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When cooking conventionally:
Cakes baked in a tin get too dark at the
back.
The cake gets too dry.
The inside of the cake remains spongy
or doughy, or meat stays raw in the
centre.
When cooking with hot air:
Cakes baked in a tin gets too dark at
the back.
Cakes remain doughy and collapse
when removed from the oven.
Uneven browning of small cakes or
biscuits.
With very moist food steam develops
and condenses on the oven door and
drips onto the floor.
To save energy:
Preheat only if expressly required by the
recipe.
Dark baking tins have a higher degree of
heat absorption.
16
Cooking Tips and Helpful Hints
Ensure that no other pans or trays are in
the oven. Lower shelf position.
Place tin on wire shelf.
Select a slightly higher oven temperature.
Cook for shorter period of time.
Use a slightly lower temperature and cook
for a longer time. Reduce the liquid in a
cake mixture.
Avoid blocking the air vents at the rear wall
of the oven with the cake tins.
Reduce the temperature for deep cakes.
Bake for a longer period of time. Test with
a skewer before removing.
Avoid placing trays too close to the back
wall. Space food on the tray.
Several brief periods of opening the oven
door during baking (1 or 2 times, more
frequently with longer roasting times) will
aid in venting the water vapour in the oven
and reduce condensation.
Residual heat: In the case of longer
baking times, you can switch off the
oven 5 – 10 minutes before the full
baking time has elapsed.
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