I use a probe thermometer for cooking joints of meat but does anybody know if it can be used for cooking cakes and pouddings. I cant seem to find a tempreature guideline.|||Ive never heard of a probe thermometer used for cakes and puddings but I use a knife and if it comes out clean its done. Top tip though, if you are baking a cake, be really carefull not to slam the oven door, the bang will make your cake sink. Its not the cold air that does it, its the bang.
Good luck. xxx|||Generally, if your oven is functioning properly, the TIME needed to bake as described in the recipie is enough. Check cakes with a bamboo shis-kebab skewer through the middle. If it comes out clean and dry, your cake is ready. If it comes out wet, you need to keep baking. Puddings are generally easy to tell...The top browns nicely if you are baking it. On stovetop, you neeed to keep stirring and watch the time. Once it starts to thicken up and the necessary time prescribed has passed, fill your ramekins and let it set in the fridge for at least 2 hours. Gas ranges are best as the tempreture is going to be dead on. Electric ranges kinda suck cos they get hot, then tune down...get hot, tune down...
follow the temp. and time guidelines on the box and you should be ok.|||generally with cakes you stick a skewer or knife in and if it comes out clean its cooked!
you can buy a "candy" thermometer and I assume it would come with instructions and guidelines for use.|||Yes but a good trick to do is to touch the top of the cake and if it bounces back and just comming away from the sides it means it is ready the last thing you want to do is to probe it
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