Cooking Tips And Helpful Hints - CONSTRUCTA CF 74850 Gebrauchsanleitung Und Montageanleitung

Cooking tips and helpful hints

The bottom of a cake baked
on a baking sheet remains
too light in colour
The bottom of a cake baked
in a tin remains too light in
colour
The bottom of the cake or
cookies becomes too dark
in colour
The cake becomes too dry
The cake is too moist on
the inside
When baked with hot air
circulation, cake baked in
round or square tins becomes
too dark in colour.
Very moist cake dough
(e.g. fruit cake) causes a lot
of steam to generate in the
oven that condenses on the
oven door
Very uneven browning when
using hot air circulation.
Cake collapses when taken
out of the oven
To save energy
Remove from the oven all baking sheets or the
universal pan which is not needed.
Use a grille and not a baking sheet to support the
cake tin during baking.
Set cake or cookies at a higher set of slide-in levels.
Set a slightly higher oven temperature and shorter
baking time.
Choose a slightly lower oven temperature.
Note.: Higher temperatures do not shorten baking
times (done on the outside, raw on the inside).
Choose a slightly longer baking time. Allow the dough
to rise slightly longer. Add less liquid to the dough.
Avoid blocking the air vents at the rear wall of the
oven with the baking tins.
You can let the steam escape from the oven and
thereby reduce the forming of water droplets by
briefly and carefully opening the oven door (1-2 times,
in case of longer baking times, more often).
Check the slide-in level.
Use less liquid.
Pre-heat only if expressly required by the recipe.
Dark baking tins have a higher degree of heat
absorption.
Residual heat: In case of longer baking times, you
can switch off the oven approx. 5-10 minutes before
the full baking time has elapsed.
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