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oven levels
tins are important
how to test whether or not a cake is cooked:
the cake has not risen proper
the cake has sunk in the middle
the cake is too dark on the top
the cake is too dark on the bottom
Depending on the height of the pastry or cookies, place the
baking sheet on the second or third level from the bottom.
Tins should be placed on a rack on the first or second level
from the bottom.
In particular in ovens with upper and lower heating elements,
the material from which the tin is made is extremely
important. The best tins are made from black tin or are lined
with a special synthetic material: these tins absorb the heat
the quickest and can shorten the baking time.
Prick a skewer into the cake at its thickest point about
10 minutes before the end of the given baking time. If the
skewer remains dry and no cake mixture sticks to it you can
turn off the oven and use the residual heat to let the cake
cook thoroughly.
Use less liquid next time, or set the oven to a temperature
10 °C lower. You should adhere exactly to the mixing times
given in your cookery book.
The cake has risen beautifully at the edges but sunk in the
middle. Do not grease the sides of the cake tin. Loosen the
cake carefully with a knife after baking.
Put the cake on a lower ridge in the oven, set a lower
temperature, bake the cake for a little longer and, perhaps,
use black baking tins.
Put the cake on a higher ridge in the oven and set a lower
temperature.
use
baking tips
GB 9
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