Before pouring the mixture into the mould, grease it lightly and carefully with a piece of butter or margarine softened (do the same with non-stick coating moulds)
Use butter or margarine softened to grease.
Congeal the grease in order to prevent the grease from bonding with the mixture. Thus, after having lightly greased the mould, put it into the fridge for a short time.
Pre-heat the oven for at least 10 minutes (except in case of a ventilated oven).
Place the mould on the oven grid (never on its bottom or on a plate).
Place the food in the middle of the oven in order to bake properly. Thus, place cookies and low cakes on the intermediate grid and high cakes on the lower grid. Pay attention: in case of gas ovens, place the mould on the grid which is higher than the recommended one in order to prevent the bottom of the cake from burning since the heat comes from the lower side.
Don’t open the oven in the first 20 minutes of baking.
Cover the cake using a silver foil if it has an excessive brown color.
A few minutes before the end of the baking according to the time indicated, use a wooden toothpick in order to assure you if the pastry is ready. Thus, put it in the centre of the cake. If it comes out without any batter or crumbs on it, the cake is ready.
When the cake is ready, let it cool for about 3 minutes, except in case of sponge cakes which must be removed immediately.
Then take the cake out of the mould and place it on a grid for pastry.
After use, wash the mould as soon as possible. The batter can easily be taken away.
Steel moulds can be washed in the dishwasher. Wash up by hand in hot soapy water using a soft cloth in order to guarantee long life for the mould.
Steel moulds cannot be touched with sharp or coarse objects (for example steel wool) or abrasive products.
In case of hand washing up, immediately after dry the mould.