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Baking tips
You wish to cook to your own
recipe.
How to check that a sponge cake
is cooked properly.
The cake collapses.
The cake has risen in the centre
but is lower at the edges.
The cake is too dark at the top.
The cake is too dry.
The bread or cake
(e.g. cheesecake) looks fine, but
is soggy on the inside (soft, with
watery areas).
The pastries are not evenly
browned.
You have used more than one
level. The pastries are darker on
the upper baking tray than on the
lower baking tray.
Refer to the instructions in the tables for similar types of food.
Approximately 10 minutes before the end of the baking time
given in the recipe, pierce the tallest point of the cake with a
cocktail stick. The cake is done if the cocktail stick comes out
clean.
Next time, use less liquid or decrease the oven temperature by
10 degrees. Observe the cooking times in the recipe.
Do not grease the sides of the springform cake tin. As soon as
the cake is done, carefully loosen the cake around the edges
using a knife.
Insert it at a lower level in the oven, select a lower temperature
and cook the cake a little while longer.
Use a toothpick to make small holes in the finished cake. Then
drizzle fruit juice or alcohol over the top. Next time you should
decrease the temperature by around 10 degrees and reduce the
baking times.
Next time you should add a little less liquid and cook for a little
longer at a lower temperature. Cakes with fruit topping: Precook
the base first of all. Sprinkle with almonds or breadcrumbs and
then place the topping over this. Please observe the recipe and
the baking times.
Select a slightly lower temperature, as this will bake the pastries
more evenly. Bake delicate pastries on one level using t
top/bottom heating. Even excess greaseproof paper can affect
the air circulation. Always cut the greaseproof paper down to the
size of the baking tray.
Always use á hot air to bake on more than one level. Food on
baking trays put into the oven at the same time will not
necessarily be ready at the same time.
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