Panasonic NN-CT559W En-79, GENERAL ADVICE for cooking using microwaves and combination cooking

GENERAL ADVICE for cooking using microwaves and combination cooking:

•Check the food as it cooks: when using microwaves only, a few minutes cooking is enough, and every extra minute may dry out the cake.

If the cake goes hard once it has cooled it has been cooked for too long or at too high a temperature.

•You can check the cake is cooked using the traditional method of inserting the tip of a knife in the middle (it should come out clean) or by checking if the edges of the cake come away from the tin easily.

•Containers: If using a container which is very different to that advised by the recipe (e.g. several ramekins rather than a round cake tin), the end result will be different. The same quantity will cook more quickly in several small tins than in one single tin. Line the tins with greaseproof paper so you can remove them more easily.

•Storing cakes: once the cake is cool, remember to wrap it in cling film or aluminium foil to keep it soft.

•Cake mixes: cook perfectly using combination cooking. Preheat the oven with the metal tray and use a metal or silicone tin. Take the cake mix out of the refrigerator at least 20 minutes before cooking. Don't forget to protect the top of the cake from excessive browning with a double round of baking paper after 8-10 min cooking time.

TRADITIONAL COOKING USING CONVECTION HEATING

Essential for cooking patisseries such as savarins, choux pastry, biscuits, soufflés, meringues etc. But you can also use it for cooking all cakes and tarts which you do not want to cook using combination cooking. The fan assisted convection from the top of your oven being very efficient, therefore cakes and pastries can be cooked quickly at a lower temperature (minus 20-30°) compared to other cookbook recipes.

Accessories:

•Metal tray will be used for most quiches, tartes, pies as well as big cakes or loaves and soufflés. Wire rack on the metal tray

may be used for fruit gratins or crumbles.

Containers:

You can use any heat-resistant container (metal, silicone, pyrex or ovenproof porcelain).

Preheating: recommended.

English

Cooking cake mixtures using Combination cooking

		Combination cooking	Cooking
Type of metal tin	Quantity		time in
		(preheated oven)
			minutes
Round cake tin Ø 24cm	550 g	CH 160° + 100W	18 then
		then rest in oven	4
24cm loaf tin	550 g	CH 160°C + 100W	20 then
		then rest in oven	6
Round cake tin Ø 24cm	550 g +/- 300g fruit	CH 160°C + 100W	22 then 10
		then CH 140°C
CH: Convection Heating

En-79