23
EN
Cooking with Hot-Air
Tables and suggestions – 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. If you are also going to use the
microwave, use glass, ceramic or plastic baking
ware. These must be able to withstand
temperatures up to 250ºC. If you use these
types of baking ware the cakes are not browned
as much.
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
turntable.
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 10º 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.
Advice on saving energy
When you are making more than one cake, it is
advisable to bake them in the oven one after the
other when the oven is still hot. This lets you
reduce the baking time for the second and later
cakes.
It is preferable to use dark coloured baking ware
- painted or enamelled black – since such baking
tins absorb heat better.
When dealing with long baking times, you can
switch the oven off 10 minutes before the end of
the time and make use of the residual heat to
complete the baking.
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