FRUIT AND BAKED GOODS
Baked goods rise (at lower oven power) much more than then do with regular baking. Since no crust is formed, it is better to garnish the surface portions with cream or icing (e.g., chocolate); in addition, you must keep the item being baked fully covered, because such foodstuffs tend to dry out more quickly than those baked in a regu- lar oven. Fruit is to be pierced if cooked with its peel on and is to be kept covered: it is essential that you adhe- re to the standing time (3 to 5 minutes).
COOKING TIMES FOR BAKED GOODS AND FRUIT
|
| Time to be set | Standing |
| |
Type/quantity | Power level | time | Notes | ||
|
| (minutes) | (minutes) |
| |
|
|
|
|
| |
|
|
|
|
|
|
Nut cake (700 gr) | 3 | 15 | - 17 | 5 | May be used in combination with any cream |
Viennese torte (850 gr) |
| 19 | - 21 | 5 | whatsoever. |
“ | To be filled with jam or jelly. | ||||
Pineapple cake (800 gr) | “ | 17 | - 19 | 5 | The pineapple slices can be laid on the bottom of |
|
|
|
|
| the pin plate or cut into pieces and mixed into the |
|
|
|
|
| dough. |
Apple cake (1000 gr) | “ | 19 | - 21 | 5 | The apples are spread on top as a decora- |
|
|
|
|
| tive effect. |
Coffee cake (750 gr) | “ | 15 | - 17 | 5 | Excellent when filled with cream. |
Zabaione | 4 | 2 | - 4 | 3 | Mix with a whisk every 30 seconds |
Cooked pears (300 gr) | 5 | 4 | - 6 | 3 | The pears are to be cut into quarters. |
Cooked apples (300 gr) | “ | 5 | - 7 | 3 | The apples are to be cut into pieces. |
Egg custard (750 gr) | “ | 15 | - 17 | 5 | These indications are suitable for performing the |
|
|
|
|
| cooking tests according to Regulation 60705, |
Sponge cake (475 gr) |
| 5 | - 7 | 5 | Para. 12.3.1. |
“ | These indications are suitable for performing the | ||||
|
|
|
|
| cooking tests according to Regulation 60705, |
|
|
|
|
| Para. 12.3.2. Further information, including on |
|
|
|
|
| other performance tests according to Regulation |
|
|
|
|
| 60705, is given in the table on page 2. |
24
