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Desserts and Pastries
Your oven offers several ways of baking cakes,
depending on the desired result.
• Cooking using microwaves is perfect and
quick for custards, flans, poached fruit and
compotes as well as cakes containing raising
agent which do not need to go golden on top
(chocolate cake and sponge cake to be
filled).
• Combination cooking allows you to bake
crispy and golden cakes quickly, using
mixture with raising agent or eggs.
• Traditional cooking (Convection heating) is
essential for certain cakes and desserts:
soufflé, savarin, choux pastry, biscuits, sweet
nibbles, shortbread, puff pastry nibbles and
tarts.
Cooking with microwaves only:
Microwaves cook fruits, compotes, custard,
confectioners custard and choux pastry quickly
and perfectly. Furthermore, microwaves are
excellent for cooking starchy puddings such as
rice pudding, tapioca, semolina, without the risk
of the mixture sticking to the bottom of the dish.
Finally, when preparing traditionally cooked
desserts, microwaves are very useful for
melting butter, chocolate and jelly, as well as
making caramel.
Containers and accessories:
Place the container which is
microwave safe
directly on the glass tray.
Preferably
use round
cake tins. Avoid using rectangular tins.
Lid:
- cakes:
DO NOT cover. -
Fruit
: you can cover
fruit compotes which do not contain much water
and leave compotes which contain a lot of
water uncovered.
Fruit: Allow 4 to 5 min at MAX, covered, to
cook 4 medium peeled pears (remember to turn
them half-way through cooking). Allow 4 to 5
min at MAX, covered, for 500g of plums or
pears cut into quarters with 5 tbsps of water
(whole fruit will take a little longer to cook,
depending on its size). For compotes, allow for
6 to 7 min at MAX for 500g of peeled fruit cut
into cubes. Do not add liquid. Cooking times
will always vary depending on the ripeness of
the fruit and the amount of sugar it contains.
If you add dried fruit to cake mixture, always
make sure the fruit is not at the top of the
mixture as they will burn, due to the large
amount of sugar they contain.
Useful to know: it is impossible to cook a
soufflé in a microwave because it will collapse
as soon as you take it out of the oven. Cakes
made of choux pastry will not expand, because
no crust will form to trap the air inside.
However, ready-made cake-mixes cook very
well in the microwave. The cake must be
prepared following the instructions on the
packet and cooked at 600W for 4 to 7 min in a
tin which is microwave safe.