BAKING
Avoid using shiny tins, they reflect the heat and can spoil your cakes. If your cakes brown too quickly, cover them with grease-proof paper
or aluminium foil. Caution: the correct way to use foil is with the shiny side in towards the cake. If not the heat is reflected by the
shiny surface and does not penetrate the food. Avoid opening the door during the first 20 to 25 minutes of cooking: soufflés, brioches,
sponge cakes, etc. will tend to fall. You can check if cakes are done by pricking the centre with a knife blade or metal knitting needle.
If the blade comes out nice and dry, your cake is ready and you can stop cooking. If the blade comes out moist or with bits of cake
attached, continue baking but slightly lower the thermostat so that it is finished off without burning.
St Honoré
Recipes
Cooking
method
Quantity
Cooking
°C
Cooking
time
Tips
Cake Conv cooking 1,5 kg 180-200° C
200-220° C
50+60 min
Fruit tart in batter Conv cooking for 6 200-220° C 40-50 min
Pound cake 1,5 kg 45-50 min
Brioche 200° C 40-40 min
Filled pie 200-220° C 40-45 min for 6
Conv cooking
Conv cooking
Fan cooking
Sponge cake Fan cooking 180-200° C
190° C
35-40 min
Genoese cake Fan cooking 180-200° C 30-35 min
Choux pastry 40 pieces 35 min
200° C 15-20 min
Pastry base 20-30 min
Fan cooking
Fan cooking
Fan cooking 180-200° C
6 pieces
* with fan and lower element, we recommend preheating with fan cooking to save time.
1
1 Ø 27
1
Ø 271
800 grs 1
Ø 27 mould1
Ø 27 mould1
2 trays1 / 3
for 6 Ø 271
1Puff pastry
e.g.
Bouchée
Meringues Fan+Lower element* 1 tray 80-85° C
190° C
4 hours
Fruit tart Fan+Lower element* for 6 220° C 35-40 min
6 pieces 30-35 minFan+Lower element*
1
1
Ø profiteroles
11
Shelf level
22 GB
