Oven Temperature Chart

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Fahrenheit	Celsius	Gas Mark	Description
225	110	¼	Very Slow
250	120/130	½	Very Slow
275	140	1	Slow
300	150	2	Slow
325	160/170	3	Moderate
350	180	4	Moderate
375	190	5	Moderately hot
400	200	6	Moderately hot
425	220	7	Hot
450	230	8	Hot
475	240	9	Very hot

Baking Tips

Grease and dust the baking tins (with flour), if specified.

For baking, aluminum tins are best.

Before putting the baking tin, preheat the oven to the desired temperature. (It will take 10-15 mins for the oven to get heated.)

Use a pastry brush to spread shortening evenly, making sure all inside surfaces are well covered.

Use bottom shelf to bake cakes and biscuits.

For heavy cakes such as fruit, spice, and marble cake, line tins with double thicknesses of buttered paper.

Remember each oven varies in cooking time – there is no correct time.

When making a recipe for the first time, check after about 2/3 of the time given in the recipe.

Do not open the oven door frequently – the cake is likely to collapse halfway through.

To test if the cake is done, insert a skewer or toothpick in the cake at the place where cake has risen most, and if it comes out clean, the cake is done. This is a very important test for fruit cake.


Cool cake in pan 10 - 15 minutes before loosening the edge and turning it out onto a wired rack to cool.

Sponge cakes shrink slightly from the sides of the tin when they are baked.

Creamed cake mixtures are springy to touch when done

Allow light cakes a few minutes, before turning out of the tin.

Never cool a cake under the fan because this will make the cake hard.

Cake Recipe Tips

The most important rule in baking is to weigh carefully and follow the recipe exactly.

Wherever indicated, plain self-raising flour should be used as per the recipe.

Never attempt to interchange the ingredients.

Always sieve flour with baking powder before using – this ensures light texture.

Margarine can be substituted for butter, but you compromise on the flavor !

Do not use salted butter.

Castor (or powdered in mixie) sugar is generally used.

Always use fresh eggs.

Baking powder and baking soda should be fresh .(Whether the previous stock is used up or not, buy new stocks for best results.)

Have all ingredients at room temperature for best results.

When using icing sugar for decorations, always sieve before using.

When decorating a cake with icing, you can make a quick decorating tube. Put icing in a heat-safe zip-lock plastic bag. Immerse in simmering water until the icing is melted. Snip off the tip of one corner, and squeeze the icing out of the bag.

There is no denying that light feathery cakes can only be obtained by using eggs and eggless come second

Select baking tins so that there is space around the tins in the oven for heat to circulate.