EN 20
EASY COOKING
Baking, roasting and grilling tips
Oven heights
Depending on the height of the pastry or cookies, place the baking
tray on the second or third rack position from the bottom. Place baking
molds on the rack on the first or second rack position from the bottom.
Baking molds are important
The material that the baking mold is made of is very important,
especially for ovens with top/bottom heat. The best baking molds are
made of black tin or clad with a special polymer; these heat up fastest
and help shorten baking times.
How to know if the cake is cooked
Prick the cake with a toothpick 10 minutes before the end of the baking
time in the place where it is the highest. If the toothpick remains dry
and no dough sticks to it, you can switch off the oven and use the
residual heat to let the cake finish baking.
The cake collapses
Use less liquid next time, or set the temperature 10 °C lower. You must
keep to the exact stirring times that are given in your recipe.
The cake is nice and high at the edge, but sunken in the middle
Do not grease the edge of the spring form. After baking, loosen the
cake carefully with a knife.
The cake gets too dark on top
Place the cake at a lower rack position in the oven, set the temperature
lower, let the cake bake slightly longer, and, possibly, use black
baking molds.
The cake gets too dark on the bottom
Place the cake at a higher rack position in the oven and set the
temperature lower.
The top of the soufflé is far too dark
Remove the crust. Allow a brown crust to form on the soufflé under
the grill. Do not use Parmesan cheese. This type of cheese browns too
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