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Baking tips
You want to bake following your
own recipe.
This way you will be able to
establish whether the sponge cake
is baked through.
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. cheese
cake) 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.
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Use similar items in the baking tables as a guide.
Approximately 10 minutes before the end of the baking time
specified in the recipe, stick a cocktail stick into the cake at the
highest part. If the cocktail stick comes out clean, the cake is
ready.
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.
Insert it at a lower level, select a lower temperature and bake
the cake for a slightly longer period.
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. Excess greaseproof paper can affect
the air circulation. For this reason, always cut the greaseproof
paper to fit the baking tray.
When baking on one level using ‹ 3D hot air, insert the
accessory at level 1 or 3.
Next time insert the cake one level lower.
Next time, use the deeper universal pan.
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