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33
USA
Baking
Table and advices – baking/hot air
Type
Container
Level
Temperature
(ºF)
Time
(min.)
Walnut cake
Spring-form type tin
Turntable
320
30/35
Fruit tart
Spring-form type tin Ø
28 cm
Turntable
320
35/45
Ring cake
Spring-form type tin
Turntable
320
30/45
Piquant cakes e.g.
Pizza made with
potatoes
Spring-form type tin
Turntable
370–390
50/70
Sponge cake
Spring-form type tin Ø
26 cm
Turntable
320
40/45
Jelly roll
Glass griddle
1
390
35/45
Cherry pie
Glass griddle
1
350-370
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 482ºF. 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 center 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
212ºF 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 colored baking ware
- painted or enameled 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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