16
Baking and grilling tips
Baking tips
1
.
How to establish whether sponge cake is baked through. Approximately 10 minutes
before the end of the baking time specified in the recipe, stick a cocktail stick into the cake
at the highest point. If the cocktail stick comes out clean, the cake is ready.
2
.
The cake collapses. Use less fluid next time or set the oven temperature 10 degrees
lower. Observe the specified mixing times in the recipe.
3
.
The cake has risen tin the middle but is lower around the edge. Do not grease the sides
of the spring form cake tin. After baking, loosen the cake carefully with a knife.
4
.
The cake goes too dark on top. Place it lower in the oven, select a lower temperature
and bake the cake for a little longer.
5
.
The cake is too dry. When it is done, make small holes in the cake using a cocktail stick.
Then drizzle fruit juice or an alcoholic beverage over it. Next time, select a temperature 10
degree higher and reduce the baking time.
6
.
The bread or cake(e.g. cheesecake) looks good, but is soggy on the inside (sticky,
streaked with water). Use slightly less fluid next time and bake for slightly longer at a lower
temperature. For cakes with a moist topping, bake the base first. Sprinkle it with almonds or
bread crumbs and then place the topping on top. Please follow the recipe and baking times.
7
.
The cake is unevenly browned. Select a slightly lower temperature to ensure that the
cake is baked more evenly. Bake delicate pastries on one level using Top/bottom heating.
Protruding greaseproof paper can affect the air circulation. For this reason, always cut
greaseproof paper to fit the baking tray.
8
.
The bottom of a fruit cake is too light. Place the cake one level lower the next time.
9
.
The fruit juice overflows. Next time, use the deeper universal pan, if you have one.
10
.
Small baked items made out of yeast dough stick to one another when baking. There
should be a gap of approx. 2 cm around each item. This gives enough space for the baked
items to expand well and turn brown on all sides.
11
.
You were baking on several levels. The items on the top baking tray are darker than
that on the bottom baking tray. Always use 3D hot air to bake on more than one level.
Baking trays that are placed in the oven at the same time will not necessarily be ready at
the same time.
12
.
Condensation forms when you bake moist cakes. Baking may result in the formation of
water vapour, which escapes above the door. The steam may settle and form water droplets
on the control panel or on the fronts of adjacent units. This is natural process.
