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change the temperature setting if an unequal
browning occurs. The differences equalize
during baking.
TIPS ON BAKING
Baking results
The bottom of the cake is
not browned sufficiently.
The cake sinks and be-
comes soggy, lumpy or
streaky.
The cake is too dry.
The cake browns uneven-
ly.
The cake is not ready in
the baking time given.
CONVENTIONAL COOKING - TOP OVEN
Food
Biscuits
Small / Queen Cake
Sponge
Victoria Sandwich
Gingerbread
Flapjack
Shortbread
Fruit Pies, Crumbles
14
•
Possible cause
The shelf position is incorrect.
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 dis-
tributed.
The oven temperature is too
low.
Heat setting
4
5
4
4
2
5
3
6
Trays in the oven can twist during baking. When
the trays become cold again, the distortions
disappear.
Put the cake on a lower shelf.
The next time you bake, set a slightly
lower oven temperature.
Set a longer baking time. You cannot
decrease baking times by setting
higher temperatures.
Use less liquid. Be careful with mix-
ing times, especially if you use a mix-
ing 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 temperature.
Total preparation
time (min)
10 - 20
18 - 25
18 - 20
18 - 25
75 - 90
25 - 30
45 - 65
40 - 50
Remedy
Shelf position
2
2
2
2
2
2
2
2