Baking results
Possible cause
Remedy
The cake is not ready in
the baking time speci‐
fied in a recipe.
The oven temperature is too
low.
Next time set a slightly higher
oven temperature.
11.5 Conventional Baking - Top Oven
Food
Temperature (°C)
Time (min)
Shelf posi‐
tion
Biscuits
170 - 190
10 - 20
2
Bread
200 - 220
30 - 35
2
Bread rolls / buns
200 - 220
10 - 15
2
Cakes: Victoria Sandwich
160 - 170
18 - 25
2
Cakes: Madeira
140 - 150
75 - 90
2
Cakes: Rich Fruit
140 - 150
120 - 150
2
Cakes: Gingerbread
140 - 150
80 - 90
2
Cakes: Meringues
90 - 100
150 - 180
2
Cakes: Flapjack
160 - 170
25 - 30
2
Casseroles: Beef / Lamb
160 - 170
150 - 180
2
Casseroles: Chicken
160 - 180
80 - 90
2
Convenience Foods
Follow manufacturer`s instructions.
2
Fish
170 - 190
20 - 30
2
Fish Pie (Potato Topped)
190 - 200
20 - 30
2
Fruit Pies, Crumbles
190 - 200
30 - 50
2
Milk Puddings
150 - 170
90 - 120
2
Pasta Lasagne etc.
170 - 180
40 - 50
2
Pastry: Choux
180 - 190
30 - 40
2
Pastry: Eclairs, Profiteroles
180 - 190
30 - 40
2
Pastry: Flaky / Puff Pies
210 - 220
30 - 40
2
Shortcrusts: Mince Pies
190 - 200
15 - 20
2
Shortcrusts: Meat Pies
190 - 210
25 - 35
2
Shortcrusts: Quiche, Tarts,
Flans
180 - 200
25 - 50
2
Scones
220 - 230
8 - 12
3
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