44
To make sure the cake is
properly cooked
If the gate collapses (becomes
doughy, water lines
If the bottom of the cake is too
light in colour
If the cheese cake or cake with
filling is not properly cooked
inside
If the shortbreads stick together
If the cake does not come out
of the tin easily
Dig a little wooden stick in the highest
part of the cake. If the pastry does not
stick to the stick you can stop the pro-
gramme and leave the cake in the oven
at "residual heat".
Check your recipe. Use less liquid next
time. Supervise the mixing time, espe-
cially during use of a food processor
Utilisez un moule de couleur plus
sombre.
Use a cake tin with a darker colour.
Set a lower temperature and a longer
cooking time.
Put the shortbread back in the oven
for a short while and pull them apart
immediately. In future use greaseproof
paper
Carefully detach the edge with a knife.
Put the cake back and cover the tin
with a cold damp cloth. In future oil
the tin well and sprinkle it with
breadcrumbs.
Instructions for cooking pastry
What to do if …
Recommendations for the pastry table
For temperatures and cooking times just guidelines are given as they depend on
the composition of the pastry, the amount and the pastry tin (material, size).
We recommend that the first time you use the microwave you set the
temperature lower and select a higher temperature on subsequent occasions if
you want a more golden crust or if the cooking time is too long.
If you do not find indications for a specific recipe follow the instructions for a
similar dish.
Unless otherwise indicated the settings given in the tables apply to use in a cold
oven.
"Residual heat" means leaving the dish in the oven for a little while at the end
of the cycle.
