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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.
The bottom of a fruit pie is too
light. The fruit juice overflows.
Condensation forms when you
bake moist cakes.
Meat, poultry, fish
Ovenware
Advice on roasting
32
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. Even excess greaseproof paper can affect the air
circulation. Always cut the greaseproof paper down to the size of
the baking tray.
Next time, use the deeper universal pan.
Steam can form during baking. Depending on the oven, it will
either escape above the oven door or through the steam outlet
on the hob. The steam can condense on the appliance or on the
front of adjacent cabinets and drip off as condensation. This is
due to the laws of physics.
You may use any heat resistant dishes. The universal
pan is also suitable for larger roasts.
Always place the dishes in the centre of the wire grill.
Hot glass dishes should be placed on a dry kitchen
towel after being removed from the oven. The glass
could crack if placed on a cold or wet surface.
The roasting result depends on the type and quality of
meat.
Add 2 to 3 soup spoons of liquid to lean meat, and
8 to 10 soup spoons of liquid to pot roasts, depending
on the size.
Meat should be turned half way through the cooking
time.
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