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Baking tips
Oven levels
Depending on the height of the pastry or
cookies, place the baking sheet on the second
or third level from the bottom. Tins should be
placed on a rack on the first or second level
from the bottom.
Tins are important
In particular in ovens with upper and lower
heating elements, the material from which the
tin is made is extremely important. The best
tins are made from black tin or are lined with a
special synthetic material: these tins absorb
the heat the quickest and can shorten the
baking time.
How to test whether or not a cake is cooked:
Prick a skewer into the cake at its thickest
point about 10 minutes before the end of the
given baking time. If the skewer remains dry
and no cake mixture sticks to it you can turn
off the oven and use the residual heat to let
the cake cook thoroughly.
The cake has not risen proper
Use less liquid next time, or set the oven to a
temperature 10°C lower. You should adhere
exactly to the mixing times given in your
cookery book.
The cake has sunk in the middle
The cake has risen beautifully at the edges
but sunk in the middle. Do not grease the
sides of the cake tin. Loosen the cake
carefully with a knife after baking.
The cake is too dark on the top
Put the cake on a lower ridge in the oven, set
a lower temperature, bake the cake for a little
longer and, perhaps, use black baking tins.
The cake is too dark on the bottom
Put the cake on a higher ridge in the oven and
set a lower temperature.
The soufflé is much too dark on top
Remove the crust. Grill the top for a moment to
give a golden brown crust to the soufflé. Do
not use Parmesan cheese: this type of cheese
browns too quickly and will taste bitter. Next
time put the dish a little lower in the oven and
set the temperature 10°C lower.
The biscuits stick to the baking sheet
Slide the baking sheet back into the oven for a
moment and then remove the biscuits
immediately.
The cake will not turn out of the tin.
Carefully loosen the edge with a sharp knife.
Turn the tin upside down again and cover with
a cold, damp cloth a couple of times. Next
time grease and flour the tin well.
Table for baking with upper- and lower heat
dish temp ridge time in
in °C level min.
Cakes and Biscuits
Fruit cake 160 - 180 1 70 - 80
Walnut gateau 160 - 180 1 60 - 70
Fruit sponge 180 - 200 1, 2 35 - 40
Sponge flan 180 - 200 1 15 - 20
Shortbread 160 - 180 1 50 - 60
Biscuits 180 - 200 2 10 - 15
Meringues 130 - 140 2 30 - 50
Patries
Flan pastry 180 - 200 1 15 - 20
Shortcrust pastry 180 - 200 1 20 - 25
Puff pastry 200- 220 1, 2 15 - 20
Choux pastry 190 - 180 2 20 - 25
Paté sucree 180 - 200 1 25 - 30
Yeast baking
Bread 190 - 210 2, 3 40 - 50
Pizzas 190 - 210 2, 3 20 - 25
Fruitloaf 170 - 190 2 80 - 95
Croissants 230 - 240 2 20 - 25
Chelsea buns 190 - 210 2, 3 25 - 30
The figures in this table are guidelines
The times will vary depending on the type and quantity of food being baked.
