AEG 2003 F Baking Table, Operating Instructions, Type of Cake or Pastry, Time, Cakes in Cake Tins

		Operating Instructions
Baking Table
	Shelf
Type of Cake or Pastry	Position	Temperature	Time
	from the	ºC
	Top
Cakes in Cake Tins
Ring-Shaped Cakes	5.	160-180	0:50-1:10
Madeira Cake, King Cake	5.	150-170	1:10-1:30
Sponge Cake	5.	160-180	0:25-0:40
Shortcrust Pastry Flan Base	5.	190-210 1	0:10-0:25
Sponge Flan Base	5.	170-190	0:20-0:25
Covered Apple Flan	5.	170-190	0:50-1:00
Savoury Flan (e.g. Quiche Lorraine)	5./6.	180-200	0:30-1:10
Cheesecake	5.	160-180	1:00-1:30
Cakes and Pastries on Baking Sheets
Plaited Roll/Ring	3.	170-190	0:30-0:40
Christmas Stollen	3.	160-1801	0:40-1:00
Bread (rye bread) first	5.	2501	0:20
...................................then		160-180	0:30-1:00
Cream Puffs, Eclairs	3.	190-210	0:25-0:40
Swiss Roll	3.	180-2001	0:10-0:20
Dry Streusel Cake	3.	170-190	0:20-0:40
Butter Cake/Sugar Cake, Bienenstich	3.	190-2101	0:15-0:30
Fruit Flans (on yeast dough/sponge	3.	170-190	0:25-0:50
base)2
Fruit Flans on Shortcrust Pastry Base2	3.	170-190	0:40-1:20
Flat Cakes with Delicate Toppings (e.g.	3.	170-190	0:40-1:20
curd cheese, cream, etc.)
Pizza (with deep topping)2	5.	190-2101	0:30-1:00
Pizza (thin)	5.	230-3001	0:10-0:25
Unleavened Bread	3.	275-3001	0:08-0:15

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