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Baking results
The cake sinks and becomes
soggy, lumpy or streaky.
The cake sinks and becomes
soggy, lumpy or streaky.
The cake sinks and becomes
soggy, lumpy or streaky.
The cake is too dry.
The cake is too dry.
The cake browns unevenly.
The cake browns unevenly.
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
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 distrib-
uted.
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.
Remedy
The next time you bake, set a
slightly lower oven tempera-
ture.
Set a longer baking time. You
cannot decrease baking
times by setting higher
temperatures.
Use less liquid. Be careful with
mixing times, especially if you
use a mixing 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 tempera-
ture.
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
2
2
2
2
2
2
2
2
2
2
2
2
17
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