TIPS AND TRICKS
You want to cook
your own recipe
Try to use settings of similar recipes first and
optimize the cooking process due to the result.
Is the cake baked ready?
Put a wooden stick inside the cake about 10 minutes
before the given baking time is reached. If there is no
raw dough at the stick after pulling out, the cake is ready.
The cake loses massive
volume during cooling
down after baking
Try to lower the temperature setting by 10°C and
double check the food preparing instructions
regarding the mechanical handling of the dough.
The height of the cake is in
the middle much higher
than at the outer ring
Do not grease the outer ring of the spring form
The cake is too brown
at the top
Use a lower shelf level and or use a lower set
temperature (this may lead to a longer cooking time)
The cake is too dry
Use a 10°C higher set temperature (this may lead to
a shorter cooking time)
The food is good looking
but the humidity inside
is too high
Use a 10°C lower set temperature (this may lead to
a longer cooking time) and double check the
recipe
The browning is uneven
Use a 10°C lower set temperature (this may lead to
a longer cooking time).
Use the “Top & Bottom Heating” mode on one level.
The cake is less
browned on the bottom
Choose a level down
Baking on more than
one level at the same
time: One shelf is darker
than the other.
Use a fan assisted mode for baking at more than one
level and take out the trays individually when ready. It is
not necessary that all trays are ready at the same time.
Condensing
water during
baking
Steam is part of baking and cooking and moves
normally out of the oven together with the cooling air
flow. This steam may condensate at different surfaces at
the oven or near to the oven and build water droplets.
This is a physical process and cannot be avoid
completely.
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