Hoover HDO 885, HDO 889 manual Genoese cake

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.