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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
appliance 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.
Cooking charts and tips