Bosch VGD553FB0 Instrukcja obsługi - Strona 21

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Baking tips

You want to find out whether the cake

is completely cooked in the middle.

The cake collapses.

The cake has risen in the middle but

is lower around the edge.

The fruit juice overflows.

Small baked items stick to one

another during baking.

The cake is too dry.

The cake is generally too light in col-

our.

The cake is too light on top, and too

dark underneath.

The cake is too dark on top, and too

light underneath.

Cakes baked in a tray or tin are too

brown at the back.

The whole cake is too dark.

The cake is unevenly browned.

You were baking on several levels.

The items on the top baking tray are

darker than those on the lower baking

tray.

The cake looks good, but is not

cooked properly in the middle.

The cake cannot be turned out of the

dish when it is turned upside down.

Tips for Roasting and Braising

The roast is too dark and the crack-

ling is burned in places, and/or the

roast is too dry.

The crackling is too thin.

The roast looks good but the juices

are burnt.

The roast looks good but the juices

are too clear and watery.

The meat gets burned during brais-

ing.

Push a cocktail stick into the highest point on the cake. If the cocktail stick comes out clean with no dough res-

idue, the cake is ready.

Next time, use less liquid. Alternatively, set the temperature to be 10 °C lower and extend the baking time.

Adhere to the specified ingredients and preparation instructions in the recipe.

Only grease the base of the springform cake tin. After baking, loosen the cake carefully with a knife.

Next time, use the universal pan.

There should be a gap of approx. 2 cm around each item. This gives enough space for the baked items to

expand well and brown on all sides.

Set the temperature 10 °C higher and shorten the baking time.

If the shelf position and the cookware are correct, then you should increase the temperature if necessary or

extend the baking time.

Bake the cake one level higher in the oven the next time.

Bake the cake one level lower in the oven the next time. Select a lower temperature and extend the baking

time.

Place the baking tray in the middle of the accessories, not directly against the back wall.

Select a lower temperature next time and extend the baking time if necessary.

Select a slightly lower temperature.

Protruding greaseproof paper can affect the air circulation. Always cut greaseproof paper to size.

Ensure that the baking tin does not stand directly in front of the openings in the cooking compartment back

wall.

When baking small items, you should use similar sizes and thicknesses wherever possible.

Always select hot air when baking on several levels. Baked items that are placed into the oven on trays or in

baking tins/dishes at the same time will not necessarily be ready at the same time.

Use a lower temperature and bake slightly longer; if necessary, add slightly less liquid. For cakes with a moist

topping, bake the base first. Sprinkle it with almonds or breadcrumbs and then place the topping on top.

Allow the cake to cool down for 5 to 10 minutes after baking. If it still sticks, carefully loosen the cake around

the edges again using a knife. Turn the cake tin upside down again and cover it several times with a cold, wet

cloth. Next time, grease the baking tin/dish and sprinkle with breadcrumbs.

Check the shelf position and temperature. Select a lower temperature the next time and reduce the roasting

time if necessary.

Increase the temperature or switch on the grill briefly at the end of the roasting time.

Next time, use a smaller roasting dish and add more liquid if necessary.

Next time, use a larger roasting dish and add less liquid if necessary.

The roasting dish and lid must fit together well and close properly.

Reduce the temperature and add more liquid when braising if necessary.

Tested for you in our cooking studio