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Baking and grilling tips
Baking tips
1. 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.
2. The cake collapses. Use less fluid next time or set the oven
temperature 10 degrees lower. Observe the specified mixing
times in the recipe.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. The bottom of a fruit cake is too light. Place the cake one level
lower the next time.
9. The fruit juice overflows. Next time, use the deeper universal
pan, if you have one.
10. 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.
11. 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.
12. 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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