Candy FDP 299 NX User Manual download pdf (Page 16)

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.

Recipe

Cooking

Quantity Cookin Cooking Shelf Tips

method

°C time level

Cake

Conv cooking

1,5 kg 180-200°C 50-60 min 1

Fruit tart in

batter

Conv cooking

for 6 200-220°C 40-50 min 1 Ø 27

Pound cake

Conv cooking

1,5 kg 200-220°C 45-50 min 1

Filled pie

Conv cooking

for 6 200-220°C 40-45 min 1 Ø 27

Brioche

Fan cooking

800 grs 200°C 40-45 min 1

Sponge cake

Fan cooking

180-200°C 35-40 min 1 mould Ø27

Genoese cake

Fan cooking

180-200°C 30-35 mi 1 mould Ø27

Choux pastry

Fan cooking

40 piece 190°C 35 mi 1/3 2 trays

Pastry base

Fan cooking

for 6 180-200°C 20-30 min 1 Ø 27

Puff pastry

Fan cooking

6 pieces 200°C 15-20 min 1 e.g.

Bouchée

Meringues

Fan + Lower

element*

1 tray 80-85°C 4 hours 1 Øprofiteroles

Fruit tart

Fan + Lower

element*

for 220°C 35-40 min 1

St Honoré

Fan + Lower

element*

6 piece 190°C 30-35 min 1

* with fan and lower element, we recommend preheating with fan cooking to save

time.

1 2 ... 11 12 13 14 15 16 17

Comments to this Manuals

No comments

Candy FDP 299 NX User Manual Page 16

Comments to this Manuals

Related products and manuals for Kiln Candy FDP 299 NX