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BAKING
Baking Guidelines
COVERING
For traditional cakes, with long cooking times,
baked on convection mode only, it is
necessary to cover the top of the tin with foil
10-15 mins. after the start of baking. This is
not applicable to any of the recipes in this
section.
DISH SIZE/SHAPE
Always use the exact dish size stated in the
following recipes, otherwise cooking times
and results will be affected.
MIXING/BEATING
Cakes cooked by microwave need to be well
mixed, but not over beaten. Generally it is
unnecessary to cream butter and sugar or
beat eggs in an electric mixer or food
processor. Do not attempt to cook
whisked/fatless sponges, or any cakes
containing whisked egg white.
EGGS
The following recipes have been tested using
medium eggs. Using a different size of egg
may affect cooking times.
COMBINATION COOKING.
DO NOT use spring form tins, use smooth,
and preferably seamless metal cake tins.
Ingredients
125 g (4 oz) butter
200 g (7 oz) dark chocolate
(72% cocoa solids)
175 g (6 oz) soft brown
muscovado sugar
2 eggs, beaten
Few drops of vanilla essence
50 g (2 oz) plain flour
5 ml (1 tsp) baking powder
Luscious Chocolate Brownies
Dish: 18 cm (7") square dish, lined
Oven Accessory: glass turntable + metal tray
1. Melt the butter with 50 g of the chocolate in a bowl on
MEDIUM power for 1 minute 30 seconds.
2. Put the eggs, sugar and vanilla essence in a bowl, then sift in
the flour and baking powder.
3. Stir in the melted chocolate and butter mixture and mix well.
4. Chop the remaining chocolate into rough chunks and stir into
the brownie mixture.
5. Spoon into the dish, spread evenly and cook on metal tray,
Combination: CONVECTION 220°C + SIMMER power for 9
minutes until firm.
