23Uses, Tables and Tips
Baking table
Type of baking Ovenfunction Shelf
position
Temperatu re
°C
Time
Hours
mins.
Baking in tins
Ring cake or brioche Fan-assisted
circulation 1150-160 0:50-1:10
Madeira cake/Fruitcakes Fan-assisted
circulation 1140-160 1:10-1:30
Sponge cake Fan-assisted
circulation 1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry Conventional 3180-200 0:10-0:25
Flan base - sponge mixture Fan-assisted
circulation 3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set) Fan-assisted
circulation 1160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set) Conventional 1180 1:10-1:30
Savoury flan (e. g. quiche lor-
raine) Conventional 1180-200 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 12501)
160-180 0:20
0:30-1:00
Cream puffs/Eclairs Fan-assisted
circulation 3160-1701) 0:15-0:30
Swiss roll Conventional 3180-2001) 0:10-0:20
Cake with crumble topping(dry) Fan-assisted
circulation 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) Fan-assisted
circulation 3150 0:35-0:50
Fruit flans (made with yeast
dough/sponge mixture) Conventional 3170 0:35-0:50
Fruit flans made with short
pastry Conventional 3170-190 0:40-1:20