27
Baking table

Baking on one oven level

Typ e o f
baking Oven function Oven
level
Tem p e r a t u r e
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche Convection with ring
heating element
1 150-160 0:50-1:10
Madeira cake/fruit cakes Convection with ring
heating element
1 140-160 1:10-1:30
Sponge cake Convection with ring
heating element
1 140 0:25-0:40
Sponge cake Conventional 1 160 0:25-0:40
Flan base - short pastry Convection with ring
heating element
3 170-180
1)
0:10-0:25
Flan base - sponge mixture Convection with ring
heating element
3 150-170 0:20-0:25
Apple pie Conventional 1 170-190 0:50-1:00
Apple pie (2tins Ø20 cm,
diagonally off set)
Convection with ring
heating element
1 160 1:10-1:30
Apple pie (2tins Ø20 cm,
diagonally off set)
Conventional 1 180 1:10-1:30
Savoury flan (e. g, quic he
lorraine)
Convection with ring
heating element
1 160-180 0:30-1:10
Cheesecake Conventional 1 170-190 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown Conventional 3 170-190 0:30-0:40
Christmas stollen Conventional 3 160-180
1)
0:40-1:00
Bread (rye bread)
-first of all
-then
Conventional 1
230
1)
160-180
0:25
0:30-1:00
Cream puffs/eclairs Conventional 3 160-170
1)
0:15-0:30
Swiss roll Conventional 3 180-200
1)
0:10-0:20
Cake with crumble topping
(dry)
Convection with ring
heating element
3 150-160 0:20-0:40
Buttered almond cake/sugar
cakes
Conventional 3 190-210
1)
0:15-0:30
Fruit flans (made with yeast
dough/sponge mixture)
2)
Convection with ring
heating element
3 150 0:35-0:50