Tips on preparation and general information
When baking cakes, insert a skewer
into the centre of the cake after the
shorter cooking duration has elapsed to
check whether the cake is baked. If the
skewer comes out clean, the cake is
ready, but if crumbs or moist cake
residues cling to the skewer, carry on
baking it until it is done.
Leave cakes baked in tins for approx.
10 minutes before turning out.
Run around the edge with a knife and
tap the tin gently. If the cake is still
sticking, place a damp cloth over the
tin. The resulting steam will cause the
cake to dislodge from the tin.
If the cake mixture rises too much and
then collapses at the end of the
cooking duration, it was probably
beaten for too long or too much liquid
was added to it.
Cake mixture ingredients, particularly
eggs and fats, should be kept at an
even temperature of approx. 20 °C.
Chilled butter is best for pastry,
achieving a smooth dough.
Sponge cake mixture should be baked
immediately. For gateau bake a day in
advance. It is then easier to divide the
layers. Swiss roll should be turned out
immediately onto a damp tea towel, or
a tea towel sprinkled with sugar, then
rolled up with the help of the cloth.
If you are baking in combination mode
(MW + Fan plus), microwave power
must be selected from the start. Select
a microwave power level of 80 W or a
maximum of 150 W.
A variety of different baking containers
can be used in combination mode.
Containers made of heat resistant
glass, ceramic, plastic, soft plastic and
metal are suitable. Metal containers can
occasionally cause sparking. In this
case, place the container in a different
position on the rack or on the glass
tray. If sparking continues, or if
crackling noises can be heard, the
container is unsuitable.
Baking
14
Содержание H6000BM
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