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11.4 Tips on baking
Baking results
The bottom of the cake
is not baked sufficiently.
The cake sinks and be-
comes soggy or streaky.
The cake is too dry.
The cake bakes uneven-
ly.
The cake is not ready in
the baking time speci-
fied in a recipe.
11.5 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
Possible cause
The shelf position is incor-
rect.
The oven temperature is too
high.
The oven temperature is too
high and the baking time is
too short.
The oven temperature is too
low.
The baking time is too long. Next time set shorter baking time.
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.
ENGLISH
Remedy
Put the cake on a lower shelf.
Next time set slightly lower oven
temperature.
Next time set a longer baking
time and lower oven temperature.
Next time set higher oven tem-
perature.
Next time set a longer baking
time and lower oven temperature.
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
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