Baking results
Possible cause
Remedy
Cake is too dry
Oven temperature too
low
Set a higher oven temperature
Cake is too dry
Baking time too long
Set a shorter baking time
Cake does not
brown equally
Oven temperature too
high and baking time
too short
Set a lower oven temperature and
a longer baking time
Cake does not
brown equally
No equal mixture
Put the mixture equally on the bak-
ing tray
Cake does not
cook in the baking
time set
Temperature too low
Use a slightly higher oven temper-
ature setting
TOP OVEN
CONVENTIONAL BAKING
Food
Shelf Position
Temperature
[°C]
Approx Cook
Time
(mins)
Biscuits
2
170 - 190
10 - 20
Bread
2
200 - 220
30 - 35
Bread rolls/buns
2
200 - 220
10 -15
Cakes: Small &
Queen
2
160 - 180
18 - 25
Cakes: Sponges
2
160 - 175
20 - 30
Cakes: Victoria
Samdwich
2
160 -170
18 - 25
Cakes: Madeira
2
140 - 150
75 - 90
Cakes: Rich Fruit
2
140 - 150
120 - 150
Cakes: Ginger-
bread
2
140 - 150
80 - 90
Cakes: Meringues
2
90 - 100
150 - 180
Cakes: Flapjack
2
160 - 170
25 -30
Cakes: Shortbread
2
130 - 150
45 - 60
Cakes: Apple Pie
2
170 - 180
50 - 60
Casseroles: Beef/
Lamb
2
160 -170
150 - 180
Casseroles: Chick-
en
2
160 - 180
80 - 90
Convenience
Foods
2
Follow manufacturer`s instructions
Fish
2
170 - 190
20 - 30
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