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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 Microwave
power in watts
Cooking time
in minutes
Sponge cake, simple Ring tin/round tin 1
3
160-180 90 W 30-40
Sponge cake, delicate
(e.g. sand cake)
Ring tin/round tin 1
%
150-170 - 60-80
Sponge flan base Flan tin 2
3
160-180 - 25-35
Delicate fruit flan, sponge Springform/ring tin 1
3
160-180 90 W 30-40
Sponge base, 2 eggs Flan tin 1
%
150-160 - 20-25
Sponge flan, 6 eggs (preheat) Dark springform cake tin 1
%
170-180 - 30-40
Shortcrust pastry base with
crust
Dark Springform cake
tin**
1
%
170-190 - 30-40
Fruit tart/cheesecake with pas-
try base*
Dark springform cake tin 2
3
160-170 180 W 30-40
Swiss flan Dark springform cake tin 1
%
190-200 - 40-50
Ring cake Ring cake tin 1
3
160-180 90 W 30-40
Nut cake Dark springform cake tin 1
3
170-180 90 W 35-45
Pizza, thin base, light topping,
preheat
Round pizza tray 1
%
220-240 - 15-20
Savoury cakes Dark Springform cake
tin**
1
%
180-190 - 50-60
* Allow cake to cool in the oven for approx. 20 minutes.
** Place on the universal pan
Cakes on the universal pan Accessories Level Type of
heating
Tempera-
ture °C
Microwave power
in watts
Cooking time
in minutes
Sponge with dry topping Universal pan 2
%
160-180 - 25-35
Sponge with moist topping (fruit) Universal pan 1
3
160-180 90 W 30-40
Yeast dough with dry topping Universal pan 2
%
170-190 - 35-45
Yeast dough with moist topping (fruit) Universal pan 2
%
170-190 - 45-55
Shortcrust pastry with dry topping Universal pan 2
%
160-180 - 25-35
Shortcrust pastry with moist topping
(fruit)
Universal pan 1
%
160-180 - 50-60
Swiss flan Universal pan 1
%
190-200 - 40-50
Swiss roll (preheat) Universal pan 2
%
170-190 - 10-20
Plaited loaf with 500 g flour Universal pan 2
%
160-180 - 40-50
24


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