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The cake is too dark on
top
The cake is dark on the
botton
The cake is very dry
The bread or cake
(cheese cake, for
example) looks fine but is
not cooked on the inside
The biscuits ar cakes do
not come loose from the
baking tray
The cake does not release
when it is turned out
Hints on saving energy
54
Check the level where the tray has been placed,
lower the temperature and keep the cake for a bit
longer.
Place the tray at a higher level and reduce the
temperature
Pierce small holes in the cake and sprinkle it with
fruit juice or liqueur. Next time, increase the
temperature by around 10
baking time.
Use less liquid next time and bake at a lower
temperature for a longer period.
For cakes with a moist topping, first cook the base.
Sprinkle the base with almonds and place in the
oven.
Always check the recipe and baking times.
Put the tray back into the oven for a short time.
Then loosen the biscuits immediately.
Next time, line the baking tray with special baking
paper.
Let it cool for 5 or 10 minutes. Then it will easly
come out of the tin. If it still does not come loose,
go round the edges with a knife.
Turn out the cake again and then cover the tin with
a cold, damp cloth several times.
Next time, grease the tin throughtly, sprinkling the
base with breadcrumbs.
❏ Use dark, black-enamelled, silicone-coated
baking tins because they absorb the oven heat
particulary well.
❏ Only preheat the oven if stated in the recipe.
❏ When long cooking times are involves, switch off
the oven 10 minutes before the end, or use the
residual heat to heat the plates.
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and decrease the
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