Baking table
Baking on one oven level
Type of |
| Oven function | Oven | Temperature | Time |
baking |
| level | °C | Hr: Mins. | |
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Baking in tins |
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Ring cake or brioche |
| Convection with ring | 1 | ||
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| heating element |
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Madeira cake/fruit cakes |
| Convection with ring | 1 | ||
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| heating element |
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Sponge cake |
| Convection with ring | 1 | 140 | |
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| heating element |
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Sponge cake |
| Conventional | 1 | 160 | |
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Flan base - short pastry |
| Convection with ring | 3 | ||
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| heating element |
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Flan base - sponge mixture |
| Convection with ring | 3 | ||
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| heating element |
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Apple pie |
| Conventional | 1 | ||
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Apple pie (2tins Ø20cm, |
| Convection with ring | 1 | 160 | |
diagonally off set) |
| heating element |
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Apple pie (2tins Ø20cm, |
| Conventional | 1 | 180 | |
diagonally off set) |
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Savoury flan (e. g, quiche |
| Convection with ring | 1 | ||
lorraine) |
| heating element |
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Cheesecake |
| Conventional | 1 | ||
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Cakes/pastries/breads on baking trays |
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Plaited bread/bread crown |
| Conventional | 3 | ||
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Christmas stollen |
| Conventional | 3 | ||
Bread (rye bread) |
| Conventional | 1 | 2301) | 0:25 |
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Cream puffs/eclairs |
| Conventional | 3 | ||
Swiss roll |
| Conventional | 3 | ||
Cake with crumble topping |
| Convection with ring | 3 | ||
(dry) |
| heating element |
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Buttered almond cake/sugar |
| Conventional | 3 | ||
cakes |
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Fruit flans (made with yeast |
| Convection with ring | 3 | 150 | |
dough/sponge mixture)2) |
| heating element |
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