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For baking:
The bottom of a cake baked on a
baking sheet stays too light.
The bottom of a cake baked in a tin
stays too light.
The bottom of cake or cookies gets too
dark.
The cake gets too dry.
The inside of the cake remains spongy
or doughy, or meat stays raw in the
centre.
With very moist baked or roasted
goods: For example, when making fruit
pie or a water-basted roast, steam
develops, condenses on the oven door,
and may cause water to drip onto the
floor or into the modular furniture
enclosing the appliance.
To save energy:
Preheat only if expressly required by the
recipe.
Dark baking tins have a higher degree of
heat absorption.
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Cooking Tips and Helpful Hints
Remove from the oven all baking sheets or
universal baking pan currently not in use.
Use a grill and not a baking sheet to
support the cake tin during baking.
Select a slightly lower baking temperature
and check the shelf height.
Select a slightly higher oven temperature,
and shorter baking time.
Use a slightly lower baking or roasting
temperature.
Note: Baking or roasting times cannot be
shortened by using higher temperatures
(done on the outside, raw inside). Select a
slightly longer baking or roasting time, allow
cake dough more time to rise. Reduce the
amount of liquid used in the dough.
Several brief periods of opening the oven
door during baking (1 to 2 times, more
frequently with longer roasting times) will
aid in venting the water vapours from the
oven, thereby greatly reducing water
condensation.
Residual heat: In the case of longer
baking times, you can switch off the
oven 5 – 10 minutes before the full
baking time has elapsed.
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