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Baking results
The cake is too dry.
The cake browns unevenly. The oven temperature is too
The cake browns unevenly. The mixture is unevenly dis-
The cake is not ready in the
baking time given.
10.5 Conventional Cooking - Top oven
Food
Biscuits
Small / Queen Cake
Sponge
Victoria Sandwich
Gingerbread
Flapjack
Shortbread
Fruit Pies, Crumbles
Milk Puddings
Scones
Choux Pastry
Éclairs / Profiteroles
Flaky Pastry
Mince Pies
Pasta Lasagne etc.
Meat Pies
Quiche, Tarts, Flans
Shepherd's Pie
Soufflés
Possible cause
The baking time is too long. The next time you bake, set
high and the baking time is
too short.
tributed.
The oven temperature is too
low.
Heat setting
4
5
4
4
2
5
3
6
3
7
6
5
6
5
5
7
5
7
5
ENGLISH
Remedy
a shorter baking time.
Set a lower oven tempera-
ture and a longer baking
time.
Spread the mixture evenly
on the baking tray.
The next time you bake, set
a slightly higher oven tem-
perature.
Total prepa-
Shelf posi-
ration time
tion
(min)
10 - 20
1 - 2
18 - 25
1 - 2
18 - 20
1 - 2
18 - 25
1 - 2
75 - 90
1 - 2
25 - 30
1 - 2
45 - 65
1 - 2
40 - 50
1 - 2
90 - 180
1 - 2
8 - 12
1 - 2
30 - 35
1 - 2
20 - 30
1 - 2
25 - 40
1 - 2
15 - 20
1 - 2
40 - 45
1 - 2
25 - 35
1 - 2
25 - 45
1 - 2
30 - 40
1 - 2
20 - 30
1 - 2
17
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