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EN
Instructions for the User
35
11.2 Cakes
TYPE
CONTAINER
LEVEL
TEMPERATURE (ºF)
TIME (MIN)
WALNUT CAKE
SPRING-FORM
TYPE TIN
1
228/356
30/35
FRUIT TART
SPRING-FORM
TYPE TIN
2
302/320
35/45
FRUIT CAKES
CAKE TIN WITH
CENTRAL HOLE
1
338/374
30/45
SAVOURY TARTS
SPRING-FORM
TYPE TIN
2
320/356
50/70
SIMPLE CAKE
(SPONGE CAKE)
SPRING-FORM
TYPE TIN
1
320/338
40/45
11.2.1 Tips over de bakvormen
The most commonly used type of baking ware is black metal tins.
11.2.2 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.
11.2.3 Baking suggestions
11.2.4 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.
11.2.5 If the cake is very dark on the outside
Next time choose a lower temperature and let the cake bake for a longer
time.
11.2.6 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.
11.2.7 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.
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