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17
Operating Instructions
Cooking Guide
Baking Tips
1、How to establish whether sponge cake is baked through. Approximately 10 minutes before the end of the
baking time specified in the recipe, stick a cocktail stick into the cake at the highest point. If the cocktail stick
comes out clean, the cake is ready.
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 vapour, 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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