30
Baking table
Type of
baking
Ovenfunction
Shelf
position
Tempera-
ture °C
Time
Hours
mins.
Baking in tins
Ring cake or brioche
Fan-assisted
circulation
1
150-160
0:50-1:10
Madeira cake/Fruitcakes
Fan-assisted
circulation
1
140-160
1:10-1:30
Sponge cake
Fan-assisted
circulation
1
140
0:25-0:40
Sponge cake
Conventional
2
160
0:25-0:40
Flan base - short pastry
Conventional
3
180-200
0:10-0:25
Flan base - sponge mixture
Fan-assisted
circulation
3
150-170
0:20-0:25
Apple pie
Conventional
1
170-190
0:50-1:00
Apple pie (2tins Ø20cm,
diagonally off set)
Fan-assisted
circulation
1
160
1:10-1:30
Apple pie (2tins Ø20cm,
diagonally off set)
Conventional
1
180
1:10-1:30
Savoury flan (e. g. quiche
lorraine)
Conventional
1
180-200
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
2
250
1)
160-180
0:20
0:30-1:00
Cream puffs/Eclairs
Fan-assisted
circulation
3
160-170
1)
0:15-0:30
Swiss roll
Conventional
3
180-200
1)
0:10-0:20
Cake with crumble
topping(dry)
Fan-assisted
circulation
3
150-160
0:20-0:40
Buttered almond cake/sugar
cakes
Conventional
3
190-210
1)
0:15-0:30