Baking tins | It is best | to use dark&coloured metal baking tins. | |||
| Baking times are increased when light&coloured | ||||
| baking | tins | made of thin metal or glass dishes are | ||
| used, | and | cakes do not | brown so evenly. | |
| If you wish to use silicone backing tins, use the | ||||
| information | and recipes provided by | the manufacture | ||
| as a guide. Silicone backing tins are often smaller | ||||
| normal tins. The amount of mixture and recipe | ||||
| instructions | may differ. |
|
| |
Tables | The tables | show the ideal type of heating for the | |||
| various | cakes and pastries. |
| ||
| The temperature and baking time depend on the | ||||
| amount and consistency of the mixture. This is why | ||||
| temperature ranges are given in the tables. You | ||||
| should try the lower temperature first, since a lower | ||||
| temperature allows more even browning. You can | ||||
| increase the temperature | next time if | necessary. | ||
| If you | preheat the oven, | shorten the | baking time b | |
| 5 to 10 minutes. |
|
| ||
| More information can be found in the •Baking tips" | ||||
| section | which follows the | tables. |
| |
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