User manual

Cooking table cakes (hot air)
o The most commonly used type of baking ware is black metal
tins. If you are going to use the hot air + microwave function,
then you should use glass, ceramic or plastic baking ware.
IMPORTANT: These MUST be able to withstand a temperature
up to 250°.
o Different amounts and types of pastry require different
temperatures and baking times. You should try lower
temperature settings first of all and then, if necessary use a
higher temperature the next time you bake.
o A lower temperature will result in a more uniform baking. The
cake tray should always be placed in the centre of the turntable.
o To check that the cake is properly cooked, you should place a
tooth pick in the highest part of the cake 10 minutes before the
end of the cooking time. When no dough sticks to the tooth pick
as you are inserting it, the cake is ready. IMPORTANT: Do not
leave the tooth pick inserted in the cake permanently during the
last 10 minutes of the cooking time.
o If the cake is very dark on the outside, then next time you
should select a lower cooking temperature and let the cake bake
for a longer time.
o If the cake is very dry, then use a tooth pick to make a series of
small holes in the top of the cake. Sprinkle the cake with some
fruit juice or alcoholic drink. Next time increase the temperature
by about 10° and reduce the cooking time.
o If the cake does not come free from the tin when it is turned,
you should let it cool for 5 to 10 minutes, as it will hopefully
come away more easily. If the cake still does not come free,
then you should carefully run a knife around the edges. Next
time the cake tin should be thoroughly greased.
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