Baking results Possible cause Remedy
The cake is too dry. The oven temperature is
too low.
The next time you bake, set a
higher oven temperature.
The baking time is too long. The next time you bake, set a
shorter baking time.
The cake browns un-
evenly.
The oven temperature is
too high and the baking
time is too short.
Set a lower oven temperature and
a longer baking time.
The mixture is unevenly dis-
tributed.
Spread the mixture evenly on the
baking tray.
The cake is not ready in
the baking time given.
The oven temperature is
too low.
The next time you bake, set a
slightly higher oven temperature.
10.5 Conventional Baking - Top Oven
Food Temperature (°C) Time (min) Shelf posi-
tion
Biscuits 170 - 190 10 - 20 2
Bread 200 - 220 30 - 35 2
Bread rolls / buns 200 - 220 10 - 15 2
Cakes: Small & Queen 160 - 180 18 - 25 2
Cakes: Sponges 160 - 175 20 - 30 2
Cakes: Victoria Sandwich 160 - 170 18 - 25 2
Cakes: Madeira 140 - 150 75 - 90 2
Cakes: Rich Fruit 140 - 150 120 - 150 2
Cakes: Gingerbread 140 - 150 80 - 90 2
Cakes: Meringues 90 - 100 150 - 180 2
Cakes: Flapjack 160 - 170 25 - 30 2
Cakes: Shortbread 130 - 150 45 - 60 2
Cakes: Apple Pie 170 - 180 50 - 60 2
Casseroles: Beef / Lamb 160 - 170 150 - 180 2
Casseroles: Chicken 160 - 180 80 - 90 2
Convenience Foods Follow manufacturer`s instructions. 2
Fish 170 - 190 20 - 30 2
Fish Pie (Potato Topped) 190 - 200 20 - 30 2
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