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TIPS AND TRICKS
You want to prepare your own
recipe
Is the cake ready-baked?
The cake loses a considerable
amount of volume when it cools
down after baking.
The cake is much higher in the
middle than on the outer edge.
The cake is too brown on top.
The cake is too dry.
The food looks good, but it is too
moist inside.
The browning is uneven.
The bottom of the cake is not
browned enough.
Baking on several levels
simultaneously: The browning
result varies on the different
levels.
Condensation while baking
First try to use settings of similar recipes and optimise the
cooking process based on the result.
Insert a wooden stick into the cake about 10 minutes before the
specified baking time. If there is no more raw dough on the stick
after pulling it out, the cake is ready.
Lower the temperature setting to 10 °C and check the recipe
concerning the mechanical handling of the dough.
Do not grease the outer ring of the springform pan.
Use a lower guide rail and/or a lower temperature (this may
result in a longer cooking time).
Increase the temperature by 10°C (this may result in a shorter
cooking time).
Reduce the temperature by 10°C (this may result in a longer
cooking time) and check the recipe.
Reduce the temperature by 10 °C (this may result in a longer
cooking time).
Use the top and bottom heat.
Position it one level lower.
To bake on more than one level, use an operating mode with fan
and remove the trays one by one when they are ready. It is not
necessary for all trays to be finished at the same time.
Steam is part of the cooking process and normally travels out of
the oven together with the cooling air flow. This steam can
condense on various surfaces on or near the oven and form
water droplets. This is a physical process and cannot be
completely avoided.
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