23
Baking table

Baking on one oven level

Type of
baking Oven function Oven
level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche Fan cooking 1150-160 0:50-1:10
Madeira cake/fruit cakes Fan cooking 1140-160 1:10-1:30
Sponge cake Fan cooking 1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry Fan cooking 3170-1801) 0:10-0:25
Flan base - sponge mix-
ture
Fan cooking 3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Fan cooking 1160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g, quiche
lorraine)
Fan cooking 1160-180 0:30-1:10
Cheesecake Conventional 1170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread
crown
Conventional 3170-190 0:30-0:40
Christmas stollen Conventional 3160-1801) 0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
2301)
160-180
0:25
0:30-1:00
Cream puffs/eclairs Conventional 3160-1701) 0:15-0:30
Swiss roll Conventional 3180-2001) 0:10-0:20
Cake with crumble
topping (dry)
Fan cooking 3150-160 0:20-0:40
Buttered almond cake/
sugar cakes
Conventional 3190-2101) 0:15-0:30
Fruit flans
(made with yeast dough/
sponge mixture)2)
Fan cooking 3150 0:35-0:50