Cakes / pastries / breads on baking trays
Food
Function
Temperature
(°C)
Time (min)
Shelf position
Plaited bread /
Bread crown
Top / Bottom
Heat
170 - 190
30 - 40
3
Christmas stol-
len
Top / Bottom
Heat
160 - 180
1)
50 - 70
2
Bread (rye
bread):
1. First part of
baking pro-
cedure.
2. Second part
of baking
procedure.
Top / Bottom
Heat
1. 230
1)
2. 160 - 180
1. 20
2. 30 - 60
1
Cream puffs /
Eclairs
Top / Bottom
Heat
190 - 210
1)
20 - 35
3
Swiss roll
Top / Bottom
Heat
180 - 200
1)
10 - 20
3
Cake with crum-
ble topping (dry)
True Fan Cook-
ing
150 - 160
20 - 40
3
Buttered al-
mond cake /
Sugar cakes
Top / Bottom
Heat
190 - 210
1)
20 - 30
3
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
True Fan Cook-
ing
150
35 - 55
3
Fruit flans (made
with yeast
dough / sponge
mixture)
2)
Top / Bottom
Heat
170
35 - 55
3
Fruit flans made
with short pastry
True Fan Cook-
ing
160 - 170
40 - 80
3
Yeast cakes with
delicate top-
pings (e.g.
quark, cream,
custard)
Top / Bottom
Heat
160 - 180
1)
40 - 80
3
1)
Preheat the oven.
2)
Use a deep pan.
ENGLISH
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