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• Cakes and pastries at different heights
do not always brown equally at first. If
this occurs, do not change the temper-
Tips on baking
Baking results
The cake is not
browned suffi-
ciently below
The cake sinks
(becomes soggy,
lumpy, streaky)
The cake sinks
(becomes soggy,
lumpy, streaky)
The cake sinks
(becomes soggy,
lumpy, streaky)
Cake is too dry
Cake is too dry
Cake does not
brown equally
Cake does not
brown equally
Cake does not
cook in the baking
time set
9.4 Top oven
9.5 Baking
Shelf Positions are not critical but
ensure that oven shelves are
evenly spaced when more than
one is used (e.g. shelf positions 1
and 3)
Food
Biscuits
Bread
Bread rolls/buns
Cakes:
- Small & Queen
Possible cause
Incorrect oven level
Oven temperature too
high
Baking time is too short Set a longer baking time
Too much liquid in the
mixture
Oven temperature too
low
Baking time too long
Oven temperature too
high and baking time
too short
No equal mixture
Temperature too low
Temperature
[°C]
170 - 190
200 - 220
200 - 220
170 - 180
ature setting. The differences equalize
during the baking procedure.
Remedy
Put the cake on a lower oven level
Use a lower setting
Do not set higher temperatures
to decrease baking times
Use less liquid. Look at the mixing
times, specially when you use mix-
ing machines
Set a higher oven temperature
Set a shorter baking time
Set a lower oven temperature and
a longer baking time
Put the mixture equally on the bak-
ing tray
Use a slightly higher oven temper-
ature setting
Approx Cook
Time
(mins)
10 - 20
30 - 35
10 - 15
18 - 25
Shelf Position
1
1
1
1
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