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| Oven - Helpful hints and tips |
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| Type of baking |
| Oven | Level | Temperature (°C) |
| Time (h:min) | ||
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| function |
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| Sponge cake |
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| 1 | 140 |
| 0:25 - 0:40 | ||
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| Sponge cake |
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| 1 | 160 |
| 0:25 - 0:40 | ||
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| Flan base - short pastry 1) |
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| 3 |
| 0:10 - 0:25 | |||
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| Flan base - sponge mixture |
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| 3 | 150 - 170 |
| 0:20 - 0:25 | ||
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| Apple pie |
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| 1 | 170 - 190 |
| 0:50 - 1:00 | ||
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| Apple pie (2 tins, Ø 20 cm, diag- |
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| 1 | 160 |
| 1:10 - 1:30 | ||
| onally off set) |
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| Apple pie (2 tins, Ø 20 cm, diag- |
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| 1 | 180 |
| 1:10 - 1:30 | ||
| onally off set) |
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| Savoury flan (e.g. quiche lor- |
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| 1 | 160 - 180 |
| 0:30 - 1:10 | ||
| raine) |
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| Curd Cheese Cake |
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| 1 | 170 - 190 |
| 1:00 - 1:30 | ||
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| 1) |
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| Baking on one oven level - Cakes/pastries/breads on baking trays |
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| Type of baking |
| Oven | Level | Temperature (°C) |
| Time (h:min) | ||
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| function |
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| Plaited bread/bread crown |
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| 3 | 170 - 190 |
| 0:30 - 0:40 |
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| Christmas stollen1) |
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| 3 | 160 - 180 |
| 0:40 - 1:00 |
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| Bread ( rye bread) |
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| 1 |
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| - first of all1) |
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| 230 |
| 0:25 |
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| - then |
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| 160 - 180 |
| 0:30 - 1:00 |
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| Cream puffs/eclairs1) |
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| 3 | 160 - 170 |
| 0:15 - 0:30 |
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| Swiss roll1) |
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| 3 | 180 - 200 |
| 0:10 - 0:20 |
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| Cake with crumble topping (dry) |
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| 3 | 150 - 160 |
| 0:20 - 0:40 |
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| Buttered almond cake/sugar |
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| 3 | 190 - 210 |
| 0:15 - 0:30 |
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| cakes1) |
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| Fruit flans (made with yeast |
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| 3 | 150 |
| 0:35 - 0:50 |
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| dough / sponge mixture)2) |
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| Fruit flans (made with yeast |
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| 3 | 170 |
| 0:35 - 0:50 |
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| dough / sponge mixture)2) |
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| Fruit flans made with short pas- |
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| 3 | 160 - 170 |
| 0:40 - 1:20 |
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| try |
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| Yeast cakes with delicate top- |
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| 3 | 160 - 180 |
| 0:40 - 1:20 |
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| pings (e.g. quark, cream, cus- |
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| tard)1) |
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