Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with
Recipe | Cooking | Quantity | Cookin | Cooking | Shelf | Tips |
| method |
| ° C | time | level |
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Cake | Conv cooking | 1,5 kg | 1 |
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Fruit tart in |
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batter | Conv cooking | for 6 | 1 | Ø 27 | ||
Pound cake | Conv cooking | 1,5 kg | 1 |
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Filled pie | Conv cooking | for 6 | 1 | Ø 27 | ||
Brioche | Fan cooking | 800 grs | 200° C | 1 |
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Sponge cake | Fan cooking | 1 | mould Ø27 | |||
Genoese cake | Fan cooking | 1 | mould Ø27 | |||
Choux pastry | Fan cooking | 40 piece | 190° C | 35 mi | 1/3 | 2 trays |
Pastry base | Fan cooking | for 6 | 1 | Ø 27 | ||
Puff pastry | Fan cooking | 6 pieces | 200° C | 1 | e.g. | |
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| Bouchée |
Meringues | Fan + Lower |
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| element* | 1 tray | 4 hours | 1 | Øprofiteroles | |
Fruit tart | Fan + Lower |
| 220° C |
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| element* | for | 1 |
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St Honoré | Fan + Lower |
| 190° C |
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| element* | 6 piece | 1 |
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*with fan and lower element, we recommend preheating with fan cooking to save time.