Operation Manual

53
Cooking tips and helpful hints
The bottom of a cake baked Remove from the oven all baking sheets or the
on a baking sheet remains universal pan which is not needed.
too light in colour
The bottom of a cake baked Use a grille and not a baking sheet to support the
in a tin remains too light in cake tin during baking.
colour
The bottom of the cake or Set cake or cookies at a higher set of slide-in levels.
cookies becomes too dark
in colour
The cake becomes too dry Set a slightly higher oven temperature and shorter
baking time.
The cake is too moist on Choose a slightly lower oven temperature.
the inside Note.: Higher temperatures do not shorten baking
times (done on the outside, raw on the inside).
Choose a slightly longer baking time. Allow the dough
to rise slightly longer. Add less liquid to the dough.
When baked with hot air Avoid blocking the air vents at the rear wall of the
circulation, cake baked in oven with the baking tins.
round or square tins becomes
too dark in colour.
Very moist cake dough You can let the steam escape from the oven and
(e.g. fruit cake) causes a lot thereby reduce the forming of water droplets by
of steam to generate in the briefly and carefully opening the oven door (1-2 times,
oven that condenses on the in case of longer baking times, more often).
oven door
Very uneven browning when Check the slide-in level.
using hot air circulation.
Cake collapses when taken Use less liquid.
out of the oven
To save energy Pre-heat only if expressly required by the recipe.
Dark baking tins have a higher degree of heat
absorption.
Residual heat: In case of longer baking times, you
can switch off the oven approx. 5-10 minutes before
the full baking time has elapsed.