Baking tips
You wish to cook to your own recipe.
Refer to the instructions in the tables for similar types of food.
How to check that a sponge cake is cooked properly.
Approximately 10 minutes before the end of the baking time given in the recipe, pierce the tallest point of the cake with a cocktail stick. The cake is done if the cocktail stick comes out clean.
The cake collapses. |
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| 10 degrees. Observe the cooking times in the recipe. |
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The cake has risen in the centre but is lower at the edges.
Do not grease the sides of the springform cake tin. As soon as the cake is done, carefully loosen the cake around the edges using a knife.
The cake is too dark at the top. Insert it at a lower level in the oven, select a lower temperature and cook the cake a little while longer.
The cake is too dry.
The bread or cake (e.g. cheesecake) looks fine, but is soggy on the inside (soft, with watery areas).
Use a toothpick to make small holes in the finished cake. Then drizzle fruit juice or alcohol over the top. Next time you should decrease the temperature by around 10 degrees and reduce the baking times.
Next time you should add a little less liquid and cook for a little longer at a lower temperature. Cakes with fruit topping: Precook the base first of all. Sprinkle with almonds or breadcrumbs and then place the topping over this. Please observe the recipe and the baking times.
The pastry is unevenly browned. | Select a slightly lower temperature to ensure that the pastry is | |
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| baked more evenly. Delicate pastry should be baked on one level |
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| using top/bottom heating t. Baking paper that protrudes over the |
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| food can affect the air circulation. For this reason, always cut the |
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| baking paper to fit the baking tray. |
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The fruit cake is too light at the | Use the deeper universal pan next time. | |
bottom. The fruit juice flows over. |
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You were baking on several levels. The food on the top baking tray is darker than that on the bottom baking tray.
Always use 3D hot air ˜ when baking on several levels. Baking trays that are placed in the oven at the same time will not necessarily be ready at the same time.
Condensation is formed when baking cakes containing fresh fruit.
Baking may result in the formation of water vapour. It escapes above the door handle. The steam may settle and form water droplets on the control panel or on the fronts of adjacent units. This is a normal physical process.
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