Candy FO FDP 299 X - Manual (Page 19)

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.