Baking Tips - Siemens HB 33 K Série Mode D'emploi

Baking tips

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.
Condensation is formed when
baking cakes containing fresh
fruit.
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. Check the shelf position and the rails (see
section "Cleaning the rails"). Baking paper that protrudes over the
food can affect the air circulation. For this reason, always cut the
baking paper to fit the baking tray.
Use the deeper universal pan next time.
Always use 3D-hot air
˜
trays that are placed in the oven at the same time will not
necessarily be ready at the same time.
Baking may result in the formation of water vapour. It escapes
above the door handle. The steam may settle and form water
droplets on the control panel or on the fronts of adjacent units.
This is a normal physical process.
when baking on several levels. Baking
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