Operating Instructions
32
Baking Tables

Baking on one level

Cakes, Biscuits, Bread,
Pies PIZZA & BAKING CONVENTIONAL Time
Shelf
Position
from Top
Tempera-
ture
ºC
Shelf
Position
from Top
Tempera-
ture1
ºC
Hours: Min.
Using cake tins
Cakes in Pound Cake tins 5150-160 5. 160-170 1:00-1:10
Sandcakes/
Cakes in loaf tins 5150-160 5. 160-170 1:15-1:30
Madeira cake 5150-160 5. 160-170 1:00-1:10
Dundee cake 5130-140 5. 140-150 2:30-3:00
Large Christmas cake
(10“)5130 5. 130-140 4:30-5:00
Victoria Sandwich 4160 4180-190 0:25-0:35
Pastry cases 3180-190 4210-220 0:10-0:25
Bakewell tart 5160-170 5180-190 0:45-0:55
Swiss roll - - 3 180-200 0:10-0:15
Flans & quiches 4 or 5 170-180 4180-200 0:30-0:50
Using baking sheets
Short bread 4140-150 4150-170 0:40-0:50
Biscuits 4150-170 4180-200 0:15-0:25
Macaroons 4140-150 4150-170 0:25-0:35
Apple strudel 4170-18014210-220 0:30-0:50
Choux pastry buns 4160-17014200-210 0:20-0:35
Buns / cup cakes 4150-16014190-210 0:25-0:35
Scones 4200 4220-240 0:10-0:15
Meringues - - 4100-120 3:30-4:30
Sausage rolls 4170-18014210-220 0:20-0:35
Pizza 4180-200 4200-220 0:30-0:50