31
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
o
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
o
C higher set temperature (this may lead to a short-
er cooking time)
The food is good looking but
the humidity inside is too high
Use a 10
o
C lower set temperature (this may lead to a longer
cooking time) and double check the recipe
The browning is uneven
Use a 10
o
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 lev-
el 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 nec-
essary 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.
