Baking Tips - Klarstein Robuchon Mode D'emploi

BAKING TIPS

You want to prepare your own recipe.
Is the cake ready baked?
After baking, the cake loses a lot of
volume when cooling down.
The cake is much higher in the middle
than on the outer ring.
The cake is too brown at the top.
The cake is too dry.
The food looks good but is too moist
inside.
The browning is uneven.
The cake is less browned on the
underside.
When baking on several levels at the
same time: one sheet is darker than the
other.
First try to find similar recipes and
optimize the preparation process
depending on the result.
Insert a wooden stick into the cake
about 10 minutes before the baking time
indicated in the recipe is reached. If no
raw dough sticks to it, the cake is ready.
Next time, try lowering the temperature
by 10°C and check again how the
dough is handled as indicated in the
recipe.
Next time, do not grease the outer edge
of the springform pan.
Next time, move the tray/grill to a lower
level or lower the temperature (this can
lead to longer baking times).
Set the temperature 10°C higher (this can
lead to shorter baking times).
Reduce the temperature setting by 10
°C (this may result in longer preparation
time) and check the recipe used again.
Reduce the temperature setting by 10 °C
(this may result in a longer preparation
time). Use the heating mode "top and
bottom heat" on one level.
Place the tray/grid one level down.
Use fan-assisted mode for baking on
more than one level and remove the trays
one by one when they are ready. It is not
essential that all the trays are ready at the
same time.
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