Hints And Tips On Baking - AEG COMPETENCE 32081 B Operating Instructions Manual

BTB802-1 10/86 UK-BTBR800 10/96 UK
Hints and Tips on baking
Checking if the cake is cooked
Pierce the cake at its highest point through the centre with a wooden cocktail stick. If no
_mixture sticks to the wood, you can switch off the oven and use the residual heat to com-
plete cooking.
The cake sinks
(becomes 'sad' - heavy and very moist in the centre)
Check your recipe. Next time use less liquid. Observe the mixing times, especially when
using electric mixers. Use baking margarine or butter.
The cake is too light at the bottom
Use a dark baking tray or put the cakes at a lower level.
The cake is too dark at the bottom
Use a lighter reflective baking tray, or position at a higher level.
Cakes with moist toppings e.g. cheese cakes, or rich fruit cakes are not baked
through.
Bake at a lower temperature and for longer.
Roasting
' Important: Use fat filter when roasting!
Roasting Utensils
You can use any heat resistant utensils or roasting pan for roasting. Attention should be paid
to utensils with plastic handles that these are heat resistant.
Larger joints can either be placed directly into the roasting pan or on a wire grid tray in the
roasting pan. Place smalljoints in a suitable smaller size dish or tin to help reduce fat splash-
ings. The use of aluminium foil for most of the cooking time will also help to keep fat and juice
splashes to a minimum. Remove for the last 30 minutes or so to increase browning if re-
quired.
Information on the roasting charts
Information on temperature settings, cooking times and.shelf levels are given for the various
types of meat. However, the cooking temperature and times are only intended as a guide,
as much depends on personal preferences. Be prepared to adjust them to your own re-
quirements.
We recommend that only pieces of meat and fish which are larger than 1 kg are roasted in
the oven.
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