Breville SHM2, Manual, Page: 12 / 32

12
hints and tips
Oven Temperatures
°C °C (fan) °F Gas Mark
Very Cool 110 90 225 ¼
130 110 250 ½
Cool 140 120 275 1
150 130 300 2
Moderate 170 150 325 3
180 160 350 4
Moderately hot 190 170 375 5
200 180 400 6
Hot 220 200 425 7
230 210 450 8
Very hot 240 220 475 9
Symptom Possible cause
Sponge cake shrink Unbalanced ingredients, over beating of egg whites, sudden
changes of temperature or draught when taking from the oven.
Cakes do not rise Mostly due to gross over beating, but can also be caused by too hot
an oven during the first part of cooking.
Cakes sink in the centre Too much fat, raising agent, liquid or sugar; too little flour, under
cooking or slow cooking.
Cakes run over the edges Too much batter for size of pan, too cool an oven, too much sugar,
over beating, too much raising agent.
Hard outer crust Too much flour, too little sugar, over mixing, too hot an oven.
Moist, sticky outside Too much sugar, over beating, under baking.
Coarse, crumbly texture Over beating, low baking temperature.
Heavy, close texture Too much fat or sugar, over mixing, under baking, or too hot an
oven.
Fruit sinks Mixture too soft, damp fruit, too little flour, ingredients not correctly
balanced, over beating.