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18
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Baking results
The cake is too dry.
The cake browns uneven‐
ly.
The cake browns uneven‐
ly.
The cake is not ready in
the baking time given.
10.5 Conventional Baking - Top Oven
Food
Biscuits
Bread
Bread rolls / buns
Cakes: Small & Queen
Cakes: Sponges
Cakes: Victoria Sandwich
Cakes: Madeira
Cakes: Rich Fruit
Cakes: Gingerbread
Cakes: Meringues
Cakes: Flapjack
Cakes: Shortbread
Cakes: Apple Pie
Casseroles: Beef / Lamb
Casseroles: Chicken
Convenience Foods
Fish
Fish Pie (Potato Topped)
Fruit Pies, Crumbles
Milk Puddings
Possible cause
The baking time is too
long.
The oven temperature is
too high and the baking
time is too short.
The mixture is unevenly
distributed.
The oven temperature is
too low.
Temperature (°C)
170 - 190
200 - 220
200 - 220
160 - 180
160 - 175
160 - 170
140 - 150
140 - 150
140 - 150
90 - 100
160 - 170
130 - 150
170 - 180
160 - 170
160 - 180
Follow manufacturer`s instructions.
170 - 190
190 - 200
190 - 200
150 - 170
Remedy
The next time you bake,
set a shorter baking time.
Set a lower oven tempera‐
ture and a longer baking
time.
Spread the mixture evenly
on the baking tray.
The next time you bake,
set a slightly higher oven
temperature.
Time (min)
Shelf posi‐
tion
10 - 20
2
30 - 35
2
10 - 15
2
18 - 25
2
20 - 30
2
18 - 25
2
75 - 90
2
120 - 150
2
80 - 90
2
150 - 180
2
25 - 30
2
45 - 60
2
50 - 60
2
150 - 180
2
80 - 90
2
2
20 - 30
2
20 - 30
2
30 - 50
2
90 - 120
2
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