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Desserts - Pastries
Your oven offers several ways of baking
cakes, depending on the desired result.
• Cooking using microwaves is perfect and
quick for custards, flans, poached fruit and
compotes as well as cakes containing rais-
ing agent which do not need to go golden on
top (chocolate cake and sponge cake to be
filled).
• Combination cooking allows you to bake
crispy and golden cakes quickly, using mix-
ture with raising agent or eggs.
• Traditional cooking (Oven heating) is es-
sential for certain cakes and desserts: souf-fl
é, savarin, choux pastry, biscuits, sweet
nibbles, shortbread, puff pastry nibbles and
tarts.
Cooking with microwaves only:
Microwaves cook fruits, compotes, custard,
confectioners custard and choux pastry
quickly and perfectly. Furthermore, micro-
waves are excellent for cooking starchy
puddings such as rice pudding, tapioca,
semolina, without the risk of the mixture
sticking to the bottom of the dish. Finally,
when preparing traditionally cooked des-
serts, microwaves are very useful for melting
butter, chocolate and jelly, as well as making
caramel.
Containers and accessories:
Place the container which is microwave safe
directly on the ceramic plate. Preferably use
round cake tins. Avoid using rectangular tins.
Lid:
cakes: DO NOT cover. - Fruit : you can cover
fruit compotes which do not contain much
water and leave compotes which contain a lot
of water uncovered.
Fruit:
Allow 4 to 5 min at HIGH power, covered, to
cook 4 medium peeled pears (remember to
turn them half-way through cooking). Allow
4 to 5 min at HIGH power, covered, for 500 g
of plums or pears cut into quarters with 5
tbsps of water (whole fruit will take a little
longer to cook, depending on its size). For
compotes, allow for 6 to 7 min at HIGH power
for 500 g of peeled fruit cut into cubes. Do not
add liquid. Cooking times will always vary
depending on the ripeness of the fruit and the
amount of sugar it contains. If you add dried
fruit to cake mixture, always make sure the
fruit is not at the top of the mixture as they
will burn, due to the large amount of sugar
they contain.
Useful to know:
it is impossible to cook a souffl é in a micro-
wave because it will collapse as soon as you
take it out of the oven. Cakes made of choux
pastry will not expand, because no crust will
form to trap the air inside. However, ready-
made cake-mixes cook very well in the
microwave. The cake must be prepared
following the instructions on the packet and
cooked at MEDIUM power for 4 to 7 min in a
dish which is microwave safe.
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2016/3/21 16:20:20
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