Baking results
Possible cause
Remedy
The cake sinks and be-
comes soggy, lumpy or
streaky.
The oven temperature is too
high.
The next time you bake, set a
slightly lower oven temperature.
The baking time is too short.
Set a longer baking time. You can-
not decrease baking times by set-
ting higher temperatures.
There is too much liquid in
the mixture.
Use less liquid. Be careful with mix-
ing times, especially if you use a
mixing machine.
The cake is too dry.
The oven temperature is too
low.
The next time you bake, set a high-
er oven temperature.
The baking time is too long.
The next time you bake, set a
shorter baking time.
The cake browns un-
evenly.
The oven temperature is too
high and the baking time is
too short.
Set a lower oven temperature and
a longer baking time.
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 temperature.
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
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