Baking in Oven for Sweets
In baking for sweets and salts, it is important that the heat is homogeneous.
The temperature of the oven varies depending on the dishes we choose to prepare.
The temperature of the oven varies depending on the dishes we choose to prepare.
Will you be asked a thousand times how to cook and how much to cook a cake?
Follow these tips for a perfect cooking of cakes and not only.
| Gas oven | Electric oven | fan-assisted oven | Recommended for cooking: |
|---|---|---|---|
| 1 | 100° – 120° | 100° – 120° | Warm up sugar pastecakes and cakes. |
| 2 | 170° | 130° – 160° | Dry and dry cakes (smarts) |
| 2 | 180° – 190° | 150° – 170° | sponge cake, soft cakes, tarts |
| 3 | 200° | 170° – 190° | Pasta, pasta from bigné, cakes |
| 3-4 | 200° – 220° | 180° – 190° | Cookies, tortini |
| 5-6 | 220° – 250° | 200° – 250° | Pizza, cakes, pasta and meat and fish seconds |
Our Tips for a perfect cooking of your desserts:
How to cook sponge cake ?
The sweets that must rise must be placed in the lower floor to prevent the formation of a crust during growth.
When can you open the oven?
The sweets that require leavening are the most delicate to cook, before at least three quarters of the cooking time needed must never be opened the oven.
How to check the cooking of the dessert?
The dessert is ready when inserting a toothpick in the center, this comes out dry.
