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Microwave tips
Cakes and pastries
Baking tins: It is best to use dark-coloured metal baking
tins.
When using the microwave, use baking containers made
of glass, ceramic or plastic. These must be heat-
resistant up to 250 °C. Cakes will not brown so well if
you use these types of baking containers.
Tables: 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 lowest temperature and, if necessary, use a higher
setting the next time. A lower temperature results in
more even browning.
More information can be found in the “Baking tips
section which follows the tables.
Always place the cake tin in the centre of the wire rack.
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 amount = double the cooking time, half amount =
half the cooking time
The food has become too dry. Next time, set a shorter cooking time or select a lower microwave
output setting. Cover the food and add more liquid.
When the time has elapsed, the food is still 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 output 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 output setting. If you are
defrosting a large quantity, turn it several times.
Cake Ovenware Level Type of
heating
Temperature °C Cooking time
in minutes
Sponge cake, simple
Sponge cake, delicate, e.g. sandcake
Ring cake tin/Ring
tin/cake tin
1
1
H
160-170
150-160
60-80
60-70
Sponge flan base with crust made from shortcrust
pastry
Springform cake tin 1
H
160-170 35-45
Sponge flan base Flan tin 1
H
160-170 35-45
Sponge flan (hot water sponge cake) Springform cake tin 1
H
170-180 45-50
Cake with dry topping (sponge) Glass tray 2
H
160-170 35-50
Cake with moist topping, e.g. yeast dough with
apple crumble
Glass tray 2
H
155-165 55-65
Plaited loaf with 500 g flour Glass tray 2
H
160-170 30-40
Stollen with 500 g flour Glass tray 2
H
170-180 60-70
Pizza Glass tray 2
H
200-210 30-40
Yeast bread 1 kg** Glass tray 2
H
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 output
setting in watts
Cooking time
in minutes
Type of
heating
Temperature
°C
Nut cake Springform cake tin 1 90 W 30-35
H
170-180
Fruit tart or cheesecake with
shortcrust pastry*
Springform cake tin 2 360 W 40-50
H
150-160
* Allow cake to cool in the oven for approx. 20 minutes.
35


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