The temperature profile in the oven air and at the surface, bottom and center of the of the G and G+L model cakes were measured during baking at 140°C/25 Hz, 140°C/50 Hz, 170°C/25 Hz, 170°C/50 Hz, 200°C/25 Hz and 200°C/50 Hz. Three thermocouples were inserted horizontally at different heights in a model cake. The first one measured the temperature on the central axis and at the interface between the cake and the mold (bottom); the second was also on the central axis but at half height of the cake (center); and the third was at the periphery of the cake (across the cake until 0.1 cm from the opposite side) and at the interface between the cake and the air (surface).