Baking results
Possible cause
Remedy
The cake bakes un‐
evenly.
The oven temperature is too
high and the baking time is
too short.
Next time set a longer baking time
and lower oven temperature.
The cake batter is not even‐
ly distributed.
Next time spread the cake batter
evenly on the baking tray.
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
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