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The cake collapses.
The cake has risen in the middle
but has sunk around the edge.
The cake goes too dark on top.
The cake is too dry.
The bread or cake (e.g.
cheesecake) looks good but is
sticky on the inside (soggy with
wet streaks).
The cake is unevenly browned.
The bottom of a fruit cake is too
light.
The fruit juice overflows.
Small baked products made out of
yeast dough stick to one another
when baking.
You were baking on several levels.
The items on the top baking tray
are darker than that on the bottom
baking tray.
Condensation forms when you
bake moist cakes.
46
Use less fluid next time or set the oven temperature 10 degrees
lower. Observe the specified mixing times in the recipe.
Do not grease the edge of the springform cake tin. After baking,
loosen the cake carefully with a knife.
Place it lower in the oven, select a lower temperature and bake
the cake for a little longer.
When it is done, make small holes in the cake using a cocktail
stick. Then drizzle fruit juice or an alcoholic drink over it. Next
time, select a temperature 10 degrees higher and reduce the
baking time.
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 stick to
the baking times.
Select a slightly lower temperature to ensure that the cake is
baked more evenly. Bake delicate pastries on one level using
% top/bottom heating. Greaseproof paper that protrudes over
the food can affect the air circulation. For this reason, always
cut the greaseproof paper to fit the baking tray.
Place the cake one level lower the next time.
Next time, use the deeper universal pan, if you have one.
There should be a distance of approx. 2 cm around each item.
This gives enough space for the item to expand nicely and turn
brown on all sides.
Always use 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.
Baking may result in the formation of water vapour, which
escapes via the door. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units.
This is a normal physical process.
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