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TIPS AND TRICKS
You want to cook your
own recipe
Is the cake baked ready?
The cake loses massive
volume during cooling
down after baking
The height of the cake is
in the middle much higher
than at the outer ring
The cake is too brown at
the top
The cake is too dry
The food is good looking
but the humidity inside is
too high
The browning is uneven
The cake is less browned
on the bottom
Baking on more than one
level at the same time:
One shelf is darker than
the other.
Condensing water
during baking
Try to use settings of similar recipes first and optimize
the cooking process due to the result.
Put a wooden stick inside the cake about 10 minutes
before the given baking time is reached. If there is no raw
dough at the stick after pulling out, the cake is ready.
Try to lower the temperature setting by 10°C and
double check the food preparing instructions regarding
the mechanical handling of the dough.
Do not grease the outer ring of the spring form
Use a lower shelf level and or use a lower set
temperature (this may lead to a longer cooking time)
Use a 10°C higher set temperature (this may lead to a
shorter cooking time)
Use a 10°C lower set temperature (this may lead to a
longer cooking time) and double check the recipe
Use a 10°C lower set temperature (this may lead to a
longer cooking time).
Use the "Top & Bottom Heating" mode on one level.
Choose a level down
Use a fan assisted mode for baking at more than one
level and take out the trays individually when ready. It is
not necessary that all trays are ready at the same time.
Steam is part of baking and cooking and moves normally
out of the oven together with the cooling air flow. This
steam may condensate at di erent surfaces at the oven
or near to the oven and build water droplets. This is a
physical process and cannot be avoid completely.
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