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How can you be certain that
the cake is baked through ?
If the cake collapses (or is
soggy, spongy or watery).
If the base of the cake is too
light in colour.
If cheesecakes / cakes with a
moist filling have not cooked
all the way through.
If the biscuits cannot be
removed from the tray.
The cake does not come out
of the tin when turned upside
down.
Insert a wooden skewer into the
highest part of the cake. If it comes
out clean, you can turn off the oven
and leave the cake in the “residual
heat”.
Check the recipe. Use less liquid next
time. Note mixing times, if by hand, or
in particular if you have used a mixer.
Choose a darker colour baking tin
next time.
Next time choose a lower temperature
and lengthen the baking time.
Put the baking tray back in the appli-
ance for a short time and then remove
the biscuits immediately. Use baking
parchment next time.
Carefully loosen the cake from the side
of the tin with a knife. Turn the cake
upside down again and cover the tin
with a moist, cold cloth several times.
Next time, grease the cake tin well
and also sprinkle breadcrumbs on the
bottom.
Baking tips
Notes on the baking table
The range of baking temperatures and times given are for guidance only, as they
are dependent upon the composition of the dough, the quantity and the baking
tin size and material.
We recommend that you start by using the lower temperature setting. Only
select a higher temperature if, for example, you want to brown food more, or
if the baking is taking too long.
If you cannot find specific instructions for one of your recipes, follow the
instructions for one which is similar.
Unless otherwise stated, the settings given in the table are for use in a cold
oven.
“Residual heat” refers to leaving the cooked dish to stand for a short time in the
appliance at the end of a cook programme.