Bake them for 15 to 20 minutes, until they are golden.

Turn the slices over and bake them for five more minutes.

Remove cover, and continue to bake for 20 to 30 minutes, until the center is firm.

Add the chicken stock, cover and bake for 30 minutes.

Immediately turn oven down to 350 and bake for 40 minutes.

If using a baking stone, bake for 15 to 20 minutes.

At home, the cakes go into a 450-oven and bake for 12 minutes.

Bake again for about 10 minutes, until they are golden brown.

Place in the oven and bake for 20 to 25 minutes.

Form in a 9-inch pan and bake for 10 minutes.