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