41
Baking table

Baking on one oven level

Type of baking
Ventitherm ® Fan Operated Cooking
Oven level Temperature
°C
Time
Hr: Mins.
Baking in tins
Ring cake or brioche 1160-170 0:50-1:10
Madeira cake/fruit cakes 1150-170 1:10-1:30
Sponge cake 1160-180 0:25-0:40
Flan base - short pastry 2170-190 0:10-0:25
Flan base - sponge mixture 2150-170 0:20-0:25
Apple pie 1160-180 0:50-1:00
Apple pie (2tins Ø20cm, diagonally
off set) 1180-190 1:05-1:20
Savoury flan (e. g, quiche lorraine) 2170-190 0:30-1:10
Cheesecake 1160-180 1:00-1:30
Cakes/pastries/breads on baking trays
Plaited bread/bread crown 1160-180 0:30-0:40
Christmas stollen 1160-180 0:40-1:00
Bread (rye bread)
-first of all
-then
1180-200 0:45-0:60
Cream puffs/eclairs 2170-190 0:30-0:40
Swiss roll 2200-2201) 0:08-0:15
Cake with crumble topping (dry) 2160-180 0:20-0:40
Buttered almond cake/sugar cakes 2170-1901) 0:15-0:30
Fruit flans
(made with yeast dough/sponge
mixture)1) 2160-180 0:25-0:50
Fruit flans made with short pastry 2170-190 0:40-1:20
Yeast cakes with delicate toppings
(e. g, quark, cream, custard) 2150-170 0:40-1:20
Pizza (with a lot of topping) 2190-2101) 0:20-0:40
Pizza (thin crust) 22301) 0:12-0:20