Gaggenau BM 450 Use And Care Manual

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51Microwave tips9 CAUTIONDo not leave oven unattended while poppingcorn. Popcorn may ignite and cause fire.Cakes and pastriesBaking tins: It is best to use dark-colored metal bakingtins.When using the microwave, use baking containersmade of glass, ceramic or plastic. These must be heat-resistant up to 480° F (250°C). Cakes will not brownso well if you use these types of baking containers.Tables: The times given apply to food placed in a coldoven.The temperature and baking time depend on theconsistency and amount of the mixture. This is whytemperature ranges are given in the tables. Begin withthe lowest temperature and, if necessary, use a highersetting the next time. A lower temperature results inmore even browning.More information can be found in the “Baking tips”section that follows the tables.Always place the cake pan in the center of the wirerack.You cannot find any information about the settings for thequantity of food you have prepared.Lengthen or shorten the cooking time according to the followingrule of thumb: Double the amount = double the time, half theamount = half the timeThe food has become too dry. Next time, set a shorter cooking time or select a lower microwavepower setting. Cover the food and add more liquid.The time has elapsed but the food is not defrosted, hot orcooked.Set a longer time. Large quantities and food that is piled highrequire longer times.Time has elapsed but the food is overheated at the edgebut not done in the middle.Stir it during the cooking time and next time, select a lower micro-wave power setting and a longer cooking time.After defrosting, the poultry or meat is defrosted on theoutside but not defrosted in the middle.Next time, select a lower microwave output setting. If you aredefrosting a large quantity, turn it several times.Cake Cookware Height Type ofheatingTemperature°F (°C)Cooking timein minutesSponge cake, simpleSponge cake, delicate (e.g.sandcake)Ring-shaped cakepan/Vienna ringpan/cake pan11H 320 - 340 (160-170)300 - 320 (150-160)60-8060-70Cake base with edge of short-crust pastry Springform cakepan1 H 320 - 340 (160-170) 35-45Sponge cake base Fruit sponge cakepan1 H 320 - 340 (160-170) 35-45Hot water sponge cake Springform cakepan1 H 340 - 355 (170-180) 45-50Cake with dry topping (sponge) Glass tray 2 H 320 - 340 (160-170) 35-50Cake with moist topping, e.g. yeast dough withapple crumbleGlass tray 2 H 310 - 330 (155-165) 55-65Plaited loaf with 17.6 oz (500 g) flour Glass tray 2 H 320 - 340 (160-170) 30-40Stollen with 17.6 oz (500 g) flour Glass tray 2 H 340 - 355 (170-180) 60-70Pizza Glass tray 2 H 390 - 410 (200-210) 30-40Yeast bread 2.2 lb (1 kg)** Glass tray 2 H 355 - 375 (180-190) 50-60* Allow cake to cool in the oven for approx. 20 minutes.** Never pour water directly into a hot oven.