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Baking tips
You wish to cook to your own Refer to the instructions in the tables for similar types of food.
recipe.
How to check that a sponge Approximately 10 minutes before the end of the baking time given
cake is cooked properly. in the recipe, pierce the tallest point of the cake with a cocktail
stick. The cake is done if the cocktail stick comes out clean.
The cake collapses. Next time, use less liquid or decrease the oven temperature by
10 degrees. Observe the cooking times in the recipe.
The cake has risen in the centre Do not grease the sides of the springform cake tin. As soon as the
but is lower at the edges. cake is done, carefully loosen the cake around the edges using a
knife.
The cake is too dark at the top. Insert it at a lower level in the oven, select a lower temperature and
cook the cake a little while longer.
The cake is too dry. Use a toothpick to make small holes in the finished cake. Then
drizzle fruit juice or alcohol over the top. Next time you should
decrease the temperature by around 10 degrees and reduce the
baking times.
The bread or cake (e.g. Next time you should add a little less liquid and cook for a little
cheesecake) looks fine, but is longer at a lower temperature. Cakes with fruit topping: Precook the
soggy on the inside (soft, with base first of all. Sprinkle with almonds or breadcrumbs and then
watery areas). place the topping over this. Please observe the recipe and the
baking times.
The pastry is unevenly browned. Select a slightly lower temperature to ensure that the pastry is
baked more evenly. Delicate pastry should be baked on one level
using top/bottom heating
t. Baking paper that protrudes over the
food can affect the air circulation. For this reason, always cut the
baking paper to fit the baking tray.
The fruit cake is too light at the Use the deeper universal pan next time.
bottom. The fruit juice flows over.
You were baking on several Always use 3D hot air
˜ when baking on several levels. Baking
levels. The food on the top trays that are placed in the oven at the same time will not
baking tray is darker than that necessarily be ready at the same time.
on the bottom baking tray.
Condensation is formed when Baking may result in the formation of water vapour. It escapes
baking cakes containing fresh above the door handle. The steam may settle and form water
fruit. droplets on the control panel or on the fronts of adjacent units.
This is a normal physical process.