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Baking results
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake is too dry.
The cake browns uneven-
ly.
The cake is not ready in
the baking time given.
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
Possible cause
The oven temperature is too
high.
The baking time is too short.
There is too much liquid in the
mixture.
The oven temperature is too
low.
The baking time is too long.
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 - 170
140 - 150
140 - 150
140 - 150
90 - 100
160 - 170
160 - 170
160 - 180
Follow manufacturer`s instructions.
170 - 190
Remedy
The next time you bake, set a slightly
lower oven temperature.
Set a longer baking time. You cannot
decrease baking times by setting
higher temperatures.
Use less liquid. Be careful with mix-
ing times, especially if you use a mix-
ing machine.
The next time you bake, set a higher
oven temperature.
The next time you bake, set a 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 position
10 - 20
30 - 35
10 - 15
18 - 25
75 - 90
120 - 150
80 - 90
150 - 180
25 - 30
150 - 180
80 - 90
20 - 30
2
2
2
2
2
2
2
2
2
2
2
2
2
19
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