Tips on baking
Baking results
The cake is not browned sufficiently below
The cake sinks (becomes soggy, lumpy, streaky)
The cake sinks (becomes soggy, lumpy, streaky)
The cake sinks (becomes soggy, lumpy, streaky)
Cake is too dry
Cake is too dry
Cake does not brown equally
Cake does not brown equally
Cake does not cook in the baking time set
Possible cause
Incorrect oven level
Oven temperature too high
Baking time is too short
Too much liquid in the mixture
Oven temperature too low
Baking time too long
Oven temperature too high and baking time too short
No equal mixture
Temperature too low
Remedy
Put the cake on a lower oven level
Use a lower setting
Set a longer baking time
Do not set higher temperatures to decrease baking times
Use less liquid. Look at the mixing times, specially when you use mixing machines
Set a higher oven temperature
Set a shorter baking time
Set a lower oven temperature and a longer baking time
Put the mixture equally on the baking tray
Use a slightly higher oven temperature setting
Top Oven
Shelf Positions are not critical but ensure that oven shelves are evenly spaced when more than one is
used (e.g. shelf positions 1 and 3)
Baking
Food | Shelf Position |
|
|
Biscuits | 2 |
Bread | 2 |
Bread rolls/buns | 2 |
Cakes: Small & Queen | 2 |
Cakes: Sponges | 2 |
Cakes: Victoria Samdwich | 2 |
Cakes: Madeira | 2 |
Cakes: Rich Fruit | 2 |
Cakes: Gingerbread | 2 |
Cakes: Meringues | 2 |
Temperature
[°C]
170 - 190
200 - 220
200 - 220
160 - 180
160 - 175
160
140 - 150
140 - 150
140 - 150
90 - 100
Approx Cook Time
(mins)
10 - 20
30 - 35
10
18 - 25
20 - 30
18 - 25
75 - 90
120 - 150
80 - 90
150 - 180
11
