Electrolux B1100-3 manual Baking Table, Type of cake or pastry, Shelf, Time, Cakes in cake tins

Baking Table

Type of cake or pastry	Shelf	Temperature	Time
	position	ºC
Cakes in cake tins
Ring-shaped cakes	1	160-180	0:50-1:10
Madeira cakefruit slab cake	1	150-170	1:10-1:30
Sponge cake	2	160-180	0:25-0:40
Shortcrust pastry flan base	3	190-2101)	0:10-0:25
Sponge flan base	3	170-190	0:20-0:25
Covered apple flan	1	170-190	0:50-1:00
Savoury flan (e.g. quiche lorraine)	1	180-200	0:30-1:10
Cheesecake	1	160-180	1:00-1:30
Cakes and pastries on baking sheets
Plaited roll/ring	3	170-190	0:30-0:40
Fruit loaf	3	160-1801	0:40-1:00
Bread (rye bread) initially	2	2501	0:20
.......................................then		160-180	0:30-1:00
Cream puffseclairs	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
Butter cake/sugar cake sugar-	3	190-2101	0:15-0:30
topped cakes
Fruit flan (with a yeast dough/	3	170-190	0:25-0:50
sponge base)2)
Fruit flans on shortcrust pastry	3	170-190	0:40-1:20
base2
Tarts baked with delicate	3	160-180	0:40-1:20
fillings (e.g. curd cheesecream)
Pizza (with deep topping)2	1	190-2101	0:30-1:00
Pizza (thin)	1	230-2501	0:10-0:25
Unleavened bread	1	230-2501	0:08-0:15
Flat sweet or savoury pies	1	210-2301	0:35-0:50

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