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"Conventional A" setting
Avoid thin-walled and bright, non-re-
flective metal moulds. These will
give uneven browning results.
Pre-heat the oven only for:
cakes / biscuits with a very short bak-
ing time (up to 30 minutes),
victoria sponge and similar mixtures.
bread made with dark flour.
Select runner height, according to
height of the item:
Upper oven
-
tray baking, biscuits and "flat" cakes
= 1st runner (from floor)
Lower oven e
large (deep) cakes = 1st or 2nd runner
tray baking, biscuits and "flat" cakes
= 1st or 2nd runner.
General notes
Place oblong tins in the oven as shown
in the illustration.
Deep-frozen products such as pizzas
should be placed on baking paper on
the rack.
Use the deeper roasting tray for moist
fruit cakes and multi-layer cakes, to
minimize splashes in the oven.
The Baking Chart gives sugges-
tions for temperature, runner height
and timing.
For even browning -
in general select the middle tem-
perature.
Increasing the temperature and re-
ducing the time can have an
adverse effect on even browning.
Select the runner height according
to the recipe and the setting chosen.
Just before the end of baking time
test to see if the cake is done.
Insert a metal or wooden skewer into
the centre.
If it comes out clean, without dough
or crumbs sticking to it, the cake is
ready.
Baking
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