ROSIERES Bocuse, Operating Instructions Manual

Page: 18 / 36

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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 Quantity Cooking °C Cooking Shelf level Hints
Method time
Cake Conv. cooking 1.5 kg 180-200°C 50-60 min 1
Fruit tart
in batter
Conv. Cooking for 6 200-220°C 40-50 min 1 Ø 27
Pound cake Conv. cooking 1.5 kg 200-220°C 45-50 min 1
Filled pie Conv. cooking for 6 200-220°C 40-45 min 1 Ø 27
Brioche Fan cooking 800 g 200°C 40-45 min 1
Sponge cake Fan cooking 180-200°C 35-40 min 1 Ø 27
Genoese cake Fan cooking 180-200°C 30-35 min Ø 27
Choux pastry Fan cooking 40 pieces 190°C 35 min 1 and 3 2 trays
Pastry base Fan cooking for 6 180-200°C 20-30 min 1 Ø 27
Puff pastry
e.g. bouchée
Fan cooking 6 pieces 200°C 15-20 min 1
Meringues Fan 1 tray 80-85°C 4½ hours 1
+ Lower element*
Fruit tart Fan for 6 220°C 35-40 min 1
+ Lower element*
* with fan and lower element cooking method, we recommend at first a preheating with fan cooking to
save time.