Baking results Possible cause Remedy
Cake is too dry Oven temperature too
low Set a higher oven temperature
Cake is too dry Baking time too long Set a shorter baking time
Cake does not
brown equally
Oven temperature too
high and baking time
too short
Set a lower oven temperature and
a longer baking time
Cake does not
brown equally No equal mixture Put the mixture equally on the bak-
ing tray
Cake does not
cook in the baking
time set
Temperature too low Use a slightly higher oven temper-
ature setting
TOP OVEN
CONVENTIONAL BAKING Food Shelf Position Temperature
[°C]
Approx Cook
Time
(mins)
Biscuits 2170 - 190 10 - 20
Bread 2200 - 220 30 - 35
Bread rolls/buns 2200 - 220 10 -15
Cakes: Small &
Queen 2160 - 180 18 - 25
Cakes: Sponges 2160 - 175 20 - 30
Cakes: Victoria
Samdwich 2160 -170 18 - 25
Cakes: Madeira 2140 - 150 75 - 90
Cakes: Rich Fruit 2140 - 150 120 - 150
Cakes: Ginger-
bread 2140 - 150 80 - 90
Cakes: Meringues 290 - 100 150 - 180
Cakes: Flapjack 2160 - 170 25 -30
Cakes: Shortbread 2130 - 150 45 - 60
Cakes: Apple Pie 2170 - 180 50 - 60
Casseroles: Beef/
Lamb 2160 -170 150 - 180
Casseroles: Chick-
en 2160 - 180 80 - 90
Convenience
Foods 2Follow manufacturer`s instructions
Fish 2170 - 190 20 - 30
ENGLISH
25