Desserts and Pastries
Manual Combination cooking:
This combines the effects of radiant heat which makes the cakes golden, and microwaves which cook the inside quickly and make the cakes rise. It is preferable to use a low power (100W to 250W) with a fairly high temperature of CONVECTION HEATING (200° to 220° depending on cooking time) in order to obtain a satisfactory result. Allow for a cooking time of at least half or
Tins:
1)For flans, clafoutis, gratins, use dishes which are microwave safe and
2)For other cakes (sponge cake, yoghurt cake, kugelhupf, fruit cake) and tarts, use non- springform smooth metal tins, preferably round ones (unless using a loaf tin). Do not use thin aluminium tins (such as aluminium foil containers).
3)For tarts, it is important to only use smooth, non-
springform metal tins (aluminium or
cases DO NOT COVER.
4)For most desserts (except tarts), you can also use flexible silicone moulds when using microwaves, Combination cooking or Convection Heating.
Accessories:
When using combination cooking, metal tins must always be placed on the metal tray.
Finally, some gratin or flan recipes in Pyrex® or ovenproof porcelain dishes can be placed directly on the wire rack on the metal tray. This is indicated in the recipe.
Preheating:
1)For brioches, items which are cooked quickly (in less than 20 min), tarts and pies, it is essential to preheat the oven. You just have to choose the cooking combination indicated and press Start. The oven will preheat automatically without using microwaves. Once the oven is up to temperature, you only have to choose a cooking time, put the cake in the oven and press Start.
2)For other cakes (sponge cake, fruit cake, yoghurt cake etc.) flans, clafoutis, it is not necessary to preheat the oven. In all cases if preheating is necessary for a recipe in this book, this will be indicated.
