Operating Instructions
34
Baking Tables

Baking on one level

Cakes, Biscuits, Bread,
Pies BAKING CONVENTIONAL Time
Shelf
position
from
bottom
Temp.
ºC
Shelf
position
from
bottom
Temp.1
ºC
Hours:
Min.
Using cake tins
Cakes in pound cake tins 1150-160 1160-170 1:00-1:10
Sandcakes/
Cakes in loaf tins 1150-160 1160-170 1:15-1:30
Madeira cake 1150-160 1160-170 1:00-1:10
Dundee cake 1130-140 1140-150 2:30-3:00
Large Christmas cake
(10“) 1130 1130-140 4:30-5:00
Victoria Sandwich 2160 2180-190 0:25-0:35
Pastry cases 3180-190 2210-220 0:10-0:25
Bakewell tart - 160-170 1180-190 0:45-0:55
Swiss roll - - 3 180-200 0:10-0:15
Flans & quiches 2 or 1 170-180 2180-200 0:30-0:50
Using baking sheets
Short bread 3140-150 3150-170 0:40-0:50
Biscuits 3150-170 3180-200 0:15-0:25
Macaroons 3140-150 3150-170 0:25-0:35
Apple strudel 3170-18013210-220 0:30-0:50
Choux pastry buns 3160-17013200-210 0:20-0:35
Buns / cup cakes 3150-16013190-210 0:25-0:35
Scones 3200 3220-240 0:10-0:15
Meringues - - 3100-120 3:30-4:30