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You wish to cook to your own
recipe.
How to check that a sponge cake
is cooked properly.
The cake collapses.
The cake has risen in the centre
but is lower at the edges.
The cake is too dark at the top.
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 pastry is unevenly browned.
The fruit cake is too light at the
bottom. The fruit juice flows over.
You were baking on several
levels. The food on the top baking
tray is darker than that on the
bottom baking tray.
PO
All manuals and user guides at all-guides.com
Refer to the instructions in the tables for similar types of food.
Approximately 10 minutes before the end of the baking time
given in the recipe, pierce the tallest point of the cake with a
cocktail stick. The cake is done if the cocktail stick comes out
clean.
Next time, use less liquid or decrease the oven temperature by
10 degrees. Observe the cooking times in the recipe.
Do not grease the sides of the springform cake tin. As soon as
the cake is done, carefully loosen the cake around the edges
using a knife.
Insert it at a lower level in the oven, select a lower temperature
and cook the cake a little while longer.
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 to ensure that the pastry is
baked more evenly. Delicate pastry should be baked on one level
using top/bottom heating
the food can affect the air circulation. For this reason, always cut
the baking paper to fit the baking tray.
Use the deeper enamel tray next time.
Always use hot air ; when baking on several levels. Baking
trays that are placed in the oven at the same time will not
necessarily be ready at the same time.
t
. Baking paper that protrudes over
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