or ovenproof porcelain) and preferably round (or Pyrex® baba cases) or oval.
2) For other cakes (sponge cake, yoghurt cake, kugelhupf, fruit cake) and tarts, use non-
springform smooth metal tins, preferably round ones (unless using a loaf tin). Do not use thin
aluminium tins (such as aluminium foil containers).
3) For tarts, it is important to only use smooth, non-springform metal tins (aluminium or non-
stick), for the pastry base to be well cooked. In all cases DO NOT COVER.
4) For most desserts (except tarts), you can also use
fl
exible silicone moulds when using
microwaves, Combination cooking or Oven Heating.
Accessories:
DO NOT USE THE ENAMEL SHELF for Combination cooking. Some gratin or
fl
an recipes in
Pyrex® or ovenproof porcelain dishes can be placed directly on the wire rack.
Check the food as it cooks: when using microwaves only, a few minutes cooking is enough,
and every extra minute may dry out the cake. If the cake goes hard once it has cooled it has
been cooked for too long or at too high a temperature.
You can check the cake is cooked using the traditional method of inserting the tip of a knife in
the middle (it should come out clean) or by checking if the edges of the cake come away from
the tin easily.
Containers: if you use a container which is very different to that advised by the recipe (e.
g
.
several ramekins rather than a round cake tin), the end result will be different. The same quan-
tity will cook more quickly in several small tins than in one single tin. Line the tins with grease-
proof paper so you can remove them more easily.
Storing cakes: once the cake is cool, remember to wrap it in cling
fi
lm or aluminium foil to keep
it soft.
Essential for cooking patisseries such as savarins, choux pastry, biscuits, souf
fl
és, meringues
etc. But you can also use it for cooking all cakes and tarts which you do not want to cook using
combination cooking.
Accessories & containers:
For oven cooking, place cakes, tarts, gratins and other sweet items directly on the enamel shelf
in the lower shelf position. To cook pastry bases well, use metal tins and an oven preheated to
OVEN 220° C, lowering the temperature after putting the tart in the oven.
Containers:
You can use any heat-resistant container (metal, silicone, Pyrex® or ovenproof porcelain).
Desserts - Pastries
Traditional cooking using Oven heating
General advice for cooking using
microwaves and combination cooking:
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