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