16
Cooking Tips and Helpful Hints
The bottom of a cake baked
Remove from the oven all baking sheets or universal
on a baking sheet stays too
pan currently not in use.
light
The bottom of a cake baked
Use a wire shelf and not a baking sheet to support
in a tin stays too light
the cake tin during baking.
The bottom of cake or
Set cake or cookies into a higher set of shelf
cookies gets too dark
position.
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
cake baked in round or
oven cavity with the cake tins.
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
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.
