Baking tips
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.
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 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.
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.
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.
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.
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.
The bottom of a fruit cake is too light. Place the cake
one level lower the next time.
The fruit juice overflows. Next time, use the deeper
universal pan, if you have one.
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.
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.
Condensation forms when you bake moist cakes.
Baking may result in the formation of water vapor,
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.
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Grilling tips
When grilling, preheat the oven for approx. 4
minutes, before placing the food into the cooking
compartment. Always grill with the oven door closed.
As far as possible, the pieces of food you are grilling
should be of equal thickness. This will allow them to
brown evenly and remain succulent and juicy.
Turn the food you are grilling after 2/3 of the time.
Do not add salt to steaks until they have been grilled.
Add in a little liquid if the meat is lean. Cover the
base of the ovenware with approx.1/2 cm of liquid.
Add liquid generously for pot roasts. Cover the base
of the ovenware with approx.1-2 cm of liquid.
Place the food to be grilled directly on the wire rack.
If you are grilling a single piece, the best results are
achieved by placing it in the centre of the wire rack.
The
The
universal pan should also be inserted at level 1.
meat juices are collected in the pan and the oven
is kept cleaner.
When grilling, do not insert the baking tray or
universal pan at level 4 or 5.The high heat distorts it
and the cooking compartment can be damaged when
removing it.
The grill element switches on and off continually. This
is normal. The grill setting determines how frequently
this will happen.
When the roast is ready, turn off the oven and
allow it to rest for an additional 10 minutes. This allows
better distribution of the meat juices.
For roast pork with a rind, score the rind in a
crossways pattern, then lay the roast in the dish with the
rind at the bottom.
Place whole poultry on the lower wire rack
breast-side down. Turn after 2/3 of the specified time.
For duck or goose, pierce the skin on the underside
of the wings. This allows the fat to run out.
Turn the pieces of fish after 2/3of the time, whole
fish does not have to be turned. Place the whole fish in
the oven in its swimming position with its dorsal fin
facing upwards. Placing half a potato or a small
ovenproof container in the stomach cavity of the fish
will make it more stable.
How to tell when the roast is ready. Use a meat
thermometer (available from specialist shops) or carry
out a “spoon test”. Press down on the roast with a
spoon. If it feels firm, it is ready. If the spoon can be
pressed in, it needs to be cooked for a little longer.
The roast is too dark and the crackling is partly
burnt. Check the shelf height and temperature.
The roast looks good but the juices are burnt. Next
time, use a smaller roasting dish or add more liquid.
The roast looks good but the juices are too clear
and watery. Next time, use a larger roasting dish and
use less liquid.
Steam rises from the roast when basted. This is
normal and due to the laws of physics. The majority of
the steam escapes through the steam outlet. It may
settle and form condensation on the cooler switch panel
or on the fronts of adjacent units.
9.BAKING and GRILLING TIPS