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T
i
p
s
for using your appliance
The following tips relate to ovenware and cooking
and explain what to do if something goes wrong.
General tips Since a lower temperature allows more even
browning.
Clean the appliance and accessories after each
use,
once they have cooled down.
Always place baking tins or ovenware in the centre
of
the wire rack.
Always place cookware in the middle of the
hotplate
on the hob.
Boiling and frying
Cookware For dishes which require a lot of liquid, use deep-
sided pots so that they do not boil over.
The pan base must be clean, dry and flat.
44
B
a
k
i
ng tips
How to confirm whether your
sponge cake is cooked
through.
Approximately 10 minutes before the end of the
baking time stated in the recipe, pierce the highest
point of the cake with a wooden skewer. If no cake
mixture sticks to the wood, the cake is ready.
The cake collapses.
Next time, use less liquid or bake at a slightly lower
temperature. Note the stirring times indicated in the
recipe.
The cake has risen high in the
middle and less around the
edges.
The cake is too dark on the
top.
D
o
n
ot grease the edges of the baking tin. After
baking, carefully loosen the cake using a knife.
Place the cake lower in the oven and bake at a lower
temperature for slightly longer.
The cake is too dry.
Make tiny holes in the finished cake using a cocktail
stick. Then pour fruit juice or an alcoholic drink over
the cake. Next time, bake at a slightly higher
temperature for less time.
The bread or cake looks good
but it is streaked with water
inside.
The pastries are not evenly
browned.
Next time, use less liquid and bake at a lower
temperature for slightly longer. For cakes with a moist
topping: Pre-bake the base first. Sprinkle the base
with almonds and breadcrumbs and then pour the
topping on. Take care to follow recipes and baking
times.
Set the temperature slightly lower. Excess
greaseproof paper can affect the air circulation.
Always cut the greaseproof paper down to the size of
the baking tray.
Tips on using the rotary
spit
Place the joint as centrally as possible on the rotary
spit and secure it at both ends with the retaining clips.
You can also truss the joint with string. With
poultry,
bind the ends of the wings underneath the
back and
the thighs against the body. This will
prevent them
from becoming too dark.
Pierce the skin on the underside of the wings to
allow
the fat to escape.
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