Baking results
Possible cause
Remedy
The cake is too dry.
The baking time is too long. The next time you bake, set
a shorter baking time.
The cake browns unevenly.
The oven temperature is too
high and the baking time is
too short.
Set a lower oven tempera-
ture and a longer baking
time.
The cake browns unevenly.
The mixture is unevenly dis-
tributed.
Spread the mixture evenly
on the baking tray.
The cake is not ready in the
baking time given.
The oven temperature is too
low.
The next time you bake, set
a slightly higher oven tem-
perature.
10.4
Baking
Top oven
Food
Temperature (°C)
Time (min)
Shelf position
Biscuits
170 - 190
10 - 20
2
Bread
200 - 220
30 - 35
1
Bread rolls / buns
170-180
10 - 15
1
Cakes:
- Small & Queen
160 - 170
18 - 25
2
- Sponges
160 - 175
20 - 30
2
- Victoria Sandwich
160 - 170
18 - 25
2
- Madeira
140 - 150
75 - 90
2
- Rich Fruit
140 - 150
120 - 150
2
- Gingerbread
140 - 150
75 - 90
2
- Meringues
90 - 100
150 - 180
2
- Flapjack
160 - 170
25 - 30
2
- Shortbread
130 - 150
45 - 65
2
Casseroles:
- Beef / Lamb
160 - 170
150 - 180
1
- Chicken
160 - 180
75 - 90
1
Convenience Foods
Follow manufacturer's instructions.
Fish
170 - 190
20 - 30
2
Fish Pie (Potato Topped) 190 - 200
20 - 30
2
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