Uses, Tables and Tips28
Baking tableBaking on one oven level
Type of
baking Ovenfunction Oven
level
Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche Convection with
ring heating
element
1150-160 0:50-1:10
Madeira cake/fruit cakes Convection with
ring heating
element
1140-160 1:10-1:30
Sponge cake Convection with
ring heating
element
1140 0:25-0:40
Sponge cake Conventional 1160 0:25-0:40
Flan base - short pastry Convection with
ring heating
element
3170-1801) 0:10-0:25
Flan base - sponge mixture Convection with
ring heating
element
3150-170 0:20-0:25
Apple pie Conventional 1170-190 0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Convection with
ring heating
element
1160 1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional 1180 1:10-1:30
Savoury flan (e. g, quiche
lorraine)
Convection with
ring heating
element
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