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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 two-thirds of the cooking time for
traditional cooking methods.
Tins:
1) For flans, clafoutis, gratins, use dishes which
are microwave safe and heat-resistant (Pyrex®
or ovenproof porcelain) and preferably round
(or Pyrex® baba cases) or oval.
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
non-stick), for
the pastry base
to be well
cooked. In all
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.