Baking table

Type of baking

 

Oven

Temperature

Time

 

level

ºC

 

 

 

 

 

 

 

 

Baking in tins

 

 

 

 

 

 

 

Ring cake or brioche

 

1

160-180

0:50-1:10

Madeira cake, fruit cakes

 

1

150-170

1:10-1:30

Sponge flan

 

2

160-180

0:25-0:40

Flan base - short pastry

 

3

190-2101)

0:10-0:25

Flan base - sponge mixture

 

3

170-190

0:20-0:25

Apple tart (covered)

 

1

170-190

0:50-1:00

Apple pie

 

1

180-200

0:20-0:30

(2tins Ø20cm, placed diagonally to

 

 

 

 

one another)

 

 

 

 

Savoury flan (e. g., quiche lorraine)

 

1

180-200

0:30-1:10

 

 

 

 

 

Cheesecake

 

1

160-180

1:00-1:30

 

 

 

 

 

Cakes/pastries/breads on baking trays

 

 

 

 

 

 

 

Plaited bread/bread crown

 

3

170-190

0:30-0:40

 

 

 

 

 

Christmas stollen

 

3

160-1801)

0:40-1:00

Bread (rye bread) first of all

 

2

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

160-180

0:20-0:40

Buttered almond cake, sugar cakes,

 

 

190-2101)

 

Bienenstich (custard-filled cake, coat-

 

3

0:15-0:30

ed with sugar and almonds)

 

 

 

 

Fruit flans (made with yeast dough/

 

3

170-190

0:25-0:50

sponge mixture)2)

 

Fruit flans made with short pastry2)

 

3

170-190

0:40-1:20

Yeast cakes with delicate

 

 

 

 

fillings (e. g., cream cheese, cream,

 

3

160-180

0:40-1:20

etc.) (cooked on baking sheet)

 

 

 

 

Pizza (with a lot of topping)2)

 

1

190-2101)

0:30-1:00

Pizza (thin crust)

 

1

230-2501)

0:10-0:25

Unleavened bread

 

1

230-2501)

0:08-0:15

Tarts (Swiss-style)

 

1

210-2301)

0:35-0:50

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