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Cooking Tips and Helpful Hints
The bottom of a cake baked
on a baking tray 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 cake is too moist
on the inside
When baked with circotherm Avoid blocking the air vents at the rear wall of the
circulation, cake baked in
round or square tins gets
too dark at the rear
Very moist cake dough (e.g.
fruit cake) causes a lot of
steam to generate in the
oven that condenses on the
oven door.
Very uneven browning when
using circotherm circulation
Cake collapses when taken
out of the oven
To save energy
Remove from the oven all baking tray or universal
pan currently not in use.
Use a wire grill and not a baking tray to support the
cake tin during baking.
Set cake or cookies into a higher set of slide-in
levels.
Select a slightly higher oven temperature, and shorter
baking time.
Choose a slightly lower baking temperature.
Note: Higher temperatures do not shorten baking
times (done on the outside, raw on the inside).
Choose a slightly longer baking time, allow the dough
to rise slightly longer. Add less liquid to the dough.
oven cavity with the cake tins.
You can let the steam escape from the oven and
thereby reduce the forming of water droplets by
briefly and carefully opening the oven door (once or
twice, in case of longer baking times more often).
Check the shelf position.
Use less liquid.
Preheat only if expressly required by the recipe.
Dark baking tins have a higher degree of heat
absorption.
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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