On what factors does the temperature setting depend?
Of course if I have to bake a stone, I would need to set the temperature at 900C perhaps :rolleyes: ;), but in normal cakes where you have a banana or an orange as an extra ingredient, how do you decide the temperature?
Example: How much temperature difference can there be in a plain cake and a banana cake?
If you bake a banana cake on 200C instead of 180C, is that going to make a difference somewhere? In which way?
Best Answer
Cooking temperature and time are determined by a number of factors. The idea is to get the inside of the product properly cooked before the outside dries out, becomes tough, or becomes unpleasantly dark or even burned. At the same time, you usually want the product to get nicely browned (adds flavor and looks nice) before the inside is overcooked. So it's a balance.
Factors which influence appropriate temperature and time include:
ingredients: High protein ingredients (like meat or eggs) easily become tough when overcooked. High sugar or starch recipes will tend to brown or burn more easily.
moisture level: For some products, such as popovers or many kinds of pastry, steam is an important leavening agent, and a high temperature is called for. In other products, like cookies, one of the goals of baking is to drive off excess moisture. And in still others, moisture is absorbed into the other ingredients.
shape: A fat, round loaf will usually need a longer cooking time and lower temperature than a thin, flat pizza or a long, skinny baguette because it takes longer for the center of the loaf to heat up.
pH: Changing the pH of the product will change how it browns.
leavening: Some chemical leavening, like double-acting baking powder, activates at a certain temperature.
personal preference: At the end of the day, the most important factor is whether you like the way the product turned out. If you like a crispier crust, change the temperature and/or cooking time to suit your taste.
Any baking recipe should specify the temperature and cooking time, unless perhaps it's from a book that specifies those things for a number of recipes at once. If not, find a similar recipe and use the temperature specified there, but keep a close eye on the product during the baking process. Learn how to tell when the product is done. For cakes, you usually go by color for the outside, and by temperature or using a toothpick or wooden skewer for the inside. (Briefly: poke a wooden toothpick into the center of a cake; if it comes out with wet batter, keep cooking; if it comes out clean and dry, it's probably overcooked; if it comes out with a few crumbs stuck to it, it's probably perfect.)