Operation Manual

20
Microwave tips
Cakes and pastries
About the tables
Notes
■ The times given apply to food placed in a cold oven.
■ The temperature and baking time depend on the consistency
and amount of the mixture. This is why temperature ranges
are given in the tables. Begin with the lower temperature and,
if necessary, use a higher setting the next time, since a lower
temperature results in more even browning.
■ Additional information can be found in the Baking tips section
following the tables.
■ Always place the cake tin in the centre of the wire rack.
Baking tins
Note: It is best to use dark-coloured metal baking tins.
You cannot find any information about the settings for the
quantity of food you have prepared.
Increase or reduce the cooking times using the following rule of
thumb:
Double the amount = almost double the cooking time
Half the amount = half the cooking time
The food has become too dry. Next time, set a shorter cooking time or select a lower microwave
power setting. Cover the food and add more liquid.
When the time has elapsed, the food is not defrosted, hot or
cooked.
Set a longer time. Large quantities and food which is piled high
require longer times.
When the time has elapsed, the food is overheated at the
edge but not done in the middle.
Stir it during the cooking time and next time, select a lower micro-
wave power setting and a longer cooking time.
After defrosting, the poultry or meat is defrosted on the out-
side but not defrosted in the middle.
Next time, select a lower microwave power setting. If you are
defrosting a large quantity, turn it several times.
Cakes in tins Accessories Level Type of
heating
Temperature °C Cooking time in min-
utes
Sponge cake, simple or sponge cake, deli-
cate (e.g. sand cake)*
Ring-shaped cake
tin/Vienna ring tin/
cake tin
1
1
5
5
160-170
150-160
60-80
60-70
Sponge flan base with edge made from
shortcrust pastry
Springform cake
tin
1
5
160-170 35-45
Sponge flan base Flan base cake tin 1
5
160-170 35-45
Sponge flan (hot water sponge cake) Springform cake
tin
1
5
170-180 45-50
Cake with dry topping (sponge) Baking tray 2
5
160-170 30-40
Cake with moist topping
e.g. yeast dough with apple crumble
Baking tray 2
5
150-160 50-60
Plaited loaf with 500 g flour Baking tray 2
5
160-170 30-40
Stollen with 500 g flour Baking tray 2
5
170-180 60-70
Pizza Baking tray 2
5
200-210 25-35
Yeast bread 1 kg** Baking tray 2
5
180-190 50-60
* Allow cake to cool in the oven for approx. 20 minutes.
** Never pour water directly into a hot oven.
Cake Ovenware Level Microwave power
in watts
Cooking time
in minutes
Type of
heating
Temperature in °C
Nut cake Springform cake tin 1 90 W 30-35
5
170-180
Fruit tart or cheesecake with
shortcrust pastry*
Springform cake tin 2 360 W 40-50
5
150-160
Fruit pie, delicate with sponge Ring cake tin or
springform cake tin
1 90 W 30-45
5
170-190
Savoury cakes (e.g. quiche/
onion tart)
Springform cake tin
or quiche tin
2 90 W 50-70
5
160-180
* Allow cake to cool in the oven for approx. 20 minutes.
Small baked items Level Type of
heating
Temperature in °C Cooking time in minutes
Biscuits Baking tray 2
5
150-170 20-35
Meringue Baking tray 2
5
100 90-120
Macaroons Baking tray 2
5
110 35-45