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7. Tips and tricks
Baking
Roasting and grilling
What to do if ... ?
The solution !
... a cake baked in a tray is too light at the bottom?
Push the cake in deeper and remove all objects from the oven that you do not need.
... a cake baked in a form is too light at the bottom?
Do not insert the baking form in the oven on the tray, but on the grid.
... a cake/small cakes and pastries are too dark at the bottom?
Insert the cake/pastries at a higher level.
... a cake is too dry?
Set the oven temperature to a slightly higher value. Preheat the oven.
... a cake is too slippery or doughy on the inside or if meat
Set the baking or roasting temperature to a slightly lower value. Important: baking or
is not cooked on the inside?
roasting times cannot be shortened by selecting higher temperatures. It is better to
choose a slightly longer baking or roasting time and to allow the dough to bake longer.
... a cake baked with hot air in a form or a rectangular form
Do not place the baking form directly in front of the rear wall of the oven, but in the
is too dark at the back?
middle.
... a cake sags?
Use less fluid the next time or set the oven temperature to a value that is lower by
10 degrees. Pay attention to the stirring times specified in the recipe. Do not open
the oven door too soon.
... a cake has risen in the middle and is lower at the edges?
Do not grease the edge of the spring form. After baking, carefully loosen the cake
with a knife.
... a cake is too dark at the top?
Push it in deeper, select a lower temperature and bake the cake for a slightly longer
time.
... a cake is too dark at the bottom?
Insert it at a higher level and choose a lower temperature the next time.
... a fruit cake is too light at the bottom and the fruit juices
The next time, you are best advised to use the deeper universal pan for baking.
spill over?
... a cake is too dry at the bottom?
Use a toothpick to make small holes in the finished cake. Then sprinkle fruit juice or
an alcoholic beverage over it. The next time, choose a temperature that is higher by
10 degrees and shorten the baking time.
... bread or a cake looks good from the outside, but is slippery
The next time, use slightly less fluid and bake slightly longer at a lower temperature. In
on the inside (watery stripes)?
the case of cakes with a moist covering, first bake the base, sprinkle almonds or bread-
crumbs over it and then add the covering. Pay attention to recipes and baking times.
...you have baked on several levels and your cakes on the
If you select a slightly lower temperature, your cakes and pastries will be browned
top tray are darker than on the bottom one?
more evenly. Trays inserted at the same time need not be ready at the same time.
Allow the bottom trays to bake for 5-10 minutes longer and insert them at an appro-
priately earlier time.
... biscuits stick to the tray?
Briefly reinsert the tray in the oven and remove the biscuits immediately.
... a cake does not come loose when turned out?
Carefully loosen the edge with a knife. Turn out the cake again and cover the
form several times with a cold wet cloth. The next time, grease the form well and
additionally sprinkle breadcrumbs into it.
... a roast has become dark and parts of the crust are burnt?
Check the insertion height and the temperature.
... a roast looks good, but the sauce is burnt?
The next time, choose a smaller roasting dish and add more fluid.
... a roast looks good, but the sauce is too light and has
The next time, choose a larger roasting dish and use less fluid.
become watery?
... the table does not list a weight for the roast?
Choose the next lowest weight in the list and prolong the roasting time.
Summary of Contents for EB 290-6 series
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