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Baking results
The cake is too dry.
The cake browns un-
evenly.
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)
Possible cause
The oven temperature is
too low.
The baking time is too long. The next time you bake, set a
The oven temperature is
too high and the baking
time is too short.
The mixture is unevenly dis-
tributed.
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
Remedy
The next time you bake, set a
higher oven temperature.
shorter baking time.
Set a lower oven temperature 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
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