29
Baking Table Type of Cake or Pastry Hot AirHConventional OTime
Shelf
Position
from
Bottom
Temper-
ature
ºC
Shelf
Position
from
Bottom
Tempera-
ture
ºC
For Both
Functions
Hours:
Mins.
Baking in tins
Ring-shaped or
pudding-bowl shaped
cakes
1150-170 1160-180 0:50-1:10
Madeira cake/
king cake 1140-160 1150-170 1:10-1:30
Sponge cake 1140-160 2160-180 0:25-0:40
Shortcrust pastry flan base 3170-180 2190-21010:10-0:25
Sponge flan base 3150-170 2170-190 0:20-0:25
Covered apple flan 1150-170 1170-190 0:50-1:00
Savoury flan
(e.g., quiche lorraine) 1160-180 1190-210 0:30-1:10
Cheesecake 1140 -160 1170-190 1:00-1:30
Baking on
baking trays
Plaited roll/ring 3160-170 3170-190 0:30-0:40
Fruit loaf 3160-17013160-18010:40-1:00
Bread (rye bread) initially
.....................................then 1180-2001
140-160 22501
160-180
0:20
0:30-1:00
Cream puffs/eclairs23160-
17013190-210 0:25-0:40
Swiss roll 3150-17013180-20010:10-0:20
Dry streusel cake33150-160 3170-190 0:20-0:40
Butter cake/sugar cake,
sugar-topped cakes 3160-17013190-21010:15-0:30