Baking Table
| Shelf posi- | Temperature | Time | |
Type of cake or pastry | tion from | ºC |
| |
| bottom |
|
| |
Cakes in cake tins |
|
|
| |
1 | ||||
Madeira cakefruit slab cake | 1 | |||
Sponge cake | 2 | |||
Shortcrust pastry flan base | 3 | |||
Sponge flan base | 3 | |||
Covered apple flan | 1 | |||
Savoury flan (e.g. quiche lorraine) | 1 | |||
|
|
|
| |
Cheesecake | 1 | |||
Cakes and pastries on baking sheets |
|
|
| |
Plaited roll/ring | 3 | |||
Fruit loaf | 3 | |||
Bread (rye bread) initially | 2 | 2501 | 0:20 | |
............................................then | ||||
| ||||
Cream puffseclairs | 3 | |||
Swiss roll | 3 | |||
Dry streusel cake | 3 | |||
Butter cake/sugar cake | 3 | |||
cakes | ||||
|
|
| ||
Fruit flan (with a yeast dough/sponge | 3 | |||
base)2 | ||||
|
|
| ||
Fruit flans on shortcrust pastry base2 | 3 | |||
Tarts baked with delicate | 3 | |||
fillings (e.g. curd cheesecream) | ||||
|
|
| ||
Pizza (with deep topping)2 | 1 | |||
Pizza (thin) | 1 |
24