23
Baking Table
Type of Cake or Pastry
Shelf
PositBon
from bot-
tom
Temperature
C
Time
Baking in tins
Ring-shaped cakes 1160-180 0:50-1:10
Madeira cake, fruit slab cake 1150-170 1:10-1:30
Sponge cake 2160-180 0:25-0:40
Shortcrust pastry flan base 3190-21010:10-0:25
Sponge flan base 3170-190 0:20-0:25
Apple pie 1170-190 0:50-1:00
Savoury flan (e.g. quiche lorraine) 1180-200 0:30-1:10
Cheesecake 1160-180 1:00-1:30
Baking on baking trays
Yeast cakes 3170-190 0:30-0:40
Fruit loaf 3160-18010:40-1:00
Bread (rye bread) initially
............................................then 22501
160-180
0:20
0:30-1:00
Cream puffs, eclairs 3190-210 0:25-0:40
Swiss roll 3180-20010:10-0:20
Dry streusel cake 3160-180 0:20-0:40
Butter cake/sugar cake,
sugar-topped cakes 3190-21010:15-0:30
Fruit flan
(with a yeast dough/sponge base)23170-190 0:25-0:50
Fruit flan with shortcrust pastry base23170-190 0:40-1:20
Tarts baked with delicate
fillings (e.g. curd cheese, cream) 3160-180 0:40-1:20
Pizza (with deep topping)21190-21010:30-1:00