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Diagnosis please? - Page 2

post #16 of 17
If you are cooking your cakes in a permanant fan forced oven then you must turn your temperature down by about 20C to what the recipe states.

And thus extend your cooking time by at least 30 minutes.

Otherwise the outside will be crusty but the inside patchy and undercooked,
which is what is happeneing to your cakes.
If you knock the temp down and extend the baking time you should not need baking strips.

Also, remember that halving F temperatures does not give you C temperatures in your oven.

Below is a guide to oven temperatures............. but all oven manufactureres have their own temperature guides.

Very Slow = 120C = 250F = Gas Mark 1
Slow = 150C = 300F = Gas Mark 2
Mod Slow = 160C = 325f = Gas Mark 3
Moderate = 180 - 190C = 350 - 375F = Gas Mark 4
Mod Hot = 200 - 210C = 400 - 425F = Gas Mark 5
Hot = 220 - 230C = 450 - 475F = Gas Mark 6


Bluehue
post #17 of 17

I totally know what you mean, i think it has something to do with the quality of the sugar

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