Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with grease-proof paper or aluminium foil. Caution: the correct way to use foil is with the shiny side in towards the cake. If not the heat is reflected by the shiny surface and does not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioches, sponge cakes, etc. will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or metal knitting needle. If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or with bits of cake attached, continue baking but slightly lower the thermostat so that it is finished off without burning.

Recipe

Cooking

Quantity

Cookin

Cooking

Shelf

Tips

 

method

 

° C

time

level

 

 

 

 

 

 

 

 

Cake

Conv cooking

1,5 kg

180-200°C

50-60 min

1

 

Fruit tart in

 

 

200-220°C

 

 

 

batter

Conv cooking

for 6

40-50 min

1

Ø 27

Pound cake

Conv cooking

1,5 kg

200-220°C

45-50 min

1

 

Filled pie

Conv cooking

for 6

200-220°C

40-45 min

1

Ø 27

Brioche

Fan cooking

800 grs

200° C

40-45 min

1

 

Sponge cake

Fan cooking

180-200°C

35-40 min

1

mould Ø27

Genoese cake

Fan cooking

180-200°C

30-35 mi

1

mould Ø27

Choux pastry

Fan cooking

40 piece

190° C

35 mi

1/3

2 trays

Pastry base

Fan cooking

for 6

180-200°C

20-30 min

1

Ø 27

Puff pastry

Fan cooking

6 pieces

200° C

15-20 min

1

e.g.

 

 

 

 

 

 

Bouchée

Meringues

Fan + Lower

 

80-85°C

 

 

 

 

element*

1 tray

4 hours

1

Øprofiteroles

Fruit tart

Fan + Lower

 

220° C

 

 

 

 

element*

for

35-40 min

1

 

St Honoré

Fan + Lower

 

190° C

 

 

 

 

element*

6 piece

30-35 min

1

 

 

 

 

 

 

 

 

*with fan and lower element, we recommend preheating with fan cooking to save time.

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Hoover HDO 885, HDO 889 manual Recipe

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