ovens are not just for re-heating and thawing foods. You can also use them for
baking as well. Here are some cooking hints for microwave baking.
Cake baking can be more creative than ever with your microwave oven.
You can bake cakes in dessert dishes, mixing bowls or even ice cream
Microwave baked cakes will not fall even if the oven door is opened.
White and yellow cakes will not brown as in conventional cooking;
however, because they usually frosted, there is no noticeable difference.
Cake batter maybe prepared in advance and refrigerated or frozen.
You may want to cook one layer and keep another in the freezer for
For best results, ingredients for cakes should be at room temperature,
measured accurately, and the batter mixed and baked according to recipe
The simplest and easiest way to prepare cake recipes is to lightly grease
the bottom and sides of the dish with vegetable shortening and lightly dust with
flour. Waxed paper maybe used to cover the bottom of the dish, making layer
cakes easy to remove.
Cakes dishes should not be filled over half full. Microwave baked cakes
increase substantially in volume and the texture is somewhat lighter than
conventionally baked cakes. Save extra batter and use for cupcakes.
Bake one layer at a time and allow to cool no longer than 5 minutes,
before removing from dish, unless otherwise noted in recipe.
Overcooked cakes will be dry and slightly hard and tough. It is always
better to undercook and check for doneness frequently toward the end of the
If you desire a cake with a heavier texture, place plastic wrap over the
top of the cake batter.
Cake maybe warmed or leftover cake maybe freshened by heating in the
microwave on ROAST
for a few seconds.
Most cakes are less porous in texture and give best results when cooked
at about 70% power. Thus, many recipes are recommended to bake on ROAST.
that are baked in 8-inch square glass or microwave
8-inch round glass
cooks at 8 – 9 minutes or till a wooden pick or tester comes out clean.