Operating Instructions
40
Baking Table

Baking on one level

Recipe type
Fan Cooking »Conventional ÂTime
Oven
level,
from
bottom
Tempera-
ture
ºC
Oven
level,
from
bottom
Tempera-
ture
ºC
for both
functions
Hrs. mins.
Cakes in tins
Ring cake or brioche 1150-160 1160-180 0:50-1:10
Short bread/'galettes' 1140-160 1150-170 1:10-1:30
Sponge biscuit 1150-160 1160-180 0:25-0:40
Flan base - Short pastry 3170-180 2190-21010:10-0:25
Flan base - Cake mixture 3150-170 2170-190 0:20-0:25
Apple pie 1150-170 1170-190 0:50-1:00
Spicy cakes and flans
(for example, Quiche
Lorraine)
1160-180 1190-210 0:30-1:10
Cheese cake 1140-160 1170-190 1:00-1:30
Cakes on baking trays
Plaited buns/pastries 3160-170 3170-190 0:30-0:40
Christmas loaf 3.150-17013160-18010:40-1:00
Bread (rye bread) at first
.....................................then 1. 180-2001
140-160 22301
160-180
0:20
0:30-1:00
Vol-au-vent / Eclairs 3160-17013190-210 0:15-0:30
Swiss Roll 3150-17013180-20010:10-0:20
Dry streusel cake 3150-160 3160-180 0:20-0:40
Butter/sugar cakes, 3160-17013190-21010:15-0:30
Fruit cakes
(made with yeast dough/
cake mixture)2
3150-170 3170-190 0:25-0:50