Baking table
The baking times given are to be used as a guide only.
The recommended cooking methods, shelf level and temperatures are printed in bold.
| Fan Oven ¥ | Baking | ||
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Item type | Temperature in | Shelf posi- | time in | |
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| °C | tion | ||
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Batter |
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Ring cake | 1 | |||
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Loaf cake | 1 | |||
(log tin) | ||||
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Base for fruit slice | 3 | |||
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Apple cake, very thin | 1 | |||
crust | ||||
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Shortcrust |
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Cheesecake | 1 | min. residu- | ||
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| al heat | |
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Covered fruit tart | 1 | |||
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Puff pastry |
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French apple cake | 1 | |||
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Sponge mixture |
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Sponge cake (DIN) | 1 | |||
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Base for fruit slice | 3 | |||
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Sponge roll | 3 | |||
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Small sponge cakes | 3 | |||
(Fairy/Queen) | ||||
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Yeast |
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Ring cake |
| 1 | ||
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Yeast | 3 | |||
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Streusel cake | 3 | |||
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3 | ||||
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Cheesecake | 3 | |||
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