AYA AF71BP Manuel D'utilisation page 90

2. The cake collapses. Use less fluid next time or set the oven temperature
10 degrees lower. Observe the specified mixing times in the recipe.
3. The cake has risen tin the middle but is lower around the edge. Do not
grease the sides of the spring form cake tin. After baking, loosen the
cake carefully with a knife.
4. The cake goes too dark on top. Place it lower in the oven, select a
lower temperature and bake the cake for a little longer.
5. The cake is too dry. When it is done, make small holes in the cake using
a cocktail stick. Then drizzle fruit juice or an alcoholic beverage over it.
Next time, select a temperature 10 degree higher and reduce the
baking time.
6. The bread or cake(e.g. cheesecake) looks good, but is soggy on the
inside (sticky, streaked with water). Use slightly less fluid next time and
bake for slightly longer at a lower temperature. For cakes with a moist
topping, bake the base first. Sprinkle it with almonds or bread crumbs
and then place the topping on top. Please follow the recipe and
baking times.
7. The cake is unevenly browned. Select a slightly lower temperature to
ensure that the cake is baked more evenly. Bake delicate pastries on
one level using Top/bottom heating. Protruding greaseproof paper can
affect the air circulation. For this reason, always cut greaseproof paper
to fit the baking tray.
8. The bottom of a fruit cake is too light. Place the cake one level lower
the next time.
9. The fruit juice overflows. Next time, use the deeper universal pan, if you
have one.
10. Small baked items made out of yeast dough stick to one another when
baking. There should be a gap of approx. 2 cm around each item. This
gives enough space for the baked items to expand well and turn brown
on all sides.
11. You were baking on several levels. The items on the top baking tray are
darker than that on the bottom baking tray. Always use 3D hot air to
bake on more than one level. Baking trays that are placed in the oven
at the same time will not necessarily be ready at the same time.
12.
Condensation forms when you bake moist cakes. Baking may result in
the formation of water vapor, which escapes above the door. The
steam may settle and form water droplets on the control panel or on
the fronts of adjacent units. This is natural process.
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