52
Baking tips
Cake Cookware
Height Microwave
power set-
ting in
watts
Cooking
time in
minutes
Type of
heating
Temperature
°F (°C)
Nut cake
Springform cake
pan
1 90
W
30-35
H
340 - 355 (170-180)
Fruit tart or cheesecake with pastry* Springform cake
pan
2
360 W
40-50
H
300 - 320 (150-160)
Fruit pie, delicate with sponge
Ring cake pan or
springform cake
pan
1
90 W
30-45
H
340 - 375 (170-190)
Savory cakes (e.g. quiche/onion tart) Springform cake
pan or quiche pan
2
90 W
50-70
H
320 - 355 (160-180)
* Allow cake to cool in the oven for approx. 20 minutes.
Small baked products
Cookware
Height Type of
heating
Temperature
°F (°C)
Cooking time in
minutes
Cookies
Glass tray
2
H
300 - 340 (150-170)
20-35
Meringue
Glass tray
2
H
230 (110)
90-120
Macaroons
Glass tray
2
H
230 (110)
35-45
Puff pastry
Glass tray
2
H
355 - 390 (180-200)
35-45
Bread rolls (e.g. rye bread rolls)
Glass tray
2
H
355 - 390 (180-200)
25-45
You want to bake according to your own recipe.
Use similar items in the baking tables as a guide.
How to tell whether sponge cake is baked
through.
Approximately 10 minutes before the end of the baking time specified in
the recipe, poke the cake with a toothpick at its highest point. If the
toothpick comes out clean, the cake is ready.
The cake collapses.
Use less fluid next time or set the oven temperature 10 degrees lower.
Observe the specified mixing times in the recipe.
The cake has risen in the middle but is lower
around the edge.
Only grease the base of the springform cake pan. After baking, loosen
the cake carefully with a knife.
The cake is too dark.
Select a lower temperature and bake the cake for a little longer.
The cake is too dry.
Make tiny holes in the finished cake using a toothpick. Then drizzle fruit
juice or an alcoholic beverage over it. Next time, select a temperature 10
degrees higher and reduce the baking time.
The bread or cake (e.g. cheesecake) looks good,
but is soggy on the inside (sticky, with streaks of
water).
Use slightly less fluid next time and bake for slightly longer at a lower
temperature. When baking cakes with a moist topping, bake the base
first, cover with almonds or bread crumbs and then add the topping.
Please follow the recipe and follow the baking times.
The cake cannot be turned out of the dish when it
is turned upside down.
Let the cake cool for 5 to 10 minutes after baking; then it will be easier to
turn out of the pan. If it still does not turn out, carefully loosen it around
the edges with a knife. Turn the cake pan upside down again and cover it
several times with a cold, wet cloth. Next time, grease the pan well and
sprinkle some bread crumbs into it.
You have measured the temperature of the oven
using your own meat thermometer and found
there is a discrepancy.
The oven temperature is measured by the manufacturer after a specified
period of time using a test rack in the center of the cooking compart-
ment. Cookware and accessories affect the temperature measurement,
so there will always be some discrepancy when you measure the temper-
ature yourself.
Sparks are generated between the pan and the
wire rack.
Check that the pan is clean on the outside. Change the position of the
pan in the cooking compartment. If this does not help, continue baking
without microwave or use the glass tray as a surface. The baking time will
then be longer.
