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?