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Cooking Tips and Helpful Hints
The bottom of a cake baked
Remove from the oven all baking tray or universal
on a baking tray stays too
pan currently not in use.
light
The bottom of a cake baked
Use a wire grill and not a baking tray to support the
in a tin stays too light
cake tin during baking.
The bottom of cake or
Set cake or cookies into a higher set of slide-in
cookies gets too dark
levels.
The cake gets too dry
Select a slightly higher oven temperature, and shorter
baking time.
The cake is too moist
Choose a slightly lower baking temperature.
on the inside
Note:
Higher temperatures do not shorten baking
times (done on the outside, raw on the inside).
Choose a slightly longer baking time, allow the dough
to rise slightly longer. Add less liquid to the dough.
When baked with circotherm
Avoid blocking the air vents at the rear wall of the
circulation, cake baked in
oven cavity with the cake tins.
round or square tins gets
too dark at the rear
Very moist cake dough (e.g.
You can let the steam escape from the oven and
fruit cake) causes a lot of
thereby reduce the forming of water droplets by
steam to generate in the
briefly and carefully opening the oven door (once or
oven that condenses on the
twice, in case of longer baking times more often).
oven door.
Very uneven browning when
Check the shelf position.
using circotherm circulation
Cake collapses when taken
Use less liquid.
out of the oven
To save energy
Preheat only if expressly required by the recipe.
Dark baking tins have a higher degree of heat
absorption.
Residual heat:
In the case of longer baking times,
you can switch off the oven 5-10 minutes before the
full baking time has elapsed.
